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1
Bring a large pot of water to a boil.
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2
Drain and rinse noodles well.
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3
Place into boiling water and cook for 23 minutes.
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4
Drain and pat dry with paper towel.
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5
You want to remove as much moisture as possible (see note).
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6
Let noodles sit on counter for 30 minutes to cool and continue drying.
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7
In a large bowl, mix together balsamic vinegar, agave, mustard and Italian seasoning until smooth and mixed.
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8
While whisking, stream in olive oil until dressing thickens and becomes creamy.
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9
Add dry noodles into vinaigrette, toss and mix to coat evenly.
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10
Cover bowl and refrigerate 23 hours.
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11
Once the noodles have chilled, preheat grill to medium heat.
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12
For the salad, toss sliced zucchini with olive oil, garlic and a pinch of salt and pepper.
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13
Cook until tender and grill marks form, about 35 minutes.
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14
Flip and repeat on other side.
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15
Toss grilled zucchini into bowl of noodles.
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16
Add sliced strawberries, spring mix, goat cheese, avocado and basil into salad and toss until evenly mixed.
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17
Season to taste with salt and pepper.
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18
Devour immediately.
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19
Note: You want to make the noodles as dry as you can.
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20
I patted mine dry with paper towel 3 times before letting them cool to room temperature, to really absorb that moisture.
