Spring Pasta Strawberries Feta (Printer View)

A flavorful medley of strawberries, feta, arugula, and pasta—perfect for spring lunches or gatherings.

# What You'll Need:

→ Pasta

01 - 9 oz short pasta such as fusilli or farfalle
02 - Salt for boiling water

→ Vegetables & Greens

03 - 3.5 oz fresh arugula
04 - 9 oz strawberries hulled and quartered
05 - 1 small cucumber diced
06 - 2 spring onions thinly sliced

→ Cheese

07 - 3.5 oz feta cheese crumbled

→ Dressing

08 - 3 tablespoons extra virgin olive oil
09 - 1.5 tablespoons balsamic vinegar
10 - 1 teaspoon honey
11 - Juice of half a small lemon
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - 2 tablespoons fresh basil chopped
14 - 2 tablespoons toasted pine nuts optional

# Method Steps:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente following package guidance. Drain and rinse under cold water to halt cooking.
02 - In a large salad bowl, whisk together olive oil, balsamic vinegar, honey, lemon juice, salt, and pepper until fully emulsified.
03 - Add the cooled pasta to the bowl and gently toss until all pieces are evenly coated with dressing.
04 - Fold in arugula, strawberries, cucumber, and sliced spring onions. Toss gently to distribute ingredients.
05 - Add crumbled feta cheese and chopped basil. Toss lightly for even integration.
06 - Sprinkle with toasted pine nuts if desired. Serve immediately or refrigerate for up to one hour before serving.

# Expert Advice:

01 -
  • Nobody at the table will guess how easy it was to make.
  • The way strawberries and feta balance each other is pure magic.
02 -
  • If you skip rinsing the pasta, the salad goes sticky—there's no saving it after.
  • Letting the salad sit for a few minutes before serving helps the flavors meld and makes it taste even better.
03 -
  • Toast pine nuts right before serving so they stay crisp.
  • Toss pasta and dressing while pasta is still slightly warm for best absorption.
Return