Sweet strawberries, feta, and arugula tossed with pasta and a fresh vinaigrette for a lively spring meal.
# What You’ll Need:
→ 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 - 1.5 tbsp balsamic vinegar
10 - 1 tsp honey
11 - Juice of 1/2 small lemon
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - 2 tbsp fresh basil, chopped
14 - 2 tbsp toasted pine nuts (optional)
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain and rinse under cold water to cool.
02 - In a large salad bowl, whisk together olive oil, balsamic vinegar, honey, lemon juice, salt, and freshly ground black pepper until well combined.
03 - Add the cooled pasta to the salad bowl and toss thoroughly with the prepared dressing.
04 - Fold in arugula, strawberries, diced cucumber, and sliced spring onions. Gently toss to combine evenly.
05 - Add crumbled feta cheese and chopped basil. Toss gently to distribute the ingredients.
06 - Sprinkle toasted pine nuts over the pasta salad if desired. Serve immediately or chill for up to 1 hour before serving.
