Strawberry Feta Pasta Blend (Print Version)

A cool blend of strawberries, feta, herbs, and creamy yogurt tossed with pasta for a light, refreshing meal.

# What You'll 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

# Cooking Steps:

01 - Boil salted water in a large pot and cook pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool completely.
02 - Combine strawberries, feta cheese, diced cucumber, finely chopped red onion, chopped fresh mint, and parsley in a large bowl.
03 - Whisk Greek yogurt, honey or maple syrup, lemon juice, Dijon mustard, and black pepper in a small bowl until smooth.
04 - Add cooled pasta to the salad base and pour dressing over all ingredients. Toss gently to coat evenly.
05 - Refrigerate the salad for at least 30 minutes before serving to allow flavors to develop. Serve cold.

# Expert Advice:

01 -
  • It's ready in under half an hour and tastes even better after sitting in the fridge for a bit.
  • The strawberries stay juicy and the feta adds just enough salt to balance the honey-sweetened dressing.
  • You can prep it the night before and bring it to a picnic or potluck without any last-minute stress.
02 -
  • Don't skip rinsing the pasta under cold water—it removes the starch that would otherwise make the salad gummy and clumpy.
  • If you add the dressing while the pasta is still warm, the yogurt will separate and the salad will turn watery and unappetizing.
  • Taste the dressing before you toss it in, because strawberries vary wildly in sweetness and you might need to adjust the honey or lemon.
03 -
  • If your strawberries are underripe, roast them in the oven at 200°C for 10 minutes with a drizzle of honey to concentrate their sweetness before adding them to the salad.
  • Use a block of feta packed in brine instead of pre-crumbled—it tastes sharper, stays firmer, and doesn't have any anti-caking agents that can make the dressing gritty.
  • Chill your serving bowl in the fridge for 15 minutes before plating so the salad stays cold longer, especially if you're eating outside on a hot day.
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