Name: Strawberry Pasta Salad with Feta
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 9 oz (250g) pasta (rotini, fusilli, or penne); 7 oz (200g) fresh strawberries, quartered; 3.5 oz (100g) crumbled feta cheese; 3.5 oz (100g) cucumber, sliced; 3.5 oz (100g) cherry tomatoes, halved; 1 oz (30g) red onion, thinly sliced; 1/2 cup (50g) toasted walnuts, chopped; 1 cup (20g) baby spinach; 1 cup (20g) arugula; Salt and pepper to taste; For the dressing:; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon honey; 1 teaspoon Dijon mustard

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This Strawberry Pasta Salad with Feta is one of my favorite dishes to make when I want something light, colorful, and full of fresh flavor. It’s the perfect blend of sweet and savory, with juicy strawberries, tangy feta, crisp vegetables, and a balsamic-honey dressing that ties it all together. Whether I’m serving it as a main or a side, it’s always a hit—especially during spring and summer gatherings.

Why You’ll Love This Recipe

I love how refreshing and versatile this salad is. It looks gorgeous on the table, comes together in about 20 minutes, and doesn’t require any complicated prep. The combination of fruit, vegetables, and pasta is unexpectedly delightful, and the feta adds just the right amount of creaminess. It’s the kind of dish I can bring to a potluck or make ahead for a quick lunch, and it always impresses. Strawberry Pasta Salad with Feta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

9 oz (250g) pasta (rotini, fusilli, or penne)
7 oz (200g) fresh strawberries, quartered
3.5 oz (100g) crumbled feta cheese
3.5 oz (100g) cucumber, sliced
3.5 oz (100g) cherry tomatoes, halved
1 oz (30g) red onion, thinly sliced
1/2 cup (50g) toasted walnuts, chopped
1 cup (20g) baby spinach leaves
1 cup (20g) arugula leaves
Salt and pepper to taste

For the dressing:

3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard

Directions

Toast the Walnuts:
I preheat a skillet over medium heat and toast the walnuts, stirring constantly for a few minutes until fragrant. Then I set them aside to cool.
Cook the Pasta:
I cook the pasta according to the package instructions until al dente, then drain and rinse it under cold water to stop the cooking process. I let it cool completely before combining with the other ingredients.
Make the Dressing:
In a small bowl, I whisk together olive oil, balsamic vinegar, honey, and Dijon mustard until smooth. I set it aside while I assemble the salad.
Assemble the Salad:
In a large mixing bowl, I add the cooled pasta, toasted walnuts, red onion, cucumber, cherry tomatoes, strawberries, feta, spinach, and arugula.
Dress and Toss:
I pour the dressing over the salad and toss everything gently to combine. Then I season with salt and pepper to taste and serve.

Servings and timing

This recipe serves 4.
Prep time: 20 minutes
Cook time: 0 minutes (excluding pasta)
Total time: 20 minutes

Variations

Sometimes I swap the walnuts for pecans or sliced almonds, depending on what I have. I’ve also added grilled chicken or chickpeas to make it more filling. For a slightly sweeter twist, I use a raspberry vinaigrette instead of the balsamic-honey dressing. It’s also easy to make dairy-free by leaving out the feta or using a plant-based alternative.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors actually improve after sitting for a few hours. I don’t recommend reheating—it’s best served cold or at room temperature.

FAQs

Can I make this ahead of time?

Yes, I often make it a few hours in advance. I just keep the dressing separate and toss it in right before serving.

What kind of pasta works best?

I like using short pasta with twists like rotini or fusilli. They hold the dressing well and mix nicely with the other ingredients.

Can I use frozen strawberries?

I don’t recommend it. Fresh strawberries have the best texture and flavor for this salad.

Is there a substitute for feta?

Yes, I’ve used goat cheese, mozzarella pearls, or a dairy-free feta-style cheese. All work well with the other flavors.

Can I skip the nuts?

Absolutely. The walnuts add crunch, but I’ve made this without them for a nut-free version and it’s still delicious.

Conclusion

This Strawberry Pasta Salad with Feta is a light, refreshing dish that’s perfect for warm-weather meals. I love how the sweetness of the strawberries complements the tangy feta and crisp veggies, all wrapped in a simple balsamic-honey dressing. It’s quick to make, beautiful to serve, and always leaves everyone wanting another scoop.