Save One July afternoon, my neighbor brought over a box of strawberries from her farmers market haul, and I was standing in my kitchen wondering what to do with them when summer felt too hot for anything warm. That's when it hit me—what if I combined the bright sweetness of berries with something creamy and savory, the way I'd tasted at a friend's garden party the week before? I started playing with pasta, feta, and yogurt, and by dinner that night, I'd created something that tasted like summer itself on a plate. It became our go-to dish whenever the season turned warm, and now I make it almost every time someone asks what to bring to a picnic.
I'll never forget bringing this to a potluck at work where everyone was bringing heavy casseroles and side dishes, and watching people's faces light up when they took that first bite of something cold, unexpected, and completely different from what they'd anticipated. A coworker went back for seconds and asked if I'd written down the recipe—that's when I knew this wasn't just a random experiment anymore.
Ingredients
- Short pasta (farfalle or fusilli), 250 g: Choose a smaller shape so it nestles nicely with the strawberries and feta without overwhelming them; the ridges help catch the creamy dressing.
- Fresh strawberries, 300 g, hulled and quartered: Look for berries that are fragrant and feel slightly soft—they'll be sweeter and juice better into the dressing as everything mingles.
- Feta cheese, 100 g, crumbled: The tanginess is what makes this work; don't skip it or swap it without tasting as you go.
- Cucumber, 1 small, diced: This adds a cool, refreshing crunch that balances the sweetness of the strawberries and richness of the feta.
- Red onion, 1 small, finely chopped: It brings a gentle bite and looks beautiful; if you find it too sharp, soak the pieces in cold water for five minutes before adding.
- Fresh mint and parsley, 2 tbsp each, chopped: These herbs are not optional—they're what give the dish its bright, garden-fresh personality.
- Greek yogurt, 120 g, plain: This is the heart of your dressing; use full-fat if you can find it, as it has a creamier texture and richer flavor.
- Honey or maple syrup, 2 tbsp: Either works beautifully; honey adds a floral sweetness, while maple brings a subtle earthiness.
- Lemon juice, 1 tbsp, fresh: Bottled juice won't give you the same brightness; squeeze it fresh if possible.
- Dijon mustard, 1 tsp: This tiny amount does something quietly magical, adding complexity without making anything taste mustardy.
- Freshly ground black pepper, to taste: Grind it right before adding so you capture all those wonderful volatile oils.
Instructions
- Bring the water to a rolling boil:
- Fill your pot generously and salt it like you're seasoning soup—the pasta will absorb this flavor as it cooks. Listen for that enthusiastic bubbling before you add the pasta.
- Cook the pasta until just al dente:
- Follow the package timing, but test a minute before it says it's done; you want it tender but still with a slight firmness when you bite it. This matters because the pasta will soften slightly as it cools and mingles with the dressing.
- Rinse and cool the pasta completely:
- This stops the cooking and removes excess starch, which would otherwise make your salad gluey. I usually spread mine on a clean kitchen towel to speed things up.
- Combine the fresh ingredients:
- In a large bowl, toss together the strawberries, feta, cucumber, red onion, mint, and parsley—don't be shy about mixing; you want them to get acquainted before the pasta joins the party.
- Whisk the dressing until silky:
- In a separate bowl, blend the yogurt, honey, lemon juice, mustard, and pepper until the mixture looks smooth and creamy with no visible streaks. Taste it and adjust the honey or lemon to your preference.
- Bring it all together:
- Add the cooled pasta to the salad base and gently pour the dressing over everything, then toss with a light hand so the strawberries don't get crushed. You're looking for every piece of pasta to be coated, but not for the mixture to look like soup.
- Let it rest in the cold:
- Cover the bowl and refrigerate for at least 30 minutes; this gives the flavors time to settle into each other and the whole dish to turn refreshingly cold. I often make this the morning of a picnic and it's perfect by lunchtime.
Save There was an evening when my daughter helped me make this for a summer dinner party, and she discovered that she loved both strawberries and feta separately but had never imagined them together—watching her taste the combination for the first time and then ask for the recipe to make at her own apartment made me realize that food like this does more than fill your stomach; it creates little moments of discovery and connection that stick with people.
When to Serve This Dish
This pasta is at its best during warm months when strawberries are at their peak and you want something bright and cold rather than heavy. It works equally well as a light lunch with crusty bread and a simple salad on the side, or as a refreshing main course at a picnic, garden party, or casual dinner where you want something that feels special but doesn't require you to stand over a hot stove. I've also served it as part of a summer brunch spread, and it holds up beautifully even if it sits out for a bit.
Ways to Make It Your Own
While this recipe is lovely as written, there's room to play with it depending on what you have on hand or what you're craving. Some of my favorite variations came from experimenting on lazy summer weekends when I'd open the fridge and see what looked good. The beauty of this dish is that it's forgiving enough to handle small changes while maintaining its essential character.
- Add a handful of toasted walnuts or pecans for crunch and a subtle nuttiness that makes it feel more substantial.
- Swap goat cheese for the feta if you prefer something slightly creamier and less salty, though you'll lose some of that briny punch.
- Try whole-wheat or spelt pasta for a different texture and added fiber, though I'd use a slightly firmer pasta shape to avoid it getting too soft.
Pairing Suggestions
I've found that this salad pairs beautifully with crisp rosé wine—the slight sweetness and acidity complement the strawberries and feta without competing for attention. It also works wonderfully with sparkling water infused with fresh mint, or even a light apple cider if you're looking for something non-alcoholic. For a complete meal, serve it alongside grilled chicken or fresh burrata for those who want additional protein, though I'm perfectly happy eating it on its own with a good crusty bread for wiping up any dressing.
Save There's something deeply satisfying about a dish that feels elegant and surprising but comes together so easily that you can make it on a Tuesday night without any fuss. I hope this pasta becomes one of your summer favorites too.
Recipe Help & FAQs
- → What type of pasta works best?
Short pasta shapes like farfalle or fusilli hold the dressing well and provide great texture for this salad.
- → Can I use other cheeses instead of feta?
Yes, goat cheese can be a creamy alternative that complements the sweet strawberries nicely.
- → How long should the salad chill before serving?
Allow at least 30 minutes of chilling to let the flavors meld for the best taste experience.
- → Is it possible to make this salad ahead of time?
Yes, it can be prepared a few hours in advance and stored in the refrigerator to enhance flavor blending.
- → Can I add nuts for extra texture?
Adding toasted walnuts or pecans provides a pleasant crunch and pairs well with the creamy and fruity elements.