Pasta with sweet strawberries, arugula, and feta, all tossed in citrusy balsamic dressing for a light, vibrant meal.
# 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, to taste
13 - Freshly ground black pepper, to taste
→ Garnish
14 - 2 tablespoons fresh basil, chopped
15 - 2 tablespoons toasted pine nuts (optional)
# Steps:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and rinse briefly under cold water to cool.
02 - In a large salad bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, lemon juice, salt, and black pepper until well combined.
03 - Add the cooked and drained pasta to the bowl with the dressing. Toss thoroughly to coat each piece of pasta.
04 - Gently fold in the arugula, quartered strawberries, diced cucumber, and sliced spring onions. Toss carefully to ensure even distribution.
05 - Add the crumbled feta cheese and chopped basil to the salad. Toss lightly to distribute throughout the mixture.
06 - Sprinkle toasted pine nuts over the salad if using. Serve immediately or chill for up to 1 hour before serving.
