Chilled pasta tossed with strawberries, tangy feta, fresh herbs, and a creamy yogurt dressing.
# What You Need:
→ Pasta
01 - 8.8 oz short pasta (farfalle or fusilli)
02 - Salt, for boiling water
→ Salad Base
03 - 10.5 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
# Directions:
01 - Boil salted water in a large pot and cook the pasta following package directions until al dente. Drain and rinse under cold water. Set aside to cool completely.
02 - In a large bowl, mix together the strawberries, feta, diced cucumber, chopped red onion, fresh mint, and parsley.
03 - Whisk the Greek yogurt, honey or maple syrup, 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 all ingredients. Toss gently to coat evenly.
05 - Refrigerate the prepared salad for at least 30 minutes to allow flavors to meld. Serve chilled.
