Strawberry Feta Pasta Salad (Printable)

Cold pasta tossed with strawberries, feta, fresh herbs, and a creamy yogurt dressing.

# What You'll Need:

→ 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

# How-To Steps:

01 - Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse under cold water; set aside to cool completely.
02 - In a large bowl, combine the quartered strawberries, crumbled feta, diced cucumber, finely chopped red onion, chopped mint, and parsley.
03 - Whisk together Greek yogurt, honey or maple syrup, lemon juice, Dijon mustard, and freshly ground black pepper in a small bowl until smooth.
04 - Add the cooled pasta to the salad base. Pour the dressing over all ingredients and toss gently to ensure even coating.
05 - Refrigerate the salad for at least 30 minutes to meld flavors. Serve chilled.

# Expert Tips:

01 -
  • It tastes like summer without turning on the oven for more than ten minutes.
  • The contrast between juicy berries and crumbly feta feels surprising every single time.
  • You can toss it together with whatever herbs are growing wild on your windowsill.
  • It travels beautifully to picnics and tastes even better after sitting in the fridge overnight.
02 -
  • Rinse the pasta under cold water immediately after draining or it will turn gummy and stick together in sad little clumps.
  • Do not skip the chilling time because the dressing tastes thin and separate when the salad is still warm.
  • If your strawberries are not sweet enough, add an extra teaspoon of honey to the dressing and it will balance out.
03 -
  • Make the dressing a few hours ahead and keep it separate so the pasta does not get soggy if you are traveling with this dish.
  • Use a mix of red and white strawberries if you can find them because the color contrast makes the whole bowl look like a painting.
  • Taste the salad right before serving and add a pinch of flaky salt or a crack of black pepper to bring all the flavors into focus.
Go Back