# What You 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 Steps:
01 - Boil a large pot of salted water and cook pasta according to package directions until al dente. Drain and rinse under cold water. Set aside to cool completely.
02 - In a large bowl, combine hulled and quartered strawberries, crumbled feta, diced cucumber, finely chopped red onion, chopped mint, and parsley.
03 - Whisk Greek yogurt, honey or maple syrup, lemon juice, Dijon mustard, and freshly ground black pepper in a small bowl until smooth.
04 - Add cooled pasta to salad base, pour dressing over, and toss gently to evenly coat all components.
05 - Refrigerate the mixture for at least 30 minutes to allow flavors to meld. Serve cold.
