Spring Pasta Strawberries Feta Arugula (Printable)

Pasta tossed with strawberries, feta, arugula, and basil, finished with a tangy honey-balsamic dressing.

# 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 tablespoons extra virgin olive oil
09 - 1.5 tablespoons balsamic vinegar
10 - 1 teaspoon honey
11 - Juice of half a small lemon
12 - Salt and freshly ground black pepper, to taste

→ Garnish

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

# Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
02 - In a large salad bowl, whisk together extra virgin olive oil, balsamic vinegar, honey, lemon juice, salt, and pepper until emulsified.
03 - Add cooled pasta to the bowl and toss thoroughly with the dressing.
04 - Fold in arugula, strawberries, cucumber, and spring onions. Toss gently to combine without bruising the strawberries.
05 - Add crumbled feta cheese and chopped basil. Toss lightly until all components are evenly distributed.
06 - Sprinkle toasted pine nuts over the salad just before serving, if using. Serve immediately or refrigerate for up to 1 hour before enjoying.

# Expert Tips:

01 -
  • The way juicy strawberries and tangy feta harmonize is a flavor secret you’ll want to steal for every picnic.
  • The salad holds up beautifully for gatherings, making it a staple for spring or summer lunches.
02 -
  • If you add arugula too soon, it wilts and loses its lively bite—always toss it in at the end.
  • Rinsing the pasta after cooking keeps it from clumping and ensures the salad stays light and fresh.
03 -
  • Let the pasta cool completely before tossing it with dressing or the flavors won’t meld.
  • Balancing the sweet and tangy notes in the dressing makes the salad irresistible—tweak honey and lemon as needed.
Go Back