Save I stumbled on this combination one warm afternoon when I had leftover pasta in the fridge and a basket of strawberries that needed using. The idea felt strange at first, fruit with feta and pasta, but I trusted my instinct and tossed it all together with thick yogurt and honey. The result tasted like sunshine in a bowl, sweet and salty and completely refreshing. My sister tried it at a garden party and asked for the recipe three times before the evening ended. Now its my go-to whenever I want something light that still feels special.
I made this for a small gathering last June, right when strawberries were at their peak and the evenings stayed bright until nine. Everyone stood around the kitchen island with forks, going back for seconds before Id even set out plates. One friend, who usually avoids anything with fruit in savory food, admitted she couldnt stop eating it. That night it became more than just a salad, it became the thing people remembered when they talked about summer.
Ingredients
- Short pasta (farfalle or fusilli): The twists and ridges catch the creamy dressing better than smooth shapes, and they hold up beautifully when chilled.
- Fresh strawberries: Use ripe, fragrant berries and quarter them so every bite gets a burst of sweetness without overpowering the other flavors.
- Feta cheese: The salty, crumbly texture balances the fruit perfectly, and I always crumble it by hand for irregular pieces that melt slightly into the dressing.
- Cucumber: Adds a crisp, watery crunch that keeps the salad from feeling too rich or heavy.
- Red onion: A small amount, finely chopped, gives just enough sharpness without making anyone cry or regret it later.
- Fresh mint and parsley: These herbs wake up the whole dish with bright, green notes that make it taste alive and summery.
- Greek yogurt: Thick and tangy, it becomes the base of the dressing and holds everything together without feeling like mayonnaise.
- Honey or maple syrup: A touch of sweetness in the dressing ties the strawberries and savory elements into one coherent flavor.
- Lemon juice: Brightens the yogurt and keeps the salad tasting fresh, even after it sits in the fridge.
- Dijon mustard: Just a teaspoon adds depth and a subtle kick that rounds out the dressing.
Instructions
- Cook and cool the pasta:
- Boil the pasta in well salted water until its just tender, then drain and rinse it under cold water to stop the cooking. Let it cool completely so it doesnt wilt the herbs or warm the strawberries when you toss everything together.
- Prepare the salad base:
- In a large bowl, combine the quartered strawberries, crumbled feta, diced cucumber, finely chopped red onion, and freshly chopped mint and parsley. The colors alone will make you smile.
- Whisk the dressing:
- In a small bowl, whisk together the Greek yogurt, honey, lemon juice, Dijon mustard, and a few grinds of black pepper until its smooth and creamy. Taste it and adjust the sweetness or tang to your liking.
- Combine and toss:
- Add the cooled pasta to the bowl with the salad base, then pour the dressing over everything. Toss gently with your hands or a big spoon, making sure every piece gets coated without bruising the strawberries.
- Chill and serve:
- Cover the bowl and chill the salad for at least thirty minutes before serving. This gives the flavors time to meld and the pasta time to soak up the dressing, making every bite better than the last.
Save One evening I served this at a backyard table under string lights, and my neighbor said it reminded her of her childhood summers in Greece, even though the strawberries made it nothing like anything shed actually eaten there. I realized then that food doesnt have to be authentic to feel meaningful. Sometimes the best recipes are the ones that remind us of a feeling, not a place.
Serving Suggestions
This salad shines as a light main course on a hot day, but it also works beautifully as a side next to grilled chicken or fish. I like to serve it in a wide, shallow bowl so everyone can see the strawberries and herbs, and I always keep a little extra dressing on the side in case someone wants more. It pairs wonderfully with a chilled glass of rose or sparkling water with cucumber slices.
Storage and Make Ahead Tips
You can prepare the salad base and dressing separately up to a day in advance, then toss them together with the pasta an hour before serving. Stored in an airtight container in the fridge, leftovers keep for up to two days, though the strawberries will soften and release a bit of juice. If youre making it for a picnic, keep it in a cooler until youre ready to eat, and give it a gentle toss just before serving to redistribute the dressing.
Variations and Substitutions
Ive swapped feta for crumbled goat cheese when I wanted something creamier, and Ive used whole wheat pasta for a nuttier flavor and extra fiber. A handful of toasted walnuts or pecans adds a lovely crunch, and if you dont have fresh mint, basil works just as well. Some people like to add a handful of baby spinach or arugula for extra greens, and Ive even seen someone toss in a few blueberries alongside the strawberries for a burst of color.
- Try balsamic vinegar instead of lemon juice for a deeper, sweeter tang in the dressing.
- Add grilled halloumi on top if you want to make it more substantial and turn it into a true main dish.
- Use maple syrup instead of honey to keep it vegan friendly, and swap the feta for a plant based cheese or simply leave it out.
Save This salad has become my summer signature, the thing I bring to every potluck and the recipe I share whenever someone asks for something easy and impressive. I hope it brings you as much joy as its brought me, and that you find your own reasons to make it again and again.
Recipe FAQ
- → What type of pasta works best?
Short pasta shapes like farfalle or fusilli are ideal as they hold the dressing and ingredients well.
- → Can I use a different cheese instead of feta?
Yes, goat cheese can be used as a milder alternative while maintaining the creamy texture.
- → How should the pasta be prepared before mixing?
Cook pasta until al dente, then rinse under cold water and cool completely to keep the salad fresh.
- → What enhances the flavor of the dressing?
Combining honey, lemon juice, and Dijon mustard in the yogurt creates a balanced sweet and tangy dressing.
- → Are there any recommended additions for extra texture?
Toasted walnuts or pecans add a pleasant crunch and deepen the flavors.