Spring Pasta Strawberries Arugula Feta (Printable)

A colorful pasta with strawberries, feta, and arugula delivers crisp freshness for Mediterranean-inspired lunches.

# What You Need:

→ Pasta

01 - 9 oz short pasta (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 half a 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)

# How to Make:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain thoroughly 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 freshly ground black pepper until emulsified.
03 - Add the cooled pasta to the salad bowl and toss thoroughly with the dressing to coat evenly.
04 - Gently fold in arugula, strawberries, cucumber, and spring onions. Toss to distribute ingredients without crushing fruit.
05 - Add crumbled feta cheese and chopped basil to the mixture. Toss lightly to blend.
06 - Sprinkle toasted pine nuts over the top, if desired, immediately before serving.
07 - Serve the salad immediately or cover and refrigerate for up to 1 hour to allow flavors to meld.

# Expert Tips:

01 -
  • The combination of strawberries and feta sent my taste buds into a state of happy confusion: it's a trick worth sharing.
  • This salad comes together so fast, it often feels like cheating—yet everyone asks for seconds.
02 -
  • Once I forgot to cool the pasta before adding the arugula—it wilted instantly, so always rinse it under cold water.
  • Swapping out the vinegar made the salad too sharp; sticking with balsamic gives the balance it needs.
03 -
  • Toss the salad gently so the berries don't get crushed—it keeps the dish looking bright and pretty.
  • Letting the salad sit for 20 minutes before serving allows the flavors to mingle and develop.
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