Strawberry Feta Pasta Salad (Print Version)

Cold pasta mixed with strawberries, feta, cucumber, herbs, and a lightly sweetened yogurt dressing.

# 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 pasta in salted water until al dente following package instructions. Drain and rinse under cold water. Set aside to cool completely.
02 - In a large bowl, mix strawberries, feta, cucumber, red onion, mint, and parsley until evenly distributed.
03 - Whisk Greek yogurt, honey, lemon juice, Dijon mustard, and black pepper in a small bowl until smooth.
04 - Add cooled pasta to the salad base and drizzle dressing over. Toss gently to coat all ingredients uniformly.
05 - Refrigerate for at least 30 minutes to meld flavors. Serve chilled as a refreshing dish.

# Expert Advice:

01 -
  • It's ready in 25 minutes flat, including chilling time, so perfect for when you need something impressive but have zero energy.
  • The sweet strawberries against salty feta create this magical flavor clash that somehow just works.
  • It tastes like someone else made it—restaurant-level, but you did it in your own kitchen.
  • Completely vegetarian and feels light enough to serve at a summer table without anyone missing meat.
02 -
  • Don't skip the rinsing of the pasta—warm pasta will wilt the herbs and warm the feta, and the whole thing falls apart textually.
  • Make the dressing last, right before you combine everything, so it stays silky and doesn't get watery from sitting with the salt and cucumber.
  • If it's been sitting more than a few hours, the pasta absorbs the dressing, so you might need to add a splash more yogurt and lemon juice when you stir it before serving.
03 -
  • Make the dressing in the bowl you'll serve from if you want to cut down on dishes; just taste it first and adjust before adding the pasta.
  • If your strawberries are on the smaller side, leave them whole or halve them instead of quartering so they don't disappear into the salad.
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