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Summer Berry Pasta Salad with Honey Dressing

A refreshing pasta salad combined with vibrant summer berries, crumbled feta, and a light honey dressing, perfect for gatherings and picnics.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 5 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Berries
  • 8 oz pasta (like rotini or farfalle) Aim for al dente, do not overcook.
  • 1 cup strawberries, sliced
  • 1 cup blueberries
  • 1 cup raspberries
  • 1/2 cup feta cheese, crumbled Can substitute with goat cheese or mozzarella.
  • 1/4 cup fresh mint leaves, chopped Basil or parsley can be used as alternatives.
Honey Dressing
  • 1/4 cup honey Agave syrup or maple syrup can be used as substitutes.
  • 2 tablespoons olive oil Avocado oil or light vegetable oil can replace olive oil.
  • 2 tablespoons lemon juice
  • Salt and pepper to taste Add gradually to not overpower the salad.

Method
 

Preparation
  1. Cook the pasta according to the package instructions, aiming for al dente. Drain and rinse under cold water. Set aside to cool.
  2. In a large mixing bowl, add the cooled pasta and gently fold in the sliced strawberries, blueberries, raspberries, crumbled feta cheese, and chopped mint leaves.
Dressing
  1. In a small bowl, whisk together the honey, olive oil, lemon juice, and a pinch of salt and pepper. Taste and adjust the seasonings.
Assembly
  1. Pour the prepared dressing over the pasta salad mixture and gently toss everything together, being careful not to crush the berries.
  2. Serve immediately or chill in the refrigerator before serving to enhance flavors.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Can be frozen for up to 1 month, though texture may change upon thawing.