Save Last summer, I was standing in my kitchen on the warmest afternoon of the season, strawberries literally spilling across my counter because I'd bought far too many at the market. My neighbor had just mentioned how much she missed the berries and cream from her trip to Wimbledon, and I thought, why not make something cold and alive that combines what I love about summer with what she was craving? I grabbed feta from the fridge without really planning, tossed pasta into boiling water, and somehow this dish came together—a sweet and salty collision that felt both unexpected and inevitable.
I made this for a picnic with my sister and her kids one July evening, and watching the children's faces light up when they tasted the sweet-salty combination was one of those small moments that stuck with me. My sister laughed and said it tasted like summer itself had been blended into pasta, and honestly, she wasn't wrong. We ate it straight from the bowl, forks clinking, and nobody mentioned the heat once.
Ingredients
- Short pasta (farfalle or fusilli), 250 g: The little cups and spirals catch the dressing and strawberry juice, so you get flavor in every single bite—trust the shape.
- Fresh strawberries, 300 g: Hulled and quartered so they release their juice without falling apart; look for ones that smell intensely sweet, not like nothing.
- Feta cheese, 100 g crumbled: The brininess cuts through the sweetness and keeps everything from tasting like dessert; crumble it by hand right before serving so it doesn't get lost.
- Cucumber, 1 small, diced: This adds freshness and a bit of crunch that keeps the whole salad from feeling too soft.
- Red onion, 1 small, finely chopped: A sharp, peppery note that should be small enough that it surprises you rather than dominates.
- Fresh mint and parsley, 2 tbsp each: Mint brings coolness; parsley grounds it—don't skip either one.
- Plain Greek yogurt, 120 g: Creamier than regular yogurt and tangier; it's the backbone of the dressing and worth buying the good stuff for.
- Honey or maple syrup, 2 tbsp: This is your sweetness, so taste as you go and adjust if your strawberries are already very sweet.
- Lemon juice, 1 tbsp: Brightens everything and keeps the yogurt dressing from tasting heavy.
- Dijon mustard, 1 tsp: Just enough to give the dressing a subtle depth and help it cling to the pasta.
Instructions
- Cook the pasta until just tender:
- Bring a large pot of salted water to a rolling boil and add the pasta, stirring occasionally. You want it al dente—still with a tiny bit of resistance when you bite—because it'll keep soaking up dressing as it sits chilled. Drain it and rinse under cold water until it's cool enough to handle comfortably.
- Build your salad base:
- Combine the strawberries, feta, cucumber, red onion, mint, and parsley in a large bowl. Don't overthink it; just make sure everything is roughly evenly distributed so each forkful has a little of everything.
- Whisk the dressing:
- In a small bowl, combine the yogurt, honey, lemon juice, Dijon mustard, and black pepper. Whisk until it's smooth and pourable; if it feels too thick, add a splash of cold water to loosen it up slightly.
- Bring it all together:
- Add the cooled pasta to the salad base and pour the dressing over everything. Toss gently with a large spoon or your hands so you don't crush the strawberries—you want them to stay whole and juicy.
- Let it rest and chill:
- Cover the bowl and refrigerate for at least 30 minutes. This waiting time is when the magic happens; the pasta absorbs the dressing, the flavors mingle, and everything tastes more like itself.
Save There's something almost magical about sitting down with a bowl of this on a hot day, when the cold pasta and juicy strawberries feel like the most refreshing thing you've ever eaten. It's not fancy, but it tastes like care.
Why This Fusion Works
Polish cuisine and British traditions don't typically meet on a plate, but they share something important: they both know how to celebrate summer berries without overthinking it. The strawberry respects its own sweetness, the feta brings Eastern European saltiness, and the yogurt dressing feels light and Mediterranean. It's a quiet collision of flavors that feel like they were always supposed to find each other.
When to Make This
This is a dish for warm evenings when you don't want to turn on the stove, or for packed lunches that actually taste good by noon. It travels well in a container, holds up for a day or two in the fridge, and somehow tastes better the next day when the flavors have had time to settle. I've brought it to picnics, potlucks, and lazy Sunday lunches, and it's always the thing people ask for the recipe for.
Small Variations That Change Everything
The beauty of this dish is how forgiving it is—you can add toasted walnuts for crunch, swap goat cheese for feta if you want something slightly more tangy, or use whole-wheat pasta if you're looking for more substance. One friend adds a handful of candied pecans, another swaps the yogurt for a light vinaigrette on certain days. The core stays the same; everything else bends to what you're craving.
- Toasted walnuts or pecans add a satisfying crunch that keeps the texture interesting.
- Goat cheese gives you a sharper tang if feta feels too salty for your taste.
- A splash of balsamic vinegar in the dressing brings a subtle depth that rounds out the sweetness.
Save This pasta salad taught me that the best recipes aren't the complicated ones—they're the ones that taste like someone understood exactly what you needed on that particular day. Make this when strawberries are at their peak, and you'll understand why.
Cooking Questions
- → What type of pasta works best for this dish?
Short pasta like farfalle or fusilli holds the dressing and ingredients well while providing a satisfying texture.
- → Can I substitute feta cheese?
Yes, goat cheese is a good alternative that adds a creamy tang without overpowering the fresh flavors.
- → How should I prepare the dressing?
Whisk together Greek yogurt, honey, lemon juice, Dijon mustard, and black pepper until smooth to create a creamy, balanced dressing.
- → Is it necessary to chill before serving?
Chilling for at least 30 minutes lets the flavors meld nicely and ensures the salad is refreshingly cool.
- → What extras can add crunch or texture?
Toasted walnuts or pecans provide an excellent crunch and complement the sweet and tangy elements.
- → Can I make this dish suitable for gluten-free diets?
Use gluten-free pasta varieties to accommodate gluten-free dietary needs without compromising flavor.