Vibrant salad with pasta, strawberries, feta, arugula. Light, fresh, and perfect for seasonal gatherings.
# What You'll 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 tablespoons extra virgin olive oil
09 - 1.5 tablespoons balsamic vinegar
10 - 1 teaspoon honey
11 - Juice of half a small lemon
12 - Salt to taste
13 - Freshly ground black pepper to taste
→ Garnish
14 - 2 tablespoons fresh basil, chopped
15 - 2 tablespoons toasted pine nuts (optional)
# Directions:
01 - Bring a large pot of salted water to a boil and cook the short pasta until al dente according to package directions. Drain and rinse thoroughly with cold water to stop the cooking.
02 - In a large salad bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, lemon juice, salt, and freshly ground black pepper until well combined.
03 - Add the cooled pasta to the bowl and gently toss with the prepared dressing, ensuring the pasta is evenly coated.
04 - Fold in arugula, strawberries, diced cucumber, and sliced spring onions. Toss carefully to avoid bruising the strawberries and greens.
05 - Introduce crumbled feta cheese and chopped basil, tossing lightly to distribute throughout the salad.
06 - Sprinkle toasted pine nuts over the top if desired. Serve immediately or refrigerate for up to one hour before serving for a chilled presentation.
