Strawberry Feta Pasta Salad

I stumbled onto this dish by accident one sweltering July afternoon when the strawberries in my fridge were about to turn and I had leftover pasta from dinner. The idea of combining them felt strange at first, but something about the tartness of feta and the coolness of yogurt made me curious. I tossed it all together, half-expecting a disaster, and instead found myself going back for thirds straight from the bowl. Now it's my go-to whenever the heat makes cooking feel impossible.

The first time I brought this to a garden party, my friend Kasia wrinkled her nose at the mention of strawberries in pasta. Then she tried a forkful and stood there chewing in silence before admitting it reminded her of her grandmother's surprising flavor pairings back in Kraków. By the end of the afternoon, the bowl was scraped clean and two people had photographed the empty dish to remember what it was called.

Ingredients

• Short pasta (farfalle or fusilli): The frilly edges and twists catch the dressing beautifully, and I always rinse mine under cold water immediately after draining to stop the cooking and keep it from clumping.
• Fresh strawberries: Use the ripest ones you can find because their natural sweetness balances the tangy feta, and quartering them releases just enough juice to flavor the whole salad.
• Feta cheese: I crumble it by hand into chunky pieces rather than buying pre-crumbled because the texture stays creamier and the flavor is sharper.
• Cucumber: Adds a crisp, refreshing crunch that keeps the dish from feeling too rich, and I never peel mine because the skin adds color and a slight bitterness that works.
• Red onion: Finely chopped so it distributes evenly without overpowering, and if it tastes too sharp, I soak the pieces in cold water for five minutes before adding them.
• Fresh mint and parsley: The mint brings a cool brightness that plays off the strawberries, while parsley adds an earthy backbone that grounds the sweetness.
• Greek yogurt: Thick and tangy, it turns into a creamy dressing that clings to every ingredient without feeling heavy like mayo would.
• Honey: A drizzle of sweetness that ties the strawberries and yogurt together, though maple syrup works just as well if that's what you have open.
• Lemon juice: Brightens everything and keeps the strawberries from tasting flat, plus it cuts through the richness of the feta.
• Dijon mustard: Just a teaspoon adds a subtle sharpness and helps emulsify the dressing so it doesn't separate in the fridge.

Instructions

Boil the pasta:

Cook your pasta in well-salted water until it has a slight bite, then drain and immediately rinse it under cold running water to cool it down fast. This stops it from turning mushy and keeps each piece separate and ready to soak up the dressing.

Prep the salad base:

While the pasta cools, quarter your strawberries, crumble the feta, dice the cucumber, chop the onion and herbs, then toss them all into a big bowl. The colors alone will make you smile.

Whisk the dressing:

In a smaller bowl, whisk together the yogurt, honey, lemon juice, mustard, and a few grinds of black pepper until it's smooth and pourable. Taste it and adjust the honey or lemon if you want it sweeter or tangier.

Combine everything:

Add the cooled pasta to your salad bowl, pour the dressing over the top, and gently fold it all together with a big spoon or your hands. Be gentle so the strawberries don't turn to mush.

Chill and serve:

Cover the bowl and let it sit in the fridge for at least half an hour so the flavors have time to mingle and the pasta absorbs some of the dressing. Serve it cold, straight from the fridge.

Save

One evening I served this at a small dinner on my balcony, and as the sun set and the wine flowed, someone said it tasted like eating a memory of a picnic they'd never actually had. That's when I realized this dish isn't just food, it's a feeling, a little pocket of joy that tastes like lazy afternoons and laughter with people you love.

What to Do with Leftovers

This salad keeps beautifully in the fridge for up to two days, though the strawberries will soften and release more juice as they sit. I actually prefer it the next day when everything has melded together into something even more cohesive, and I've been known to eat it for breakfast straight from the container. If it seems dry after a night in the fridge, stir in a spoonful of yogurt or a squeeze of lemon to bring it back to life.

Swaps and Substitutions

If feta isn't your thing, crumbled goat cheese works beautifully and adds a milder creaminess that some people prefer. I've also made this with whole-wheat pasta when I wanted something heartier, and it held up just fine, though the flavor is slightly nuttier. For a nut-free crunch, try adding sunflower seeds instead of walnuts, and if you don't have fresh mint, a handful of torn basil brings a completely different but equally delicious vibe.

Serving Suggestions

This pasta salad shines as a light lunch on its own, but I've also served it alongside grilled chicken or fish when I needed something more substantial. It's perfect for picnics because it travels well and doesn't need reheating, and I always bring it to potlucks where it sits happily on a table for hours without wilting. A chilled glass of rosé or sparkling water with lemon is all you need to make it feel like a proper summer meal.

• Add a handful of toasted walnuts or pecans right before serving for extra crunch and richness.
• Try it with a drizzle of balsamic glaze over the top for a sweet-tart finish that makes it look restaurant-fancy.
• If you're feeding kids, leave the onion out and they'll devour it without a single complaint.

Save

This recipe taught me that the best dishes come from trusting your instincts and letting ingredients surprise you, even when they seem like an odd match on paper. I hope it becomes one of those recipes you make without measuring, the kind you adjust by taste and mood until it feels like yours.

Recipe FAQ

→ What type of pasta works best?

Short pasta shapes like farfalle or fusilli hold the dressing well and provide a pleasant texture contrast.

→ Can I prepare this salad ahead of time?

Yes, chilling for at least 30 minutes helps meld the flavors and enhances the overall taste.

→ What substitutes can I use for feta cheese?

Goat cheese makes a creamy alternative with a slightly different tang and texture.

→ How can I add extra crunch to the dish?

Try adding toasted walnuts or pecans just before serving for added texture.

→ Is this salad suitable for vegetarians?

Yes, it features dairy and plant-based ingredients without any meat or fish.

→ What kind of dressing is used?

A creamy dressing made from Greek yogurt, honey, lemon juice, Dijon mustard, and black pepper complements the salad’s fresh ingredients.