Strawberry Feta Pasta Salad

# Components:

→ Pasta

01 - 8.8 oz short pasta (farfalle or fusilli)

02 - Salt, for boiling water

→ Salad Base

03 - 10.6 oz fresh strawberries, hulled and quartered

04 - 3.5 oz feta cheese, crumbled

05 - 1 small cucumber, diced

06 - 1 small red onion, finely chopped

07 - 2 tbsp fresh mint, chopped

08 - 2 tbsp fresh parsley, chopped

→ Dressing

09 - 4.2 oz plain Greek yogurt

10 - 2 tbsp honey or maple syrup

11 - 1 tbsp lemon juice

12 - 1 tsp Dijon mustard

13 - Freshly ground black pepper, to taste

# Method:

01 - Bring a large pot of salted water to a boil. Cook the pasta following package directions until al dente. Drain and rinse under cold water, then set aside to cool completely.

02 - In a large bowl, mix together the strawberries, crumbled feta, diced cucumber, chopped red onion, mint, and parsley.

03 - In a separate small bowl, whisk the Greek yogurt, honey, lemon juice, Dijon mustard, and black pepper until smooth.

04 - Add the cooled pasta to the salad base. Pour the dressing over and toss gently to ensure even coating of all ingredients.

05 - Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled.

# Expert Advice:

01 -

It comes together in under 30 minutes and somehow feels fancy enough for guests.
The strawberry-feta combination is unexpectedly perfect—sweet, salty, creamy all at once.
It's the kind of cold pasta you can make ahead and it actually improves as it sits.

02 -

Don't skip rinsing the pasta under cold water or it'll keep cooking and turn mushy from its own heat.
The dressing will thicken slightly as it sits, so if you're making this ahead, thin it with a tablespoon of water before serving.

03 -