Save to Pinterest I stumbled on this recipe after buying way too many strawberries at a farmers market one June morning. They were gorgeous but threatened to turn mushy by evening, so I raided my fridge and found leftover feta from a salad experiment. The combination sounded odd at first, but once I tossed in cold pasta and a tangy yogurt dressing, it clicked. Now its my go-to whenever the weather turns warm and I want something bright without turning on the oven.
The first time I served this at a backyard gathering, a friend asked if Id trained at a culinary school. I laughed and told her it was just panic and produce abundance. She went back for seconds anyway, and I realized that sometimes the best dishes come from using what you have before it goes bad. Theres something satisfying about a recipe that rescues ingredients and impresses people at the same time.
Ingredients
- Short pasta (farfalle or fusilli): The ruffled edges catch the dressing beautifully. Cook it just until al dente or it will turn mushy when chilled.
- Fresh strawberries: Choose firm, ripe berries. If theyre too soft, they dissolve into the salad instead of staying in distinct sweet bursts.
- Feta cheese: Crumble it yourself from a block rather than buying pre-crumbled. It tastes fresher and has a better texture.
- Cucumber: Adds a cool crunch that balances the creaminess. Peel it if the skin is tough or waxy.
- Red onion: Soak the chopped pieces in cold water for five minutes if youre sensitive to sharpness. It mellows the bite without losing flavor.
- Fresh mint and parsley: Dont skip the herbs. They bring brightness that ties the whole dish together.
- Greek yogurt: Full-fat yogurt makes the dressing silkier, but low-fat works if thats what you have.
- Honey or maple syrup: A touch of sweetness rounds out the tanginess and complements the strawberries.
- Lemon juice: Freshly squeezed is always better. Bottled lemon juice tastes flat by comparison.
- Dijon mustard: Just a teaspoon adds depth and helps emulsify the dressing so it clings to every ingredient.
Instructions
- Boil the pasta:
- Salt your water generously it should taste like the sea. Cook the pasta until just tender, then drain and rinse under cold water to stop the cooking. Let it cool completely before mixing or the heat will wilt the herbs and warm the feta.
- Prep the salad base:
- Toss the strawberries, feta, cucumber, onion, mint, and parsley in a large bowl. The colors alone will make you hungry.
- Whisk the dressing:
- Combine the yogurt, honey, lemon juice, mustard, and black pepper in a small bowl. Whisk until smooth and creamy.
- Combine everything:
- Add the cooled pasta to the salad base, then drizzle the dressing over top. Toss gently with clean hands or a big spoon so the strawberries stay intact and the feta doesnt crumble into dust.
- Chill and serve:
- Cover and refrigerate for at least thirty minutes. The flavors meld and deepen as it sits, and the pasta soaks up the dressing just enough.
Save to Pinterest One evening I brought this to a picnic and watched a skeptical cousin pick around the strawberries at first. By the end of the meal, he was scraping the bowl for the last bits of feta and asking for the recipe. Its one of those dishes that wins people over quietly, without announcing itself.
How to Store and Reheat
This salad keeps well in an airtight container in the fridge for up to two days. The strawberries will soften a bit over time, so if youre meal prepping, consider storing the fruit separately and tossing it in just before eating. Theres no need to reheat serve it cold straight from the fridge for the best texture and flavor.
Variations to Try
Swap the feta for creamy goat cheese if you want something milder and richer. Add a handful of toasted walnuts or pecans for crunch, or toss in baby spinach or arugula to make it heartier. Ive also used whole-wheat pasta when I wanted extra fiber, and it worked perfectly without changing the feel of the dish.
Serving Suggestions
This pasta salad shines as a light lunch on its own, but it also works beautifully as a side at barbecues or potlucks. I love pairing it with grilled chicken or a crisp glass of rosé on a warm afternoon. Its the kind of dish that feels special enough for guests but easy enough to make on a Tuesday.
- Top with extra mint or a drizzle of balsamic glaze for a finishing touch.
- Serve alongside crusty bread and a simple green salad for a full meal.
- Pack it in a mason jar for a portable picnic lunch that looks as good as it tastes.
Save to Pinterest Every time I make this, it reminds me that good food doesnt have to be complicated. Sometimes all you need is a handful of fresh ingredients and the willingness to try something a little unexpected.
Recipe FAQs
- → Can I use other types of pasta?
Yes, short pasta shapes like farfalle or fusilli work best for holding the dressing and ingredients evenly.
- → How can I make the dish more crunchy?
Add toasted walnuts or pecans for extra texture and a nutty flavor contrast.
- → Is there a substitute for feta cheese?
Goat cheese can be used instead if a milder or creamier cheese is preferred.
- → Can I prepare this in advance?
Yes, chilling the pasta salad for at least 30 minutes helps the flavors meld beautifully before serving.
- → What is a good beverage pairing?
A crisp rosé or light white wine complements the sweet-savory notes and refreshing nature of this dish.