Description
A refreshing and creamy pasta salad featuring strawberries, feta cheese, and a delicious poppy seed dressing.
Ingredients
Scale
- 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
- 1 pound (454g) uncooked pasta
- 3 cups (about 150g) chopped romaine lettuce
- 1–1.5 lbs. (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 pasta according to package directions until al dente. Drain and rinse under cool water, then set aside to cool.
- Make the dressing: In a medium bowl or liquid measuring cup, whisk together the Greek yogurt, vinegar, olive oil, honey, salt, mustard, and poppy seeds until smooth and combined.
- Assemble the salad: In a large bowl, combine the cooked pasta, romaine, strawberries, feta, avocado, and almonds. (And optional chickpeas and/or cooked chicken, shrimp, or salmon, if using.)
- Pour the dressing over top and stir gently until everything is evenly coated. Refrigerate for at least 30 minutes before serving.
- Cover tightly and store in the refrigerator for up to 2 days.
Notes
- For make-ahead instructions, prepare the salad and dressing separately and combine just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg