Save I discovered this pasta on a sticky July afternoon when my neighbor showed up with a basket of strawberries from her garden, still warm from the sun. I had some feta in the fridge and Greek yogurt I'd bought for breakfast, and something clicked—what if summer's sweetness could play nicely with tangy cheese? Twenty minutes later, I had a bowl of cold pasta that tasted like both a fancy dinner and pure comfort, the kind of dish that makes you wonder why you don't make it all the time.
The first time I served this to friends was at a backyard gathering, and I remember watching a skeptical face turn curious the moment they took a bite. Someone said it tasted like summer had a flavor, and I realized that's exactly what I'd been chasing in that kitchen on that hot day.
Ingredients
- Short pasta (farfalle or fusilli), 250 g: The shapes trap the creamy dressing and bits of strawberry beautifully; bow ties especially catch the honey-yogurt sauce in all their little folds.
- Fresh strawberries, 300 g: Hulled and quartered, they release their juice into the dressing and stay just firm enough to not dissolve into mush.
- Feta cheese, 100 g crumbled: The tang is essential—it's what keeps this from being just sweet fruit salad, giving everything a sophisticated edge.
- Cucumber, 1 small, diced: This adds a quiet coolness and crunch that makes the whole thing feel refreshing rather than heavy.
- Red onion, 1 small, finely chopped: A little sharpness that wakes up your palate between bites of sweet berry.
- Fresh mint, 2 tbsp chopped: Don't skip this; it whispers herbaceous brightness throughout.
- Fresh parsley, 2 tbsp chopped: It softens the punch of red onion and adds a green freshness.
- Plain Greek yogurt, 120 g: This is your creamy base—thicker and tangier than regular yogurt, it holds the dressing together without needing heavy cream.
- Honey or maple syrup, 2 tbsp: The sweetness that balances the feta and lemon; don't stint on this.
- Lemon juice, 1 tbsp: Fresh squeezed makes all the difference, cutting through richness with brightness.
- Dijon mustard, 1 tsp: A small amount that you barely taste but absolutely notice if it's missing, adding complexity to the dressing.
- Freshly ground black pepper: Season to your taste, letting it peek through the sweetness.
Instructions
- Cook the pasta until just right:
- Bring a large pot of salted water to a rolling boil—the water should taste like the sea. Add your pasta and cook to al dente, which means it still has a tiny bit of resistance when you bite it, not soft all the way through. Drain it, rinse under cold running water until it's completely cooled, and set it aside; warm pasta will melt the feta and throw off the balance of the whole dish.
- Build your salad base:
- In a large bowl, toss together the strawberries, crumbled feta, diced cucumber, red onion, mint, and parsley. Don't over-mix; you want these ingredients to stay distinct, not become a blended mess.
- Whisk the dressing until silky:
- In a small bowl, combine the Greek yogurt, honey, lemon juice, and Dijon mustard, whisking until the mixture is smooth and pale. Taste a tiny dab on your finger and adjust the honey or lemon to your preference—it should feel balanced between sweet and tangy.
- Bring it all together:
- Add the cooled pasta to your salad base, then drizzle the dressing over everything. Toss gently but thoroughly, using your hands or two spoons to turn the salad so the creamy dressing coats every piece of pasta and every strawberry. Be gentle so you don't crush the berries.
- Let it chill and meld:
- Transfer to the fridge for at least 30 minutes; this is when magic happens, when the flavors really get to know each other. Serve it cold, straight from the fridge.
Save There's something special about pulling this salad out of the fridge on a warm evening, the colors still vibrant, everything cold and creamy and unexpected. It became the dish I reach for when I want to show someone I care but don't want to spend my evening hovering over a stove.
Why Cold Pasta Salad Is Genius
Cold pasta dishes are the unsung heroes of summer cooking because they improve with time instead of getting worse. Make this salad in the morning and it'll be even better by dinner, the pasta absorbing the yogurt dressing and the strawberries releasing their juice into every corner of the bowl. It's a rare recipe that doesn't demand immediate serving, which means you can actually relax while your guests arrive.
The Sweet and Savory Balance
The real trick of this dish is that no single flavor overwhelms; strawberries could easily turn it into dessert, and feta could make it too briny, but together with the creamy yogurt dressing and fresh herbs, they create something that feels more sophisticated than the sum of its parts. The Dijon mustard is your secret weapon here—just a teaspoon, but it adds a whisper of depth that ties everything together and keeps the sweetness honest.
Ideas for Customizing Your Bowl
This is one of those recipes that welcomes tinkering without falling apart. Swap in goat cheese if feta feels too strong, or add a handful of toasted walnuts for crunch and earthiness. Whole-wheat pasta ups the fiber and adds a subtle nuttiness that pairs beautifully with the strawberries, and if you're serving this at a picnic where people have different diets, keeping the dressing separate until just before serving makes it easy for someone to take a portion without it.
- Toasted nuts like walnuts or pecans add welcome crunch and a hint of richness.
- A splash of balsamic vinegar in the dressing deepens the flavor if you want it slightly less sweet.
- Fresh basil instead of parsley gives it an entirely different but equally delicious personality.
Save This pasta salad has become my summer answer to almost every question—what should I bring, what should I make for dinner, how do I use these berries. It's proof that sometimes the best recipes are the ones where ingredients you already have around the kitchen decide to surprise you.
Recipe Guide
- → What pasta works best for this salad?
Short pasta shapes like farfalle or fusilli hold the dressing well and add pleasant texture.
- → Can this dish be prepared ahead of time?
Yes, chilling the salad for at least 30 minutes allows flavors to meld perfectly.
- → What can I substitute for feta cheese?
Goat cheese provides a similar tangy creaminess if feta is unavailable or you want a different flavor.
- → How do honey and lemon enhance the dressing?
Honey adds subtle sweetness while lemon juice brings brightness, balancing the creamy yogurt base.
- → Are there optional add-ins to vary the texture?
Adding toasted walnuts or pecans introduces a satisfying crunch and nutty flavor.