Strawberries, feta, arugula, and pasta blend for a vibrant Mediterranean lunch ready in minutes.
# 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 tbsp extra virgin olive oil
09 - 1.5 tbsp balsamic vinegar
10 - 1 tsp honey
11 - Juice of 0.5 small lemon
12 - Salt and freshly ground black pepper to taste
→ Garnish
13 - 2 tbsp fresh basil chopped
14 - 2 tbsp toasted pine nuts optional
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Cook the pasta until al dente, following package directions. Drain and rinse under cold water to cool completely.
02 - In a large salad bowl, vigorously whisk olive oil, balsamic vinegar, honey, lemon juice, salt, and pepper until well emulsified.
03 - Add the cooled pasta to the salad bowl and toss thoroughly with the dressing until all pieces are lightly coated.
04 - Fold in arugula, strawberries, diced cucumber, and sliced spring onions. Gently toss to combine without crushing the fruit.
05 - Scatter crumbled feta and chopped basil over the salad. Toss lightly to distribute evenly.
06 - Sprinkle toasted pine nuts on top if using. Serve promptly or chill for up to one hour before presenting.
