A fresh blend of strawberries, feta, arugula, and pasta makes a colorful, flavor-packed addition to your table.
# Ingredient List:
→ 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 1/2 tablespoons balsamic vinegar
10 - 1 teaspoon honey
11 - Juice of 1/2 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 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool.
02 - In a large salad bowl, whisk together extra virgin olive oil, balsamic vinegar, honey, lemon juice, salt, and black pepper until emulsified.
03 - Add the cooled pasta to the bowl with the dressing and toss to coat thoroughly.
04 - Fold in arugula, strawberries, diced cucumber, and sliced spring onions. Toss gently to combine.
05 - Add crumbled feta cheese and chopped basil. Toss lightly to distribute.
06 - Just before serving, sprinkle with toasted pine nuts if desired. Serve immediately or chill up to 1 hour before serving.
