Balsamic Strawberry Pasta Salad
A refreshing and vibrant pasta salad made with gluten-free fusilli, fresh strawberries, and a tangy balsamic dressing.
Equipment
- Large pot
- Mixing bowl
- Small bowl
- Whisk
Ingredients
- 1 tbsp sea salt for pasta water (14g)
- 1 lb gluten free fusilli (454g)
- ⅓ cup olive oil (80ml)
- 2 tbsp balsamic vinegar (30ml)
- 2 tbsp maple syrup or honey (40g) - see notes
- ¼ tsp salt (1g)
- ¼ tsp pepper (1g)
- 2 cups strawberries, stems removed and sliced (250g)
- 3 cups salad greens, arugula, spinach, lettuce, etc (90g)
- ½ cup walnuts, roughly chopped (60g)
- ½ cup crumbled feta (2 oz)
- ¼ tsp salt (1g)
- ¼ tsp pepper (1g)
Instructions
- Start by boiling water in a large pot and adding sea salt. Once it is bubbling away, toss in the gluten-free fusilli. You will know it is ready when the pasta feels tender yet has a slight bite, which is ideal. Be careful not to overcook it, or you will end up with mushy pasta.
- In a small bowl, whisk together olive oil, balsamic vinegar, and maple syrup or honey. It should smell beautifully sweet and tangy as it comes together. If it is too acidic for your taste, feel free to add a bit more olive oil to soften the flavor.
- Once the pasta is cooked and drained, toss it in a large bowl with the sliced strawberries and salad greens. You will want to mix until everything is well-coated and colorful. Avoid using too much force, as you do not want to mush the strawberries.
- Sprinkle the chopped walnuts and crumbled feta over the pasta salad, giving it a gentle stir to combine. The crunch of the walnuts and the creaminess of the feta should be inviting. A common mistake here is to skip mixing delicately, which can lead to crumbled feta everywhere.
- Let the salad chill in the fridge for about 10-15 minutes, allowing the flavors to mingle. It will look fresh and appealing before serving. Do not skip this step, as it helps everything taste better and more cohesive. If you are serving leftovers, consider adding fresh strawberries or more greens for that 'just made' vibe.
Notes
This recipe keeps well for several days in the refrigerator, covered. If you want to spruce up leftovers, add some fresh greens or strawberries before re-serving.
Keep stirring the gluten-free pasta to prevent sticking. If the dressing is too acidic or sweet, adjust the flavor by adding more olive oil or a pinch of salt. For leftovers that may taste less fresh, consider tossing in some extra greens or fresh strawberries right before serving.