Enjoy a light spring salad of pasta, strawberries, feta, and arugula—refreshing, vibrant, and easy to prepare.
# 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 0.5 small lemon
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - 2 tablespoons fresh basil, chopped
14 - 2 tablespoons toasted pine nuts, optional
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and rinse under cold water to cool.
02 - In a large salad bowl, whisk together olive oil, balsamic vinegar, honey, lemon juice, salt, and pepper until emulsified.
03 - Add cooked pasta to the dressing and toss thoroughly to coat.
04 - Fold in arugula, strawberries, cucumber, and spring onions. Gently toss to combine.
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 up to one hour before serving.
