Spring Pasta Strawberries Feta Arugula (Printable)

Colorful pasta salad with strawberries, feta, and arugula for a fresh, flavorful spring meal.

# Ingredient List:

→ 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 from 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 - Fill a large pot with water, add salt, and bring to a rolling boil. Cook pasta until al dente, following package guidance. Drain using a colander and rinse with cold water.
02 - In a large salad bowl, whisk together extra virgin olive oil, balsamic vinegar, honey, lemon juice, salt, and pepper until emulsified.
03 - Add the cooled pasta to the dressing and toss thoroughly to coat.
04 - Fold in arugula, strawberries, cucumber, and spring onions. Toss gently to combine.
05 - Scatter crumbled feta cheese and chopped basil over the salad. Toss lightly to distribute ingredients evenly.
06 - Sprinkle with toasted pine nuts if desired. Serve immediately or chill for up to one hour before presenting.

# Expert Advice:

01 -
  • Your secret is how quickly it disappears at gatherings — people are always asking for the recipe.
  • Once you realize how effortless the prep is, it becomes your go-to for sunny lunches and spontaneous dinners.
02 -
  • If you toss the arugula in too early, it wilts and loses its lively crunch — add it last.
  • Rinsing the pasta after cooking stops it from sticking, but don’t overdo it or you’ll wash away its flavor.
03 -
  • If you use goat cheese instead, freeze it briefly before crumbling so it chunks nicely.
  • A dash of lemon zest in the dressing gives extra fragrance — this trick impressed even my toughest food critic.
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