Strawberry Feta Pasta Salad (Print Version)

Cold pasta salad with strawberries, feta, fresh herbs, and a creamy tangy dressing, perfect for warm days.

# Components:

→ Pasta

01 - 8.8 oz short pasta (farfalle or fusilli)
02 - Salt, for boiling water

→ Salad Base

03 - 10.6 oz fresh strawberries, hulled and quartered
04 - 3.5 oz feta cheese, crumbled
05 - 1 small cucumber, diced
06 - 1 small red onion, finely chopped
07 - 2 tbsp fresh mint, chopped
08 - 2 tbsp fresh parsley, chopped

→ Dressing

09 - 4.2 oz plain Greek yogurt
10 - 2 tbsp honey or maple syrup
11 - 1 tbsp lemon juice
12 - 1 tsp Dijon mustard
13 - Freshly ground black pepper, to taste

# Directions:

01 - Boil salted water in a large pot and cook pasta until al dente according to package directions. Drain and rinse with cold water, then set aside to cool completely.
02 - In a large bowl, mix strawberries, crumbled feta, diced cucumber, chopped red onion, fresh mint, and parsley.
03 - Whisk Greek yogurt, honey, lemon juice, Dijon mustard, and freshly ground black pepper in a small bowl until smooth.
04 - Add cooled pasta to the salad mixture, pour dressing over the top, and toss gently until all ingredients are evenly coated.
05 - Refrigerate for at least 30 minutes to allow flavors to blend. Serve cold.

# Expert Advice:

01 -
  • It tastes like summer in a bowl without turning on the oven for more than ten minutes.
  • The sweet-salty contrast surprises everyone who tries it and they always ask for the recipe.
  • You can make it ahead and it actually gets better as it sits in the fridge.
  • It uses simple ingredients you probably already have, no fancy shopping required.
02 -
  • Rinsing the pasta under cold water is not optional because warm pasta will wilt the herbs and turn the feta into a gluey mess.
  • Let the salad chill for at least thirty minutes or the flavors will taste separate and flat instead of blended and bright.
  • Don't skip the Dijon mustard in the dressing because it's the secret that makes everything cling together instead of pooling at the bottom.
03 -
  • Always taste your strawberries before adding honey because if they're super sweet, you can cut the honey in half and let the fruit do the work.
  • Use a box grater to crumble your feta quickly and evenly, and the small shreds will distribute through the salad like creamy little flavor bombs.
  • Make a double batch of the dressing and keep it in a jar for up to a week because it's incredible on green salads and roasted vegetables too.
Return