Save I discovered this dish by accident on a humid July afternoon when my strawberry patch had overflowed and I was standing in the kitchen wondering what to do with three punnets of fruit. A friend called just as I was about to make yet another jam, and she casually mentioned her recent trip to London, how she'd had berries and cream at Wimbledon. That sparked something—why not pasta? Within minutes, I'd tossed together what I had: soft feta, cool yogurt, a twist of lemon. The first bite was like summer catching itself mid-season.
I made this for a potluck one June evening where nobody knew what it was before tasting it. Three people asked for the recipe before they'd finished their first bowl. One friend actually stood there and told me it reminded her of a holiday she'd had somewhere Mediterranean, which made me laugh because we both knew it came together in my kitchen at 4 PM. That moment—watching something so simple become memorable—that's when I knew this recipe needed to stay.
Ingredients
- Short pasta (250 g farfalle or fusilli): The short shapes catch the dressing better than long noodles, and they won't slide around when you're tossing everything together.
- Fresh strawberries (300 g, hulled and quartered): Choose berries that smell sweet and feel firm; overripe ones turn to mush, but underripe ones taste a bit sharp and won't give you that juicy contrast.
- Feta cheese (100 g, crumbled): Don't buy pre-crumbled if you can help it—crumble it yourself by hand so the pieces stay chunky and won't dissolve into the dressing.
- Cucumber (1 small, diced): The crisp sweetness of cucumber is what keeps this from feeling heavy; it's the quiet hero that nobody mentions but everyone notices when it's missing.
- Red onion (1 small, finely chopped): The sharpness cuts through the sweetness and prevents the whole dish from tasting like dessert; use a red onion, not white, for gentler flavor.
- Fresh mint and parsley (2 tbsp each, chopped): Fresh herbs make this sing—dried ones taste like paper in comparison, so please don't skip this step.
- Greek yogurt (120 g plain): The creamy base of the dressing; stick with full-fat for best texture and flavor.
- Honey or maple syrup (2 tbsp): Either works beautifully, though honey blends more smoothly into the dressing.
- Lemon juice (1 tbsp): Freshly squeezed tastes brighter and keeps the dressing from feeling flat.
- Dijon mustard (1 tsp): Just enough to add depth without making it mustardy; this is the secret that makes people ask what your ingredient is.
Instructions
- Boil the pasta until it's just tender:
- Bring a large pot of salted water to a rolling boil and add your pasta, stirring occasionally so nothing sticks. Follow the package timing but check it a minute early—you want it soft enough to eat comfortably but still holding its shape, not mushy. Drain it into a colander and rinse under cold running water until it's completely cool, then let it sit in there for a moment while you prep everything else so it can drain completely and won't water down your dressing.
- Build your salad base:
- Toss the strawberries, crumbled feta, diced cucumber, chopped red onion, and fresh herbs into a large bowl. Don't mix too aggressively—this isn't the time to bruise the berries.
- Make the dressing:
- In a small bowl, whisk the Greek yogurt, honey, lemon juice, Dijon mustard, and black pepper together until it's smooth and creamy with no lumps. Taste it and adjust—if it feels too thick, add water a teaspoon at a time; if it needs more brightness, add another squeeze of lemon.
- Combine everything gently:
- Add the cooled pasta to the salad bowl, then pour the dressing over everything and toss with a light hand, using a fork and spoon to coat everything evenly without crushing the strawberries or feta. The pasta should glisten but not look soggy.
- Let it rest in the cold:
- Cover it and refrigerate for at least 30 minutes, though two hours is even better if you have the time. The flavors need that time to find each other, and the cold makes everything taste fresher and more balanced. Give it a gentle stir before serving, in case any dressing has settled to the bottom.
Save I served this one evening when an old friend came over completely stressed from work, and watching her face change from tense to actually relaxed over the first few bites reminded me why I cook. It wasn't fancy or complicated, just thoughtful. That's what this dish does—it doesn't demand attention, but it deserves it.
Why Summer Pasta Tastes Different
There's something about eating cold pasta in warm months that feels fundamentally right. Your body doesn't have to work as hard to process cold food, so you feel lighter and more awake afterward, and the cold dressing on a hot day tastes almost healing. I've never understood why we pivot to hot, heavy pasta in summer when this exists—it's refreshing without feeling like you're eating rabbit food, substantial enough to be lunch but easy enough that you don't regret it an hour later.
The Strawberry and Cheese Conversation
Before I made this, I would have told you strawberries and cheese shouldn't work together, but they actually lean on each other. The salt of the feta makes the berries taste sweeter and more complex, while the brightness of the strawberries keeps the cheese from feeling heavy. It's the same reason berries and cream is a classic—but this version adds texture with the pasta, herbs that make it feel fresh instead of indulgent, and that yogurt dressing that somehow feels both creamy and light.
How to Make It Your Own
This is one of those dishes where you can riff without breaking anything. I've added toasted walnuts for crunch, swapped the feta for creamy goat cheese when I had it, thrown in a handful of spinach or arugula, and even tried it with whole-wheat pasta for a nuttier flavor that pairs well with the berries. The yogurt dressing is flexible too—add a pinch of lemon zest if you want brightness, a tiny bit of garlic powder if you like depth, or even a small splash of balsamic vinegar if you want to lean savory.
- Toast a handful of walnuts or pecans until fragrant and crush them coarsely over the top for texture and richness.
- Try goat cheese instead of feta if you prefer something creamier, or mix the two if you're feeling indulgent.
- Pack it in a container with the dressing separate if you're taking it somewhere—add it right before eating so nothing gets soggy.
Save This recipe works because it's honest—it doesn't pretend to be anything other than fresh, simple, and good. Make it when strawberries are at their peak and you want to taste summer on a plate.
Recipe FAQ
- → What pasta types work best for this dish?
Short pasta varieties like farfalle or fusilli hold the dressing well and complement the fresh ingredients' textures.
- → Can the dressing be made ahead of time?
Yes, preparing the yogurt-based dressing in advance helps the flavors meld beautifully when combined with the salad.
- → Is there a recommended way to chill the salad?
After tossing the ingredients, refrigerate for at least 30 minutes to allow flavors to develop and the pasta to absorb the dressing.
- → Are there suggested additions to enhance the texture?
Adding toasted walnuts or pecans provides a pleasant crunch that contrasts nicely with the creamy and juicy components.
- → What are good substitutions for feta cheese?
Goat cheese can be used as a milder, creamy alternative that maintains the tangy character in the salad.