Spring Pasta Strawberries Feta Arugula (Printable)

Sweet strawberries, tangy feta, and arugula combine in a lively Mediterranean-inspired pasta salad.

# What You'll 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 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 It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente following package directions. Drain and rinse with cold water to cool.
02 - In a large salad bowl, whisk together olive oil, balsamic vinegar, honey, lemon juice, salt, and black pepper until emulsified.
03 - Add cooled pasta to the bowl with dressing. Toss thoroughly to coat.
04 - Fold in arugula, strawberries, cucumber, and spring onions. Gently toss to combine ingredients evenly.
05 - Scatter crumbled feta and chopped basil over the salad. Toss lightly to distribute.
06 - Sprinkle with toasted pine nuts if using. Serve immediately or chill in refrigerator for up to 1 hour prior to serving.

# Expert Advice:

01 -
  • The mix of juicy strawberries and creamy feta gives each bite a burst of flavor that's not typical of classic pasta salads—it's like discovering a secret spring ingredient.
  • It's quick to prepare, so you can bring it together on a whim when cravings strike or when friends pop in unexpectedly.
02 -
  • If you skip rinsing the pasta, it might make the salad clumpy and sticky—a lesson I learned after my first attempt.
  • Adding arugula too early causes it to wilt, so always fold it in just before serving for best texture and color.
03 -
  • Serving the salad slightly chilled gives best texture and flavor—room temperature can make the greens wilt fast.
  • The biggest difference comes from using the freshest strawberries; even a few days old changes everything.
Go Back