Save I threw this together on a sweltering afternoon when the kitchen felt too hot for anything cooked and warm. The strawberries were overripe, the feta was leftover from breakfast, and I had a hunch they might work in something cold and quick. That first bite, sweet and salty and somehow exactly right, turned a lazy experiment into something I made again and again all summer long.
I brought this to a garden party once, skeptical anyone would touch pasta with strawberries in it. By the time I looked up from pouring wine, the bowl was nearly empty and someone was asking if I had the recipe written down. That night it stopped being my weird little experiment and became the dish people actually requested by name.
Ingredients
- Short pasta: Farfalle or fusilli grab the dressing in their ridges and twists, making every forkful taste complete instead of slippery.
- Fresh strawberries: Use the ripest ones you can find because their sweetness is what makes the whole dish sing against the salty feta.
- Feta cheese: Crumble it yourself from a block rather than buying pre-crumbled, it stays creamier and less chalky that way.
- Cucumber: A small one adds crunch and freshness without making the salad watery if you dice it just before mixing.
- Red onion: Slice it thin and soak in cold water for five minutes if raw onion bites too sharp for your taste.
- Fresh mint and parsley: Mint brings coolness, parsley brings brightness, and together they make the whole bowl feel alive.
- Greek yogurt: The thick kind holds the dressing together and clings to the pasta instead of pooling at the bottom.
- Honey: Just enough to echo the strawberries without turning the dressing into dessert.
- Lemon juice and Dijon mustard: They sharpen the yogurt and keep everything from tasting too sweet or too flat.
Instructions
- Cook and cool the pasta:
- Boil it in well salted water until it still has a little bite, then drain and rinse under cold water so it stops cooking. Let it sit while you prep everything else so it is completely cool when the dressing goes on.
- Prep the salad base:
- Quarter the strawberries, crumble the feta, dice the cucumber, chop the onion and herbs, then toss them all in a big bowl. The colors alone will make you hungry.
- Whisk the dressing:
- Combine yogurt, honey, lemon juice, mustard, and pepper in a small bowl until smooth and pourable. Taste it and adjust the honey or lemon if it needs more sweetness or tang.
- Combine everything:
- Add the cooled pasta to the salad bowl, pour the dressing over, and toss gently so the strawberries do not bruise. Every ingredient should get a light coating without anything clumping together.
- Chill before serving:
- Cover and refrigerate for at least thirty minutes so the flavors marry and the pasta soaks up some of the dressing. Serve it cold straight from the fridge.
Save One evening I made this for myself and ate it on the back steps while the sun went down and the air finally cooled. The combination of cold pasta, sweet fruit, and salty cheese felt like exactly what summer should taste like when you are too tired to cook but still want something that feels like care.
How to Store and Serve Leftovers
Keep any leftover salad in an airtight container in the fridge for up to two days. The strawberries will soften and release a little juice, which actually makes the dressing creamier and more flavorful. Give it a gentle stir before serving and taste to see if it needs a squeeze of fresh lemon or a pinch of pepper to wake it back up.
Swaps and Substitutions
Goat cheese works beautifully in place of feta if you want something creamier and less salty. Whole wheat or gluten free pasta hold up just as well, and if you do not have mint, basil brings a different but equally lovely brightness. Maple syrup can replace honey for a deeper sweetness, and a splash of white balsamic vinegar instead of lemon juice adds a subtle fruity note.
Serving Suggestions and Pairings
This salad shines as a light main dish on its own, but it also works as a side next to grilled chicken or fish. I have served it at potlucks, packed it for picnics, and eaten it straight from the bowl for lunch more times than I can count. A chilled glass of rose or sparkling water with cucumber and lime feels like the perfect companion.
- Add toasted walnuts or pecans for crunch and a hint of bitterness that balances the sweetness.
- Toss in a handful of arugula or baby spinach just before serving for extra greens without wilting.
- Drizzle with a little balsamic reduction if you want something fancier looking for guests.
Save This recipe taught me that some of the best dishes come from trusting your instincts and mixing things that should not work but somehow do. I hope it becomes one of those easy, happy recipes you reach for when the weather is warm and you want something that tastes like summer without any fuss.
Recipe Q&A
- → What type of pasta works best?
Short pasta shapes like farfalle or fusilli hold dressing and mix-ins well, providing a satisfying bite and texture.
- → Can I prepare this salad ahead of time?
Yes, chilling it for at least 30 minutes allows the flavors to meld beautifully, making it perfect for make-ahead meals.
- → Are there good alternatives to feta cheese?
Goat cheese can be a creamy substitute, offering a similar tangy profile that complements the strawberries and herbs.
- → What dressings pair well with this dish?
A yogurt-based dressing with honey, lemon, and mustard balances the sweetness of strawberries and the saltiness of cheese perfectly.
- → Can nuts be added for extra texture?
Toasted walnuts or pecans add a pleasant crunch and nutty richness without overpowering the fresh flavors.