Save I threw this together on a sweltering afternoon when the stove felt like punishment and the strawberries were piling up faster than I could eat them. My friend had just come back from London raving about cream teas and Wimbledon, and I thought: why not toss berries into pasta instead of over scones? It sounded odd until the first forkful proved otherwise. The creamy tang of feta against sweet fruit, the cool bite of cucumber—it was exactly what summer called for.
The first time I brought this to a picnic, someone asked if I'd accidentally mixed up two recipes. Then they went back for seconds. I watched a dozen people hover around the bowl, forks clinking, murmuring about how they never thought strawberries belonged anywhere near pasta. By the end of the afternoon, the bowl was empty and three people had texted me for the recipe before they even left the park.
Ingredients
- Short pasta (farfalle or fusilli): The ridges and twists catch the dressing beautifully, and they hold up cold without turning gummy or sad.
- Fresh strawberries: Choose firm, fragrant ones that smell like actual berries, not like the inside of a refrigerator truck.
- Feta cheese: Crumbly, salty, tangy—it anchors the sweetness and adds just enough richness without feeling heavy.
- Cucumber: Adds a cool, crisp crunch that balances the creaminess and keeps every bite lively.
- Red onion: A little sharpness goes a long way, so chop it fine and rinse it under cold water if the bite feels too strong.
- Fresh mint and parsley: Mint brightens the strawberries, parsley keeps it grounded—don't skip either or the flavor loses its spark.
- Greek yogurt: Thick, tangy, creamy, it makes the dressing cling to everything without feeling oily or thin.
- Honey: Just enough sweetness to echo the berries and soften the mustard's edge without turning the dish into dessert.
- Lemon juice: Sharpens everything up and keeps the strawberries from browning too fast once you toss them in.
- Dijon mustard: A small spoonful adds depth and prevents the dressing from tasting flat or one-note.
Instructions
- Boil the pasta:
- Cook it in well-salted water until just al dente, then drain and rinse under cold water to stop the cooking. Let it cool completely so it doesn't wilt the herbs or warm the yogurt dressing.
- Prep the salad base:
- Toss the strawberries, feta, cucumber, onion, mint, and parsley together in a large bowl. The colors alone will make you hungry.
- Whisk the dressing:
- Combine yogurt, honey, lemon juice, mustard, and black pepper in a small bowl until smooth and pourable. Taste it—if it feels too tangy, add a drizzle more honey.
- Combine everything:
- Add the cooled pasta to the salad, pour the dressing over, and toss gently with your hands or a big spoon. Make sure every piece gets coated without bruising the berries.
- Chill before serving:
- Cover and refrigerate for at least thirty minutes. The flavors marry, the pasta soaks up the dressing, and everything tastes twice as good once it's had time to sit.
Save One evening I made this for dinner on a whim and my partner looked at me like I'd lost my mind. Strawberries in pasta? But halfway through the bowl, he stopped talking and just kept eating. Later he admitted it tasted like the kind of meal you'd remember years later, the kind that reminds you summer doesn't need to be complicated to be perfect.
How to Pick the Right Strawberries
Look for berries that are deep red all the way to the stem, firm to the touch, and smell sweet even from a distance. If they're pale near the top or smell like nothing, they'll taste like nothing too. I once used sad winter berries and the whole dish fell flat—it taught me that this recipe only works when the fruit actually tastes like fruit.
Make-Ahead and Storage Tips
You can prep the components separately and toss them together an hour before serving, which keeps the pasta from soaking up too much dressing. Stored in an airtight container, this keeps for about two days in the fridge, though the strawberries soften and the herbs darken a bit. It's best eaten within twenty-four hours when everything still tastes bright and alive.
Ways to Make It Your Own
This recipe is forgiving and loves a little improvisation. Swap goat cheese for feta if you want something creamier, toss in toasted walnuts for crunch, or add a handful of arugula for peppery bite. I've used whole-wheat pasta, swapped honey for maple syrup, and even thrown in leftover grilled chicken when I needed more protein.
- Try basil instead of mint for a softer, sweeter herbal note.
- Add a pinch of chili flakes to the dressing if you like a subtle kick.
- Use orzo or couscous for a different texture that still works beautifully.
Save This dish doesn't need an occasion, it just needs a warm day and a willingness to trust that strawberries belong anywhere you want them to. Make it once and you'll understand why I keep coming back to it every summer.
Recipe Questions & Answers
- → Can I use gluten-free pasta?
Yes, substituting gluten-free pasta works well and retains the salad’s refreshing texture.
- → How do I keep the strawberries from getting mushy?
Adding fresh strawberries just before serving helps maintain their firm texture and bright flavor.
- → What herbs complement this salad best?
Fresh mint and parsley enhance the flavors, adding brightness and freshness to the dish.
- → Can I prepare this salad in advance?
Prepare and chill it for at least 30 minutes for flavors to meld, but add the dressing shortly before serving to keep freshness.
- → Are there suitable cheese alternatives?
Goat cheese can be used instead of feta for a milder, creamier taste.