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!
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.
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
- 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
- Cook pasta according to package directions. Drain and cool for 5 minutes.
- Meanwhile, whisk all of the poppy seed dressing ingredients together.
- 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!)
- 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!
PS: here are the bowls I use in this photo 🙂