Spring Pasta Strawberries Feta Arugula (Printable View)

Fresh strawberries, feta, arugula, and pasta tossed in a zesty dressing for a vibrant springtime meal.

# Ingredient List:

→ 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 from 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)

# How to Make:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente; drain and rinse under cold water.
02 - In a large salad bowl, whisk olive oil, balsamic vinegar, honey, lemon juice, salt, and pepper until well combined.
03 - Add cooked pasta to the bowl and toss thoroughly with the prepared dressing.
04 - Fold in arugula, strawberries, cucumber, and spring onions. Toss gently to distribute evenly.
05 - Add crumbled feta and chopped basil; toss lightly to mix.
06 - Sprinkle toasted pine nuts if desired. Serve immediately or refrigerate for up to one hour before serving.

# Expert Tips:

01 -
  • The bright strawberry and lemon flavors are a little secret to waking up any midweek meal.
  • It’s the kind of fuss-free salad you can toss together quickly and still impress anyone at the table.
02 -
  • Pasta can stick together if you skip the cold rinse—I learned that after a batch became one big clump.
  • Don’t mix in the feta early, or it’ll dissolve into the dressing—toss right before serving for the best texture.
03 -
  • Toss the salad gently by hand to avoid crushing delicate ingredients.
  • A finishing drizzle of olive oil right before serving lifts the flavors beautifully.
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