Strawberry Pasta Salad with Feta

By At Home Cooking Adventure

Ingredients

9 oz (250g) pasta (, rotini, fusilli, or penne )
7 oz (200g) fresh strawberries (, cut into quarters)
3.5 oz (100g) crumbled Feta cheese
3.5 oz (100g) cucumber (, cut into slices)
3.5 oz (100g) cherry tomatoes (, cut in half )
1 oz (30g) red onion (, cut into slices)
1/2 cup (50g) toasted walnuts (, chopped)
1 cup (20g) baby spinach leaves
1 cup (20g) arugula leaves
Salt and pepper to taste
3 tbsp (45g) olive oil
2 tbsp (30g) balsamic vinegar
1 tbsp (20g) honey
1 tsp (5g) Dijon mustard

Prep Time20mins
Servings4

Instructions

Preheat a small skillet over medium-high heat. Add walnuts and toast stirring constantly.

Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Allow it to cool completely.

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard to make the dressing. Set aside.

Add cooled pasta in a large mixing bowl.

Add red onion, chopped walnuts, cherry tomatoes and cucumber.

Add quartered strawberries, crumbled feta cheese, baby spinach and arugula leaves.

Pour the dressing over the pasta salad and toss gently to coat everything evenly.

Season with salt and pepper to taste.

Serve immediately or refrigerate for 1-2 hours to allow the flavors to meld together before serving.