Save There's something magical about strawberries in summer that makes you want to throw them into everything, even pasta. A friend brought a massive container of them to a garden lunch I was hosting, and I was scrambling for ideas when I spotted some creamy yogurt in the fridge and leftover feta. What started as improvisation that afternoon became something I've made every June since—a salad that tastes like sunny picnics and actually tastes better than it sounds.
I served this at a picnic by the lake last summer and watched people's faces when they took that first bite—the skepticism melting into genuine surprise. Someone asked if I'd ordered it from somewhere fancy, which made my day in the most satisfying way.
Ingredients
- 250 g short pasta (farfalle or fusilli): The shape matters here because it catches the dressing and holds onto the strawberry pieces instead of letting them sink to the bottom.
- Salt, for boiling water: Don't skip seasoning the pasta water—it's your only chance to flavor the pasta itself.
- 300 g fresh strawberries, hulled and quartered: Pick berries that smell sweet even off the vine; that aroma tells you everything about flavor.
- 100 g feta cheese, crumbled: Crumble it by hand rather than using pre-crumbled if you can—the texture stays better and bigger pieces don't disappear into the dressing.
- 1 small cucumber, diced: Leave the skin on for color and the slight bitterness that balances the sweetness.
- 1 small red onion, finely chopped: A few minutes in cold water takes away some of the bite if you're sensitive, but I usually skip that step.
- 2 tbsp fresh mint, chopped: Add this just before serving or it'll bruise and turn dark—fresh herbs deserve respect.
- 2 tbsp fresh parsley, chopped: It adds subtle flavor and keeps the color palette looking intentional.
- 120 g plain Greek yogurt: The tanginess is what makes this dressing work; flavored yogurt will throw everything off.
- 2 tbsp honey or maple syrup: Honey dissolves into the yogurt more smoothly, but use what you have.
- 1 tbsp lemon juice: Fresh is essential—bottled tastes thin and chemical here.
- 1 tsp Dijon mustard: It adds a subtle sharpness that you won't identify as mustard but will make people ask what the secret ingredient is.
- Freshly ground black pepper, to taste: The freshly ground part actually matters; pre-ground pepper tastes dusty against these bright flavors.
Instructions
- Cook the pasta properly:
- Bring a large pot of salted water to a rolling boil—you want it loud and vigorous. Add your pasta and stir immediately so nothing sticks to the bottom. Cook until al dente, which means it should still have a tiny bit of resistance when you bite it. Drain it, then rinse under cold running water while stirring gently with your hands so each piece cools separately.
- Build the salad base:
- In a large bowl, combine the strawberries, feta, cucumber, red onion, mint, and parsley. Gently toss so everything is distributed but not mashed. You want to see all the colors.
- Make the dressing:
- In a smaller bowl, whisk the Greek yogurt with honey, lemon juice, Dijon mustard, and black pepper until it's smooth and pourable. Taste it as you go—you might want a pinch more honey or lemon depending on your yogurt's tanginess.
- Bring it all together:
- Add the cooled pasta to the salad base and pour the dressing over everything. Toss gently but thoroughly so every pasta piece gets coated without crushing the strawberries. The whole thing should look creamy and cohesive.
- Let it rest:
- Chill for at least 30 minutes before serving. This isn't just for temperature—it gives the pasta time to absorb the dressing and the flavors actually deepen and become more cohesive. Longer is better here, up to a few hours.
Save What I love most about this recipe is how it proves that a salad doesn't have to be sad or heavy—it can actually be something you crave. There's an honesty to it, the way the sweetness of strawberries and honey meet the salt of feta and the tartness of yogurt.
Why This Combination Works
Strawberries and feta seem like they shouldn't work together until you realize that sweet and salty has been a classic pairing for centuries. The creamy yogurt dressing mellows any harshness while the lemon juice keeps everything bright and prevents it from feeling too heavy. This isn't random—it's actually a fusion of Polish summer eating (where fresh berries and dairy are everyday staples) mixed with the British tradition of strawberries and cream, creating something entirely its own.
Best Times to Serve This
This is the dish I reach for when strawberries are at their peak and I want something that feels like a meal rather than a side. It's perfect for warm days, outdoor gatherings, and those moments when you want something that tastes fresh and intentional without heating up the kitchen. It also travels beautifully in a container, so pack it for picnics or lunches knowing it'll taste even better by the time you eat it.
Simple Variations to Try
Once you understand how this works, you can adjust it based on what's in your kitchen or what you're in the mood for. The beauty is in the balance, not the specific ingredients.
- Add a handful of toasted walnuts or pecans for crunch and earthiness.
- Swap goat cheese for feta if you prefer something creamier and less salty.
- Use whole-wheat pasta for a nuttier flavor and extra fiber.
Save This pasta salad has become my answer to the question of what to bring to someone's house in summer, and it's never let me down. It's uncomplicated, tastes thoughtful, and honestly, it tastes like generosity.