Enjoy sweet strawberries, fresh arugula, and creamy feta tossed with pasta for a vibrant spring salad.
# What You Need:
→ Pasta
01 - 9 oz short pasta, such as fusilli or farfalle
02 - Salt, for pasta water
→ Vegetables and 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 0.5 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)
# Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente following package directions. Drain and rinse with cold water to cool completely.
02 - In a large salad bowl, whisk together olive oil, balsamic vinegar, honey, lemon juice, salt, and pepper until well combined.
03 - Add cooled pasta to the bowl with dressing. Toss thoroughly so pasta is evenly coated.
04 - Gently fold in arugula, strawberries, cucumber, and spring onions, mixing carefully to preserve the shape of the strawberries.
05 - Scatter crumbled feta and chopped basil over the salad. Toss lightly to distribute without breaking up the feta.
06 - Sprinkle toasted pine nuts over the top if using. Serve immediately or refrigerate for up to one hour before serving.
