Sweet strawberries, feta, and arugula combine in a light pasta medley bursting with fresh spring flavors.
# What You 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 from half a 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)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente based on package instructions. Drain and rinse under cold water to cool.
02 - In a large salad bowl, whisk olive oil, balsamic vinegar, honey, lemon juice, salt, and freshly ground black pepper until well combined.
03 - Transfer cooled pasta to the bowl and toss with the dressing until evenly coated.
04 - Fold in arugula, strawberries, cucumber, and spring onions. Toss gently to mix.
05 - Scatter crumbled feta cheese and chopped basil over the salad. Toss lightly to distribute.
06 - Sprinkle with toasted pine nuts if desired. Serve immediately or chill for up to 1 hour before serving.
