Vibrant pasta with strawberries, feta, arugula, and a zesty dressing. Perfect for light lunches or gatherings.
# 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)
# How-To Steps:
01 - Fill a large pot with salted water and bring to a boil. Add the pasta and cook until al dente, following package directions. Drain and rinse with cold water to cool.
02 - In a large salad bowl, whisk together olive oil, balsamic vinegar, honey, lemon juice, salt, and pepper until fully emulsified.
03 - Add the cooled pasta to the bowl and toss thoroughly with the dressing.
04 - Fold in arugula, strawberries, diced cucumber, and sliced spring onions until evenly distributed.
05 - Scatter crumbled feta and chopped basil over the salad. Gently toss to blend.
06 - Sprinkle toasted pine nuts, if desired, just before serving. Serve immediately or chill for up to 1 hour prior to presentation.
