Save I threw this together on a whim after buying way too many strawberries at the market, convinced they'd be gone by morning. They weren't. My fridge was packed, and I had leftover pasta staring me down. What started as fridge roulette turned into something I now crave every warm afternoon. The combination sounded odd at first, but one bite made me a believer.
I first served this at a last-minute garden lunch when half my guests were running late. Everyone stood around the kitchen island picking at it with forks straight from the bowl. No one sat down for twenty minutes. My friend Kasia said it reminded her of childhood summers in Kraków, which made me ridiculously happy since I'd just been winging it.
Ingredients
- Short pasta (250 g): Farfalle or fusilli work best because their shapes catch the dressing and trap little bursts of strawberry.
- Fresh strawberries (300 g): Use the ripest ones you can find, the kind that smell sweet from across the counter.
- Feta cheese (100 g): Good quality feta makes all the difference, it should be creamy and tangy, not rubbery.
- Cucumber (1 small): Adds a refreshing crunch that balances the sweetness without stealing the spotlight.
- Red onion (1 small): Finely chopped so it gives a sharp bite without overwhelming the delicate flavors.
- Fresh mint and parsley (2 tbsp each): Mint brightens everything, parsley grounds it, together they make magic.
- Greek yogurt (120 g): The creamy base of the dressing, tangy and thick enough to cling to every piece of pasta.
- Honey (2 tbsp): Brings a floral sweetness that plays beautifully with the berries, maple syrup works too if that's what you have.
- Lemon juice (1 tbsp): A little acidity cuts through the richness and makes all the flavors pop.
- Dijon mustard (1 tsp): Just a hint adds depth and a subtle sharpness that ties the dressing together.
Instructions
- Boil the pasta:
- Cook your pasta in well-salted water until it's just al dente, then drain and rinse it under cold water to stop the cooking. Let it cool completely so it doesn't wilt the strawberries or melt the feta.
- Prep the salad base:
- Toss the quartered strawberries, crumbled feta, diced cucumber, finely chopped red onion, and fresh herbs into a large bowl. The colors alone will make you smile.
- Whisk the dressing:
- In a small bowl, combine the Greek yogurt, honey, lemon juice, Dijon mustard, and a few grinds of black pepper. Whisk until it's silky and smooth.
- Combine everything:
- Add the cooled pasta to the salad base, then drizzle the dressing over the top. Toss gently with your hands or a big spoon until every piece is glossy and coated.
- Chill and serve:
- Let it sit in the fridge for at least 30 minutes so the flavors can get to know each other. Serve it cold, straight from the bowl or on pretty plates.
Save This dish became my go-to whenever I wanted to feel like summer wasn't slipping away. I've eaten it on picnic blankets, at kitchen counters after long days, and once on a train to nowhere in particular. It always tastes like possibility.
Serving Suggestions
This pasta shines on its own but pairs beautifully with grilled chicken or a handful of toasted walnuts tossed in at the last second. I've served it alongside crusty bread and a chilled glass of rosé on days when I wanted to pretend I was somewhere more elegant. It also travels well, so pack it for picnics or potlucks and watch it disappear.
Storage and Make-Ahead Tips
You can make this up to a day ahead and keep it covered in the fridge. The strawberries will release a little juice, which just makes the dressing even better. If it seems dry after sitting, stir in a spoonful of yogurt or a drizzle of olive oil. Leftovers keep for two days, though they rarely last that long.
Variations and Swaps
I've swapped the feta for creamy goat cheese when I wanted something milder, and it was just as lovely. Whole-wheat pasta adds a nutty flavor and extra fiber if that's your thing. Sometimes I throw in a handful of arugula for a peppery bite, or add sliced almonds for crunch.
- Try adding a handful of baby spinach or arugula for a peppery contrast.
- Swap strawberries for ripe peaches or nectarines when berries aren't in season.
- Use crumbled goat cheese or ricotta salata instead of feta for a different tangy note.
Save This recipe taught me that the best dishes often come from happy accidents and a willingness to trust your instincts. I hope it brings you as much joy as it's brought me.
Recipe FAQs
- → What kind of pasta works best for this dish?
Short pasta shapes like farfalle or fusilli hold the dressing well and provide a pleasant texture contrast.
- → Can I substitute feta cheese with another cheese?
Yes, goat cheese is a great alternative offering a mild tang while maintaining creamy texture.
- → How do I ensure the pasta cools properly?
Drain and rinse under cold water immediately after cooking to stop the heat and prevent sticking.
- → What herbs complement the flavors?
Fresh mint and parsley bring brightness and balance the sweet and savory elements beautifully.
- → Can this salad be made ahead of time?
Yes, chilling for at least 30 minutes allows flavors to meld and enhances the overall taste.
- → Are there any suggested additions for extra texture?
Toasted walnuts or pecans add a satisfying crunch and nutty flavor contrast.