Strawberry Avocado Pasta Salad Recipe
Make Strawberry Avocado Pasta Salad Recipe for a bright, fruity side—toss warm penne with strawberries, avocado, feta, and poppy seed dressing.
Ingredients
- 16 ounces uncooked penne rigate pasta
- 1 tablespoon salt
- 2 cups baby arugula
- salt and pepper to taste
- 1 lb. strawberries (hulled and sliced)
- 2 avocados (cubed)
- 1 cup feta cheese (crumbled)
- 1/2 cup chopped fresh basil
- 1 tablespoon lemon juice
- 1/2 cup poppy seed dressing
- 1/2 cup greek yogurt
Instructions
Step 1: Boil the pasta
Bring a large pot of water to a rolling boil, salt it generously with the tablespoon of salt, and cook the penne rigate just until al dente according to the package. Drain the pasta and return it to a large bowl while still warm so it will accept the dressing and greens, then set it aside briefly while you prepare the rest.
Step 2: Wilt the arugula and season
While the pasta is still hot, stir in the baby arugula so the residual heat wilts the leaves slightly, softening their peppery bite and folding them into the warm pasta. Taste and adjust with salt and freshly cracked black pepper so the foundation is balanced and bright; the warm starch should glisten but not be saucy.
Step 3: Assemble and dress the salad
Toss the sliced strawberries, cubed avocado, crumbled feta, and chopped basil into the warm pasta and wilted arugula, letting the fruit and creamy avocado nestle between the penne. In a small bowl whisk together the lemon juice, poppy seed dressing, and Greek yogurt until silky and emulsified, then pour the dressing over the still-warm pasta mixture and stir gently but thoroughly so each piece of penne is coated and the strawberries and avocado keep their shape.
Step 4: Serve and brighten
Transfer to a serving bowl or leave in the mixing bowl and serve warm or allow to chill briefly for a cool version; if the flavors need a final lift, brighten with a squeeze of extra lemon juice just before serving. Enjoy the contrast of warm pasta, cool fruit and creamy feta — simple, fresh, and balanced.
Notes
- Use just-ripe avocados to avoid mushy texture and toss with lemon to slow browning.
- Pick firm, bright strawberries to prevent excess juice and keep texture.
- Keep dressing separate if making ahead to preserve freshness.
- Substitute Greek yogurt with a plant-based yogurt for dairy-free option.
- Double the recipe cautiously, adding dressing gradually to taste.