Sweet strawberries, tangy feta, and arugula blend in a quick, refreshing spring pasta that's easy and flavorful.
# 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 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)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente following package instructions. Drain and rinse under cold water to cool completely.
02 - In a large salad bowl, whisk together olive oil, balsamic vinegar, honey, lemon juice, salt, and freshly ground black pepper until emulsified.
03 - Add cooled pasta to the salad bowl and toss thoroughly with the dressing to coat.
04 - Fold in arugula, strawberries, cucumber, and spring onions. Gently toss to combine without crushing the strawberries.
05 - Add crumbled feta cheese and chopped basil to the salad and toss lightly to distribute evenly.
06 - Sprinkle toasted pine nuts over the top if desired. Serve immediately or chill for up to 1 hour before serving.
