Strawberry Balsamic Pasta Salad

Strawberry season is my favorite time of year, when u-pick farms and farmers markets are teeming with bright red berries, and we’re all dreaming of fruit pies and whipped cream–topped shortcakes. But strawberries are incredibly versatile. This strawberry balsamic pasta salad from Taste of Home reader Kristyne McDougle Walter of Lorain, Ohio, takes a left turn from the strawberry patch and heads right into salad territory.

Say “pasta salad,” and you might imagine macaroni noodles dressed with a creamy, mayo-based dressing. But this one starts with twisty fusilli noodles and blends them with a sweet-and-savory combo of ripe strawberries, tangy feta and a honey-balsamic dressing. It’s perfect for summer potlucks (especially since it doesn’t contain mayo), and it makes a great side dish for backyard cookouts too.

Ingredients for Strawberry Balsamic Pasta Salad

• Fusilli: Fusilli pasta’s corkscrew shape is exceptional at trapping dressings. The recipe starts with a full pound of dry pasta and yields an ample 12 servings, making it great for dinner parties.
• Honey: The honey in the dressing adds sweetness and emulsifies the oil and vinegar. Any mild type of honey, such as clover or wildflower, will work well.
• Olive oil: Because several of the dressing ingredients are sweet, the grassy, peppery notes of extra virgin olive oil provide a nice counterpoint. But you don’t need to use the fanciest brand on the shelf.
• Balsamic vinegar: If you can find a balsamic vinegar that lists “grape must” as an ingredient, you know you’re onto something really good—that’s the only ingredient in traditional balsamic. The next best thing would be a bottle that includes grape must and wine vinegar.
• Strawberries: For the finest flavor, use fresh, local, in-season berries. If you can pick your own at a local farm, even better; the fruit will be sweeter and more aromatic than your typical grocery store berries. That said, any variety you can find works in this salad.
• Cucumbers: If you can find them, thin-skinned English cucumbers (aka European cucumbers) would be great in this recipe. They’re long and have fewer seeds than other types. If not, any cucumber will do—though you may want to peel thicker-skinned garden cucumbers.
• Mint: Fresh, aromatic mint adds a cooling note that lifts all the flavors in the salad. If peppermint is too intense for you, try spearmint or another variation like apple mint.
• Basil: Basil pairs wonderfully with every ingredient in this recipe. For an elegant look, roll the leaves cigar-style, then cut them across the rolls to make thin slices.
• Feta: Feta is salty and tangy, and a wonderful foil to the sweet flavors. If you can, buy a block of feta and crumble it yourself, as it will likely be more creamy than crumbled feta.

Directions

Step 1: Make the noodles

Cook the pasta according to the package directions. Strain it, then rinse it with cold water.

Step 2: Make the dressing

Add the honey, hot water, oil, vinegar, salt and pepper to a jar with a tight-fitting lid, and shake them well.

Step 3: Make the pasta salad

In a large bowl, combine the pasta, strawberries, cucumbers, mint and basil. Drizzle them with the dressing and toss to coat them. Sprinkle the salad with crumbled feta.

Editor’s Tip: If you’re making this ahead of time, crumble the feta, but don’t add it to the salad until you’re ready to serve it.

Strawberry Balsamic Pasta Salad Variations

• Try a different fruit: If it’s not berry season, other juicy fruits with good acidity would be a great alternative to the strawberries—especially nectarines or peaches.
• Swap the cheese: Not a feta fan? A mild, creamy goat cheese would work beautifully in this recipe. Fresh mozzarella cheese would also be a lovely choice, especially the cute little mozzarella pearls that can sometimes be found in the deli section of the grocery store.
• Add protein: Add roasted chicken, shrimp or chickpeas to make this dish a full meal.
• Heat it up: But not temperature-wise! Whip up a quick hot honey recipe and use that in place of the regular honey in the dressing, or add some chili flakes to the mix.

How to Store Strawberry Balsamic Pasta Salad

Store leftover pasta salad in an airtight container in the fridge. The noodles and strawberry pieces will swell and soften over time as they absorb the dressing, so it’s best to finish the salad within a day or two, even though it’ll be safe to eat for up to four days. If the salad feels dry, you can add a bit more olive oil or a splash of balsamic to freshen it up.

Strawberry Balsamic Pasta Salad Tips

Do you need to hull strawberries for this pasta salad?

Yes, you’ll want to remove the stems and hulls so that you can easily chop up the berries for the salad. The hull (that white bit just under the leaves) is harder and less flavorful than the rest of the berry, so it’s not as delightful to eat. Luckily, there are a few simple ways to hull a strawberry.

What other pasta shapes can you use for this salad?

Fusilli’s spiral shape is great for catching dressing, but plenty of other pasta shapes will do in a pinch. Think rotini, farfalle and penne. Avoid long, skinny pastas such as spaghetti and linguine, as they don’t mix as well with chunky ingredients.

What can you serve with strawberry balsamic pasta salad?

This strawberry balsamic pasta salad is perfect for a barbecue, and it pairs well with pretty much any grilled meat, whether it’s marinated grilled chicken, shrimp kebabs or a juicy burger. The sweet, fresh flavors of berries and herbs complement the smokiness from cooking over fire. It’s also great with sandwiches or wraps as part of a picnic spread.