Sweet strawberries, feta, and arugula combine with pasta for a refreshing spring meal bursting with flavor.
# What You Need:
→ Pasta
01 - 9 ounces short pasta, such as fusilli or farfalle
02 - Salt, for boiling water
→ Vegetables & Greens
03 - 3.5 ounces fresh arugula
04 - 9 ounces strawberries, hulled and quartered
05 - 1 small cucumber, diced
06 - 2 spring onions, thinly sliced
→ Cheese
07 - 3.5 ounces feta cheese, crumbled
→ Dressing
08 - 3 tablespoons extra virgin olive oil
09 - 1 and 1/2 tablespoons balsamic vinegar
10 - 1 teaspoon honey
11 - Juice of half a 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)
# Steps:
01 - Fill a large pot with water, season generously with salt, and bring to a boil. Add the pasta and cook until al dente according to the package directions. Drain using a colander and rinse under cold water to cool completely.
02 - In a large salad bowl, whisk together the olive oil, balsamic vinegar, honey, freshly squeezed lemon juice, and season with salt and black pepper until emulsified.
03 - Add the cooled pasta to the bowl with the dressing and toss to coat evenly.
04 - Gently fold in arugula, sliced strawberries, diced cucumber, and spring onions. Toss carefully to integrate the ingredients without bruising.
05 - Scatter the crumbled feta and chopped basil over the salad, and toss lightly to distribute throughout.
06 - Sprinkle toasted pine nuts on top if desired. Serve immediately, or refrigerate the salad for up to 1 hour before serving for a chilled option.
