Pin This I threw this together on a sweltering June afternoon when the kitchen felt too hot for anything cooked and my fridge held strawberries past their prime. The idea came from watching Wimbledon with a Polish friend who insisted we needed something more substantial than scones and cream. We laughed at the notion of turning berries and cream into lunch, but one bite of this chilled pasta and we both went quiet. It works in a way that shouldnt make sense but absolutely does.
I brought this to a backyard gathering once and watched people go back for seconds with genuine surprise on their faces. A neighbor asked if it was Greek, another guessed Turkish, and I just smiled because it belonged to no one place and somehow everywhere at once. The kids ate it without complaint and the adults kept scraping the bowl clean.
Ingredients
- Short pasta: Farfalle or fusilli catch the dressing beautifully in their curves and ridges, making every bite flavorful instead of slippery.
- Fresh strawberries: Choose berries that smell sweet at the stem; theyll release just enough juice to flavor the whole dish without turning it soggy.
- Feta cheese: The brined, crumbly kind adds sharp saltiness that plays off the fruit; buy a block and crumble it yourself for better texture.
- Cucumber: Adds cool crunch and a whisper of freshness that keeps the salad from feeling too rich.
- Red onion: A little sharpness goes a long way; soak the chopped pieces in cold water for five minutes if you want them milder.
- Fresh mint and parsley: Mint brightens the berries, parsley grounds the whole thing; both must be fresh or the dish loses its sparkle.
- Greek yogurt: The thick, tangy base of the dressing that mimics cream but feels lighter and more alive.
- Honey: Balances the yogurts tang and coaxes out the strawberries natural sweetness without making anything cloying.
- Lemon juice: A splash of acid sharpens every flavor and keeps the salad tasting bright even after chilling.
- Dijon mustard: Just a teaspoon adds depth and helps the dressing cling to the pasta instead of pooling at the bottom.
Instructions
- Boil the pasta:
- Cook your farfalle or fusilli in generously salted water until it has just a little bite left, then drain and rinse under cold running water to stop the cooking. Let it sit in the strainer while you prep everything else so it cools completely and doesnt wilt your greens.
- Prep the salad base:
- Toss the quartered strawberries, crumbled feta, diced cucumber, finely chopped red onion, mint, and parsley into a large bowl. The colors alone will make you smile.
- Whisk the dressing:
- In a small bowl, combine the Greek yogurt, honey, lemon juice, Dijon mustard, and a few grinds of black pepper until smooth and pourable. Taste it; it should be tangy, lightly sweet, and make you want to lick the spoon.
- Combine everything:
- Add the cooled pasta to the bowl of strawberries and vegetables, pour the dressing over top, and toss gently with your hands or a big spoon. Make sure every piece of pasta gets coated without bruising the berries.
- Chill and serve:
- Cover the bowl and refrigerate for at least thirty minutes so the flavors can settle into each other. Serve it cold straight from the fridge on a warm day.
Pin This The first time I served this, my skeptical brother took a reluctant forkful and then stood at the counter eating directly from the bowl. He didnt say much, but he texted me the next day asking for the recipe, which from him is the highest praise.
Storing and Making Ahead
This salad keeps well in the fridge for up to two days, though the strawberries will soften and release more juice as time goes on. If youre planning to make it a day ahead, keep the dressing separate and toss everything together an hour before serving. The pasta and vegetables can sit together just fine, but once that yogurt dressing goes on, the clock starts ticking.
Swaps and Variations
Goat cheese works beautifully in place of feta if you want something creamier and less salty. Whole-wheat pasta adds a nutty flavor and more chew, though it can taste a bit heavy in summer heat. A handful of toasted walnuts or pecans scattered on top before serving gives you crunch and richness without much effort.
Serving Suggestions
This pasta shines as a light lunch on its own or as a side dish at a picnic where everything else is grilled and smoky. It pairs surprisingly well with a glass of chilled rosé or even a sparkling lemonade if youre keeping things alcohol free.
- Serve it in a big shallow bowl so people can see all the colors.
- Bring it to a potluck in a covered container with the dressing on the side for maximum freshness.
- Pair it with grilled chicken or shrimp if you need more protein on the plate.
Pin This This dish taught me that summer food doesnt have to follow rules or make sense on paper. It just has to taste like sunshine and disappear from the bowl faster than you can refill it.
Recipe FAQ
- → Can I use gluten-free pasta for this dish?
Yes, gluten-free pasta works well and keeps the salad suitable for those with gluten sensitivities.
- → What type of pasta is best suited?
Short pasta like farfalle or fusilli holds the dressing and ingredients nicely without becoming soggy.
- → How long should the salad chill before serving?
Chilling the salad for at least 30 minutes allows the flavors to meld and enhances the overall taste.
- → Can I substitute feta with other cheeses?
Goat cheese is a good alternative, offering a similarly tangy flavor and creamy texture.
- → What additions enhance texture in this salad?
Adding toasted walnuts or pecans provides a crunchy contrast to the soft ingredients.