Spring Pasta Strawberry Arugula Feta (Printable)

Sweet strawberries pair with arugula, feta, and pasta in a vibrant spring dish full of fresh flavors.

# What You Need:

→ Pasta

01 - 9 oz short pasta, such as fusilli or farfalle
02 - Salt, for boiling water

→ Vegetables & Greens

03 - 3.5 oz fresh arugula
04 - 9 oz strawberries, hulled and quartered
05 - 1 small cucumber, diced
06 - 2 spring onions, thinly sliced

→ Cheese

07 - 3.5 oz feta cheese, crumbled

→ Dressing

08 - 3 tbsp extra virgin olive oil
09 - 1.5 tbsp balsamic vinegar
10 - 1 tsp honey
11 - Juice of 0.5 small lemon
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 2 tbsp fresh basil, chopped
14 - 2 tbsp toasted pine nuts (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente following package instructions. Drain and rinse under cold water to cool.
02 - In a large salad bowl, whisk together olive oil, balsamic vinegar, honey, lemon juice, salt, and pepper until emulsified.
03 - Add cooked pasta to the bowl. Toss thoroughly to coat with the dressing.
04 - Fold in arugula, strawberries, cucumber, and spring onions. Gently toss to combine evenly.
05 - Add crumbled feta and chopped basil. Toss lightly until distributed.
06 - Sprinkle with toasted pine nuts just before serving. Serve immediately or cover and chill up to one hour.

# Expert Hints:

01 -
  • The strawberries add a juicy pop that’s a surprise in every forkful.
  • This salad is ideal for sharing, but just as satisfying eaten solo from a big bowl.
02 -
  • Never let pasta sit in water too long or it turns mushy, which I learned the messy way.
  • Adding strawberries just before tossing keeps them from leaking juice and turning the salad pink.
03 -
  • Always use the best olive oil you can for cold salads – it really shows.
  • Toss the salad gently to avoid bruising strawberries and arugula.
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