Creamy Strawberry Feta Pasta Salad Recipe
A refreshing and creamy Strawberry Feta Pasta Salad featuring tender pasta, crisp romaine, fresh strawberries, creamy avocado, and tangy feta cheese, all tossed in a luscious Greek yogurt and honey poppy seed dressing. Perfect for a light lunch or a make-ahead side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dressing
- 2/3 cup (160g) plain Greek yogurt
- 1/4 cup (60g/ml) apple cider vinegar
- 1/4 cup (56g/60ml) extra-virgin olive oil
- 1/4 cup (85g) honey
- 1/2 teaspoon salt
- 1 teaspoon Dijon mustard (or 1/2 teaspoon ground dry mustard)
- 1 Tablespoon poppy seeds
Salad
- 1 pound (454g) uncooked pasta (such as rotini or penne)
- 3 cups (about 150g) chopped romaine lettuce
- 1–1.5 pounds (454–681g) fresh strawberries, sliced
- 3/4 cup (113g) crumbled feta cheese
- 2 avocados, diced
- 3/4 cup (85g) sliced almonds
- Optional add-ins: chickpeas, grilled chicken, cooked shrimp, or cooked salmon
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain the pasta and rinse under cool running water to stop the cooking process and cool it down. Set aside to drain completely.
- Prepare the dressing: In a medium bowl or liquid measuring cup, whisk together the Greek yogurt, apple cider vinegar, extra-virgin olive oil, honey, salt, Dijon mustard, and poppy seeds until smooth and fully combined. This creamy and tangy dressing will coat the salad ingredients beautifully.
- Assemble the salad: In a large bowl, combine the cooled pasta, chopped romaine lettuce, sliced strawberries, crumbled feta cheese, diced avocados, and sliced almonds. If desired, add optional protein such as chickpeas, grilled chicken, cooked shrimp, or cooked salmon for extra heartiness.
- Toss with dressing: Pour the prepared dressing over the salad and gently stir until everything is evenly coated, taking care not to mash the avocado.
- Chill before serving: Cover the salad tightly and refrigerate for at least 30 minutes to allow the flavors to meld. The salad can be made ahead and stored in the refrigerator for up to 2 days. Give it a gentle stir before serving for best texture and flavor.
Notes
- For a dairy-free version, substitute the Greek yogurt with a vegan yogurt alternative and omit feta or use a plant-based cheese.
- To save time, use pre-cooked rotisserie chicken as an add-in for protein.
- The salad is best eaten within 2 days to maintain freshness, especially because of the avocado.
- For a crunchier texture, add the sliced almonds just before serving if preparing ahead.
Keywords: Strawberry Feta Pasta Salad, creamy pasta salad, summer salad, Greek yogurt dressing, poppy seed dressing, healthy pasta salad, vegetarian pasta salad
