Strawberry season is bountiful in Ohio, and new dishes are always welcome. I brought this strawberry feta fusilli salad to a summer potluck where it was the first side dish to disappear. People couldn’t wait for me to share the recipe! —Kristyne McDougle Walter, Lorain, Ohio
Strawberry Feta Fusilli Salad
Strawberry Feta Fusilli Salad
Prep Time
15 min
Cook Time
10 min
Yield
12 servings
Ingredients
- 1 package (16 ounces) fusilli pasta
- 1/2 cup honey
- 2 tablespoons hot water
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound fresh strawberries, chopped
- 3 cups chopped cucumbers
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh basil leaves, chopped
- 1 cup crumbled feta cheese
Directions
- Cook pasta according to package directions; drain and rinse in cold water.
- Place honey, hot water, oil, vinegar, salt and pepper in a jar with a tight-fitting lid; shake well. In a large bowl, combine pasta, strawberries, cucumbers, mint and basil. Drizzle with dressing; toss to coat. Sprinkle with cheese.
Nutrition Facts
1 cup: 240 calories, 5g fat (1g saturated fat), 5mg cholesterol, 191mg sodium, 44g carbohydrate (16g sugars, 3g fiber), 7g protein.
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