Save to Pins Last June, I threw together this pasta on a whim after buying too many strawberries at the market. I had leftover feta in the fridge and a craving for something cold and quick. The first bite stopped me mid-chew—sweet fruit, salty cheese, creamy yogurt—it shouldn't have worked, but it did. Now it's my go-to whenever the weather turns warm and I need something that feels like a treat but comes together in minutes.
I made this for a small garden lunch last summer, and my friend who swore she hated fruit in savory dishes went back for seconds. She kept asking what made it so addictive, and I think it's the mint—it pulls everything together without shouting. The cucumber adds a quiet crunch, and the red onion gives just enough bite to keep it interesting. We ate it straight from the bowl, forks clinking, sunlight filtering through the porch screen.
Ingredients
- Short pasta (farfalle or fusilli): I like farfalle because the ruffled edges catch the dressing, but fusilli works just as well and is easier to find.
- Fresh strawberries: Use the ripest ones you can find—they'll release a bit of juice into the salad and sweeten everything naturally.
- Feta cheese: The crumbly, salty kind in a block tastes better than pre-crumbled, and it holds its shape when you toss the salad.
- Cucumber: I peel mine if the skin is thick or waxy, but leave it on if it's fresh from the garden for extra color.
- Red onion: Slice it thin and soak it in cold water for five minutes if you want to mellow the sharpness.
- Fresh mint and parsley: Mint is the star here, but parsley keeps it grounded and green without going too herbal.
- Greek yogurt: Full-fat yogurt makes the dressing richer, but low-fat works fine if that's what you have on hand.
- Honey: I drizzle a little extra on top sometimes if the strawberries aren't quite sweet enough.
- Lemon juice: Freshly squeezed is best—it brightens everything and keeps the yogurt from tasting flat.
- Dijon mustard: Just a teaspoon adds depth and ties the dressing together without making it tangy.
Instructions
- Cook the pasta:
- Boil the pasta in well-salted water until it's just tender, then drain and rinse it under cold water until it's completely cool. This stops the cooking and keeps the salad from turning warm and soggy.
- Prep the salad base:
- Toss the strawberries, feta, cucumber, red onion, mint, and parsley together in a large bowl. The strawberries will start to soften a bit, and that's exactly what you want.
- Make the dressing:
- Whisk the yogurt, honey, lemon juice, mustard, and black pepper in a small bowl until it's smooth and pourable. Taste it—if it needs more honey or lemon, add a little now.
- Combine everything:
- Add the cooled pasta to the bowl with the salad base, then pour the dressing over the top and toss gently with a big spoon or your hands. Make sure every piece of pasta gets coated.
- Chill and serve:
- Cover the bowl and refrigerate for at least 30 minutes before serving. The flavors will meld together and the pasta will soak up some of the dressing, making every bite more cohesive.
Save to Pins The first time I brought this to a backyard barbecue, someone asked if it was a dessert or a side dish. I laughed and said it was whatever you wanted it to be. By the end of the night, the bowl was scraped clean and three people had texted me for the recipe. It's the kind of dish that starts conversations and ends up on repeat in your summer rotation.
Storing and Making Ahead
This pasta salad keeps beautifully in the fridge for up to two days, though the strawberries will soften and release more juice over time. I actually like it better on day two when everything has marinated together. If you're making it ahead, hold off on adding the mint and parsley until just before serving so they stay bright and green. Store it in an airtight container and give it a gentle stir before you serve it cold.
Swaps and Variations
I've swapped the feta for crumbled goat cheese when I wanted something creamier, and it worked beautifully. If you're not a fan of strawberries, try diced peaches or halved grapes—they both bring sweetness and juice without changing the spirit of the dish. You can also use whole-wheat or gluten-free pasta without any adjustments to the rest of the recipe. For a little crunch, I sometimes toss in toasted walnuts or pecans right before serving.
Serving Suggestions
This salad shines as a light lunch on its own, but it's also a great side dish at summer cookouts alongside grilled chicken or fish. I've packed it in jars for picnics and served it at brunch with a glass of crisp rosé or sparkling water with lemon. It's the kind of dish that feels special enough for guests but easy enough to make on a lazy Sunday afternoon.
- Top with extra crumbled feta and a drizzle of honey just before serving for a restaurant-style finish.
- Serve it in individual bowls or mason jars if you're bringing it to a potluck or outdoor event.
- Pair it with crusty bread or pita chips for a more filling meal.
Save to Pins This pasta reminds me that the best recipes are often the ones you stumble into by accident. I hope it becomes one of those dishes you make without thinking, the kind that feels like summer in a bowl.
Questions & Answers
- → Can I use a different cheese instead of feta?
Yes, goat cheese makes a great substitute, providing a similar tangy and creamy texture.
- → What type of pasta works best for this dish?
Short pasta shapes like farfalle or fusilli hold the dressing well and complement the ingredients nicely.
- → Is it necessary to chill the salad before serving?
Chilling for at least 30 minutes allows flavors to meld and enhances the refreshing quality of the dish.
- → Can this dish be made gluten-free?
Yes, simply substitute regular pasta with a gluten-free variety to accommodate dietary needs.
- → What additions can enhance texture in this salad?
Adding toasted walnuts or pecans provides a satisfying crunch and complements the flavors well.