Strawberry Feta Pasta Salad (Printable)

Cold pasta tossed with strawberries, feta, cucumber, herbs, and a creamy honey-lemon yogurt dressing.

# What You'll 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 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

# How To Make It:

01 - Boil the pasta in a large pot of salted water following package directions until al dente. Drain, rinse under cold water, and set aside to cool completely.
02 - Combine strawberries, crumbled feta, diced cucumber, chopped red onion, fresh mint, and parsley in a large mixing bowl.
03 - Whisk Greek yogurt, honey, lemon juice, Dijon mustard, and black pepper in a small bowl until smooth.
04 - Add the cooled pasta to the salad base and pour the dressing over. Toss gently to ensure all ingredients are evenly coated.
05 - Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve cold.

# Expert Suggestions:

01 -
  • It tastes like sunshine without turning on the oven for more than ten minutes.
  • The sweet-salty contrast surprises everyone in the best way, even the skeptics.
  • You can prep it ahead and let the fridge do the work while you do anything else.
  • Its bright, filling, and never leaves you feeling heavy or sluggish afterward.
02 -
  • If you skip rinsing the pasta under cold water, the residual heat will turn your yogurt dressing thin and soupy.
  • Chopping the strawberries too small makes them disappear into mush, keep the quarters chunky so they hold their shape and sweetness.
  • Let it chill—serving this warm is like drinking hot lemonade, technically possible but deeply wrong.
03 -
  • Rinse your chopped red onion under cold water for thirty seconds to take the harsh edge off without losing the flavor.
  • If your feta is too salty, soak the crumbles in cold water for five minutes before adding them to the bowl.
  • Always taste the dressing before tossing—it should be tangy, slightly sweet, and bold enough to stand up to all that pasta.
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