Save I threw this together one June afternoon when the strawberries at the farmers market were so ripe they left pink stains on my tote bag. I had leftover feta in the fridge and a craving for something cold that wasnt just another green salad. The idea of tossing fruit into pasta felt risky, maybe even wrong, but the first bite proved me completely wrong. It tasted like summer had somehow landed on a fork.
I made this for a backyard gathering once and watched three people go back for seconds before anyone touched the grilled chicken. One friend called it Wimbledon in a bowl, which made me laugh because I hadnt even thought about the berries and cream connection until she said it. Now I cant make it without thinking of her sitting cross legged on the grass with a plate balanced on her knees.
Ingredients
- Short pasta: Farfalle or fusilli work best because their shapes catch the dressing and hold onto bits of strawberry and feta in every bite.
- Fresh strawberries: Use the ripest ones you can find, the kind that smell sweet even before you slice them, and quarter them so they release just a little juice into the salad.
- Feta cheese: Crumble it yourself from a block rather than buying pre-crumbled, it tastes sharper and creamier and doesnt have that weird coating.
- Cucumber: I like English cucumber for this because the seeds are smaller and it adds a cool crunch without watering things down.
- Red onion: Chop it fine and if youre sensitive to the bite, soak the pieces in cold water for five minutes then drain them well.
- Fresh mint and parsley: The mint brings out the sweetness of the berries while the parsley keeps everything from feeling too dessert like.
- Greek yogurt: This is the creamy base of the dressing, tangy enough to balance the honey without feeling heavy.
- Honey: It smooths out the sharpness of the yogurt and feta, but maple syrup works just as well if thats what you have open.
- Lemon juice: Freshly squeezed makes a difference here, it brightens everything and keeps the strawberries from tasting flat.
- Dijon mustard: Just a teaspoon adds depth and helps the dressing cling to the pasta instead of pooling at the bottom of the bowl.
Instructions
- Cook and cool the pasta:
- Boil the pasta in well salted water until its al dente, then drain and rinse it under cold water to stop the cooking. Let it sit in the strainer for a few minutes so it cools completely and doesnt wilt the herbs or warm the feta.
- Prep the salad base:
- Toss the quartered strawberries, crumbled feta, diced cucumber, chopped red onion, mint, and parsley together in a large bowl. The colors alone will make you hungry.
- Whisk the dressing:
- In a small bowl, whisk the yogurt, honey, lemon juice, mustard, and black pepper until its smooth and pourable. Taste it and adjust the sweetness or tang to your liking.
- Combine everything:
- Add the cooled pasta to the salad base, pour the dressing over the top, and toss gently with your hands or a big spoon until every piece is coated. Be gentle so the strawberries dont turn to mush.
- Chill before serving:
- Cover the bowl and let it sit in the fridge for at least thirty minutes. The flavors will marry and the pasta will soak up just enough dressing to taste creamy without feeling wet.
Save The first time I served this to my mom she looked skeptical, strawberries in pasta seemed like something only a food blogger would do. Then she took a bite, paused, and said it reminded her of the cold vegetable salads she grew up eating in Poland but with a twist she never would have thought of. That moment made the whole experiment feel worth it.
How to Store and Serve
This salad keeps well in an airtight container in the fridge for up to two days, though the strawberries will soften and release more juice the longer it sits. I actually like it that way, the dressing gets a little pink and fruity, but if you want to keep things firmer, add the strawberries right before serving. Its perfect straight from the fridge on a hot day, served in a wide shallow bowl so you can see all the colors.
Swaps and Variations
If feta feels too strong, swap it for crumbled goat cheese which is milder and just as creamy. You can also use blueberries or halved grapes instead of strawberries for a different kind of sweetness, or throw in a handful of toasted walnuts or pecans for crunch. Whole wheat pasta works beautifully here if you want a nuttier flavor and a little extra fiber, just cook it the same way and rinse it well.
What to Serve It With
This salad shines on its own as a light lunch or dinner, but it also works as a side dish next to grilled chicken, fish, or even a simple frittata. I love pairing it with a crisp rose or a cold glass of sparkling water with a slice of lemon.
- Pack it in a jar for a picnic and it travels beautifully without wilting.
- Serve it at a potluck and watch it disappear before the main course is even plated.
- Double the recipe if youre feeding more than four people because there are never leftovers.
Save This dish taught me that some of the best recipes happen when you stop worrying about rules and just trust what tastes good together. I hope it becomes one of those summer staples you make without even looking at the recipe anymore.
Recipe FAQs
- → What type of pasta works best for this dish?
Short pasta shapes like farfalle or fusilli hold the dressing well and complement the texture of the other ingredients.
- → Can I substitute feta with another cheese?
Yes, using goat cheese offers a creamier, tangy alternative that pairs nicely with strawberries and herbs.
- → How long should the dish be chilled before serving?
Chilling for at least 30 minutes allows the flavors to meld and the pasta to cool thoroughly for the best taste.
- → Are there suggested nuts to add for crunch?
Toasted walnuts or pecans add a pleasant crunch and nutty flavor that enhances the overall texture.
- → Is it possible to make this dish gluten-free?
Absolutely, simply use gluten-free pasta to accommodate dietary needs while maintaining the dish's freshness.