Strawberry Feta Pasta Salad (Printable Version)

Sweet and tangy cold pasta tossed with fresh strawberries, feta, herbs, and a creamy yogurt dressing.

# What You 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 crumbled feta cheese
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 Make It:

01 - Boil pasta in a large pot of salted water until al dente according to package instructions. Drain, rinse under cold water, and allow to cool completely.
02 - Combine strawberries, feta cheese, cucumber, red onion, mint, and parsley in a large bowl.
03 - In a separate bowl, whisk Greek yogurt, honey, lemon juice, Dijon mustard, and black pepper until smooth.
04 - Add cooled pasta to the salad base, then pour dressing over all ingredients. Toss gently to ensure even coating.
05 - Refrigerate the salad for at least 30 minutes to meld flavors. Serve cold.

# Expert Advice:

01 -
  • It turns summer fruit into a real meal without feeling heavy or overthought.
  • The contrast between sweet berries and salty feta wakes up your palate in the best way.
  • You can make it ahead and it actually tastes better after sitting in the fridge.
02 -
  • Rinsing the pasta under cold water is not optional; warm pasta will turn the yogurt dressing into a curdled mess.
  • If you dress the salad too early, the strawberries will weep and make everything watery, so add the dressing no more than an hour before serving.
03 -
  • Always taste your strawberries before adding honey; if theyre very sweet already, cut the honey in half.
  • Use a vegetable peeler to shave ribbons off the cucumber instead of dicing it for a fancier look and softer texture.
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