Spring Pasta Strawberries Feta Arugula (Print View)

Strawberries, feta, and arugula deliver fresh flavors in this delightful spring pasta meal.

# Components:

→ 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 1/2 tbsp balsamic vinegar
10 - 1 tsp honey
11 - Juice of 1/2 small lemon
12 - Salt to taste
13 - Freshly ground black pepper to taste

→ Garnish

14 - 2 tbsp fresh basil, chopped
15 - 2 tbsp toasted pine nuts, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente following package guidelines. Drain and rinse thoroughly with cold water to halt cooking.
02 - In a spacious salad bowl, whisk together extra virgin olive oil, balsamic vinegar, honey, lemon juice, salt, and black pepper until emulsified.
03 - Add cooled pasta to the bowl and mix with the dressing until evenly coated.
04 - Gently fold in arugula, strawberries, cucumber, and spring onions, tossing carefully to integrate the ingredients.
05 - Add crumbled feta and chopped basil, tossing lightly to distribute throughout the salad.
06 - Garnish with toasted pine nuts if desired. Serve immediately or chill for up to 1 hour before serving.

# Expert Advice:

01 -
  • It&aposs a secret springtime showstopper—everyone asks for the recipe and it feels special but is incredibly easy.
  • The bright, peppery arugula paired with the sweet strawberries and creamy feta makes each bite balanced and refreshing.
02 -
  • Don&apost refrigerate the salad too long—arugula and berries lose their crispness fast and the pasta absorbs dressing.
  • Mix dressing separately and taste before adding pasta to avoid over-salting; I learned this only after a few batches got too sharp.
03 -
  • Adding dressing to cooled pasta prevents it from soaking up too much and getting dry.
  • Letting the salad sit for ten minutes before serving helps flavors meld without sacrificing texture.
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