Creamy Strawberry Feta Pasta Salad

Creamy strawberry feta pasta salad is an easy summer pasta salad! It's super flavorful, feeds a crowd, and you can make it ahead. Recipe on

Strawberries, avocado, almonds oh my!

Seriously, this creamy strawberry feta pasta salad has the WORKS. And I wouldn’t have it any other way. If you like a lot of “stuff” in your salads and pasta salads, this recipe is for you. Plus the poppy seed dressing is completely homemade with only a handful of ingredients. Move over mayo– we’re using tangy and thick Greek yogurt instead!

Homemade creamy poppy seed dressing made with Greek yogurt on

Homemade creamy poppy seed dressing made with Greek yogurt on

The sweet and creamy dressing complements all the varying textures in the salad. There’s plenty of crunch from the almonds and romaine, plus melt-in-your-mouth strawberries and big chunks of avocado. Feta cheese is a no-brainer in a salad like this, but goat cheese would be a total home run too.

By the way, how beautiful would this dish be at a bridal shower or baby shower? The bright pink strawberries and fresh flavors! Or add blueberries for a festive Memorial Day or 4th of July potluck dish. And and and!! This pasta salad keeps for days in the fridge (make it ahead!) AND it can absolutely feed a crowd. This is summer entertaining perfection at its finest.

And you can totally turn it into a satisfying meal by adding grilled chicken.

Creamy strawberry feta pasta salad is an easy summer pasta salad! It's super flavorful, feeds a crowd, and you can make it ahead. Recipe on


Creamy Strawberry Feta Pasta Salad

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 10 servings
  • Category: Pasta Salad
  • Method: Cooking
  • Cuisine: American


This creamy strawberry feta pasta salad is absolutely delicious, feeds a crowd, keeps for days in the refrigerator, and has homemade poppy seed dressing!


Poppy Seed Dressing

  • 2/3 cup (160g) Greek yogurt
  • 1/4 cup (60ml) apple cider vinegar
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup (80g) honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground dry mustard (or 1 teaspoon dijon mustard)
  • 1 Tablespoon poppy seeds

Pasta Salad

  • 1 pound dry pasta (elbow, bow tie, rotini, etc)
  • 5 cups chopped romaine lettuce
  • 1 lb – 1.5 lbs strawberries, sliced (I use 1.5 lbs for lots of strawberries!)
  • 2 avocados, diced
  • 3/4 cup crumbled feta cheese
  • 3/4 cup (85g) slivered or sliced almonds


  1. Cook pasta according to package directions. Drain and cool for 5 minutes.
  2. Meanwhile, whisk all of the poppy seed dressing ingredients together.
  3. Stir the remaining pasta salad ingredients in with the pasta. Toss with dressing. Add a little more feta and almonds if you wish. (I like a little extra cheese!)
  4. Cover and store in the refrigerator for up to 1 week. Tastes best on day 2 or 3, so it’s perfect to make ahead of time!

Creamy strawberry feta pasta salad is an easy summer pasta salad! It's super flavorful, feeds a crowd, and you can make it ahead. Recipe on

PS: here are the bowls I use in this photo 🙂

Creamy strawberry feta pasta salad is an easy summer pasta salad! It's super flavorful, feeds a crowd, and you can make it ahead. Recipe on


  1. Do you have any suggestions for substitutes for avocado in this recipe? Other than the avocado this looks delicious!

    1. Hey Danielle! You can just leave it out. Or what about chopped red pepper, cucumber slices, or bacon crumbles?

  2. Hey Sally! This looks and sounds delicious. With the hot weather coming on out of nowhere (what the…?), my body is already shifting to the summer cravings of lighter fare. One question, though, about making ahead: with all the moisture from the dressing and pasta and fruits, doesn’t the romaine wilt after the first day?
    Also, I was able to catch some of your live demo yesterday (when you made the oatmeal chocolate chip cookies). I loved your dress, your kitchen looks lovely, and props to Kevin for being a great assistant!

    1. Not really! I find it stays pretty crunchy under there. And thank you for the compliment! I’m most comfy in dresses right now and will probably live in them all summer 🙂 Kevin says thanks too! And we both say HI! xoxo

  3. What kind of Greek Yogurt did you use? I got whole milk yogurt and I don’t want it to ruin the consistency of the dressing. 

    1. whole milk yogurt works! I just used 2% plain greek yogurt for the pictured dressing. I’ve since used 0% plain greek yogurt– love it both ways.

  4. I want to make this for a staff lunch at school, but we are nut free. Any suggestions for crunch without the almonds? Would sunflower seeds be too salty?

  5. Wow! I like my salads to have the works, and this one fits the bill. Also, I admire anyone who puts strawberries in their salad – about time I did!

  6. I made the salad and it was really good, but not good for leftovers because the avocado turns brown and the strawberries go limp. I would suggest making half a batch or cooking all the noodles and only dressing the noodles and add the fresh ingredients each day as you choose to eat it over the next several days.

  7. This recipe looks fantastic, and I’d love to make it for a vegan friend. I’ll omit the feta from her portion (it’s definitely going in mine!), and she makes exceptions for honey so that’s fine, but I’m trying to find a good substitute for the greek yogurt. I know there are vegan yogurt substitutes, but I don’t know about vegan greek yogurt substitutes. Do you think vegan (coconut based) yogurt would work? Any other ideas?

  8. Wow, this is a keeper! Love everything, the homemade dressing (also good for other salads) and the sweet strawberries in a healthy and savory salad, way to go, Sally!

    I don’t like poppy seeds, so I just left them out. And I somehow mixed up this recipe with another and got pecans instead of almonds, but it was just as good.

    Beware, recipe is for ten portions, I halved it as it’s only my hubby and me.

  9. Made this for girls’ weekend–they didn’t mind being guinea pigs and loved the salad! It’s great as an entree or a side. Thank you. Made it as written with dry mustard. Thank you!

  10. I made this recipe and it’s soooooooo yummy! I made this recipe per the instructions using rotini pasta, goat cheese, and Dijon mustard. I’m usually noy a fan of any kind of mustard but you cannot even taste the mustard. Thanks for a great recipe!

  11. First of all HAPPY BIRTHDAY SALLY! And next, I made this over the weekend and OMG it is SO SO GOOD! I can’t stop eating it and my family loved it as well. Thank you for all your delicious recipes! You are awesome! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally