Description
This Strawberry Avocado Pasta Salad is a refreshing and vibrant dish combining al dente penne pasta with fresh baby arugula, juicy strawberries, creamy avocado, and tangy feta cheese. Tossed in a zesty lemon-poppy seed yogurt dressing and fresh basil, it’s perfect served warm or chilled for a light lunch or side dish.
Ingredients
Scale
Pasta and Greens
- 16 ounces uncooked penne rigate pasta
- 1 tablespoon salt (for pasta water)
- 2 cups baby arugula
- Salt and pepper to taste
Fresh Produce & Cheese
- 1 lb. strawberries, hulled and sliced
- 2 avocados, cubed
- 1 cup feta cheese, crumbled
- 1/2 cup chopped fresh basil
Dressing
- 1 tablespoon lemon juice
- 1/2 cup poppy seed dressing
- 1/2 cup Greek yogurt
Instructions
- Cook the Pasta: Cook the penne rigate pasta in a large pot of boiling water seasoned with 1 tablespoon of salt, following the package instructions until al dente, approximately 8-10 minutes.
- Drain and Combine with Arugula: Drain the pasta and immediately return it to the pot or transfer it to a large bowl. While still hot, stir in the baby arugula to allow it to gently wilt, then season with salt and pepper to taste.
- Add Fresh Ingredients: Fold in the hulled and sliced strawberries, cubed avocados, and crumbled feta cheese evenly through the pasta mixture.
- Make the Dressing: In a separate small bowl, whisk together the lemon juice, poppy seed dressing, and Greek yogurt until the dressing is smooth and well combined.
- Toss with Dressing: Pour the dressing over the warm pasta salad and stir gently to thoroughly coat all the ingredients in the dressing.
- Serve: This salad can be served immediately warm or chilled in the refrigerator and served cold. For extra brightness, add a splash more lemon juice before serving if desired.
- Enjoy: Serve as a light lunch, side dish, or picnic salad and enjoy the vibrant flavors and creamy textures.
Notes
- Use ripe but firm avocados to avoid mushy texture in salad.
- If not serving immediately, keep the salad chilled and add avocado just before serving to maintain freshness.
- The salad can be made vegan by substituting feta cheese with a plant-based alternative and using a vegan yogurt.
- Feel free to substitute baby spinach for arugula if preferred.
- For added crunch, consider sprinkling toasted nuts or seeds just before serving.
