Strawberry Feta Pasta Salad

There's something about summer that makes me crave things that taste like they shouldn't work together—and yet somehow do. A few years ago, I was standing in my kitchen on a particularly sticky July afternoon, strawberries from the farmers market practically vibrating with ripeness in a bowl, when I remembered watching Wimbledon with my grandmother. She'd hum along to the commentary and eat berries with cream, and I thought: what if I made that into dinner instead? The result was this cold pasta salad, a dish that feels equal parts picnic and luxury, and I've been making it ever since whenever I want something that tastes both summery and a little bit fancy.

I made this for a potluck last summer where everyone was supposed to bring something traditional, and I showed up with this pastel pink bowl of strawberries and feta mixed into pasta. There was a long pause, then someone tasted it and their whole face changed—the kind of moment where you realize that breaking the rules in the kitchen sometimes pays off. By the end of the evening, half the bowl was gone and I had three people asking for the recipe.

Ingredients

• Short pasta (farfalle or fusilli), 250 g: The shape matters here—bow ties and spirals actually hold onto that yogurt dressing instead of letting it slide off, and they nestle perfectly between the chunks of strawberry and cucumber.
• Fresh strawberries, 300 g hulled and quartered: Use the ripest, most fragrant ones you can find; they're doing the heavy lifting flavor-wise, so watery supermarket strawberries will disappoint.
• Feta cheese, 100 g crumbled: Don't skip this or swap it for something mild—the sharpness is what keeps this from tasting like dessert.
• Cucumber, 1 small diced: This adds that essential cool, crisp element that makes you want to eat it straight from the fridge on a hot day.
• Red onion, 1 small finely chopped: Raw red onion brings a gentle bite that wakes everything up; don't be afraid of it.
• Fresh mint and parsley, 2 tbsp each chopped: These aren't garnish—they're structural flavor, the herbs that make this taste like summer itself.
• Plain Greek yogurt, 120 g: This is your creamy base, much lighter than mayo-based dressings and it actually gets tangy when it sits.
• Honey or maple syrup, 2 tbsp: The sweetness balances the feta and lemon; taste as you go and adjust if your strawberries are already super sweet.
• Lemon juice, 1 tbsp: Freshly squeezed makes a noticeable difference; bottled will work but it tastes like it came from a bottle.
• Dijon mustard, 1 tsp: Just a touch, enough to add depth without announcing itself.

Instructions

Get the pasta going:

Bring a large pot of generously salted water to a rolling boil—it should taste like the sea. Drop in your pasta and cook exactly to the package instructions for al dente; I usually pull a piece out a minute early and taste it because I hate mushy pasta. Drain it into a strainer, rinse it under cold water while stirring gently with your fingers, then spread it on a cutting board or plate to cool completely, which takes about fifteen minutes.

Prepare your salad canvas:

While the pasta cools, hull and quarter your strawberries—cut them roughly the same size as your pasta pieces so they actually blend in. In a large bowl, scatter the strawberries, crumbled feta, diced cucumber, chopped red onion, mint, and parsley like you're creating a little garden.

Make your dressing:

In a small bowl, add the Greek yogurt, honey, lemon juice, Dijon mustard, and a generous grind of black pepper, then whisk it together with intention until it's completely smooth and pale. This dressing should taste slightly over-seasoned on its own—remember, it needs to flavor pasta, not just coat it.

Bring it all together:

Once the pasta has cooled completely, add it to your bowl of strawberries and herbs, then pour that creamy dressing over everything. Toss gently but thoroughly, using your hands if you have to, making sure the dressing coats every piece without mashing the strawberries—this should take about a minute of careful tossing.

Let it rest and chill:

Transfer to your serving bowl or container and refrigerate for at least thirty minutes, which gives the pasta time to absorb some of the dressing and the flavors to stop shouting at each other and start harmonizing. If you're eating it more than a couple hours later, give it another gentle toss before serving and taste for seasoning—sometimes it needs a tiny squeeze of fresh lemon.

Save

This is the dish I serve when I want people to leave my place smiling, when I want them to remember that not everything delicious has to be complicated or hot or require an hour of my time. It's become the pasta I make when friends visit in July, when someone asks what I've been cooking lately, or when I need to remind myself that sometimes the best meals taste like play.

When to Make This

This is peak-season eating, the kind of dish that only makes sense when strawberries are actually worth buying. I make it in June, July, and early August, sometimes in May if I'm feeling optimistic about early berries. It's the definition of a lunch dish, a picnic dish, a light supper when it's too warm to think about anything heavy, and it pairs beautifully with cold rosé wine or even just a glass of something sparkling.

How to Make It Your Own

This recipe is flexible in the way that only good summer food can be. If you want more texture and substance, toast some walnuts or pecans and scatter them on top just before serving. If you don't have feta or want something creamier, crumbled goat cheese works beautifully, or even soft fresh mozzarella torn into small pieces. For a bit more nutrition and heartiness, whole-wheat pasta adds nuttiness and fiber without changing the essential character of the dish.

Storage and Make-Ahead Tips

This is one of those rare salads that actually improves if you make it a few hours ahead—the pasta continues to absorb flavor and everything melds together into something more cohesive than the moment you mixed it. Keep it refrigerated in a covered container for up to two days, though I find it's best eaten the day you make it. If it dries out slightly before serving, whisk together a bit more yogurt with lemon juice and stir it through gently.

• Make the dressing up to a day ahead and keep it separate; combine everything else just before chilling.
• Toast your nuts (if using) in a dry pan just before serving so they stay crispy instead of getting soggy.
• Always taste and adjust seasoning right before serving—cold food tastes less seasoned than you think.

Save

This pasta reminds me that some of the best meals come from happy accidents and following your instincts instead of the rulebook. Make it when the strawberries look irresistible, and watch it disappear.

Recipe Help & Answers

→ What type of pasta works best?

Short, firm pasta shapes like farfalle or fusilli hold the dressing well and maintain a pleasant texture when chilled.

→ Can I make this salad ahead of time?

Yes, preparing it a few hours in advance allows the flavors to meld beautifully, especially when chilled thoroughly.

→ What can I substitute for feta cheese?

Goat cheese or a mild crumbly cheese can be used as alternatives to retain a creamy texture and tanginess.

→ How can I add extra crunch?

Toasted walnuts or pecans sprinkled on top provide a satisfying crunch and complement the salad’s flavors nicely.

→ Is this suitable for a vegetarian diet?

Yes, the ingredients are vegetarian-friendly, combining dairy, fresh produce, and pasta without meat products.