Name: For the Best Summer Pasta Salad, Add Strawberries
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 3/4 teaspoon kosher salt, plus more for the pasta water and to taste; 1 pound fusilli pasta (or your favorite short pasta); 1 tablespoon plus 1/2 cup extra-virgin olive oil, divided; 1/4 cup freshly squeezed lemon juice; 1/2 teaspoon freshly ground black pepper, plus more to taste; 1 teaspoon honey; 1 pound strawberries, hulled and quartered; 8 ounces soft goat cheese, crumbled; 1 cup roasted pistachios, roughly chopped; 5 green onions, thinly sliced; 2/3 cup fresh basil leaves, roughly chopped

For the Best Summer Pasta Salad, Add Strawberries

This strawberry and goat cheese pasta salad recipe features juicy strawberries, creamy crumbled goat cheese, nutty pistachios, and bright herbs and scallions, all tossed in a lemony dressing. It’s perfect for making ahead to share at summer parties or to meal prep ahead for the week.

30 min total 20 min prep 10 min cook 8 397 cal

Instructions

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1 Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente. Drain, rinse with cold water, and toss with 1 tablespoon of olive oil to prevent sticking. Transfer the pasta to a very large mixing bowl.
2 In a jar with a tight-fitting lid (or a mixing bowl), combine the remaining 1/2 cup olive oil, lemon juice, salt, pepper, and honey. Shake (or whisk) vigorously to combine, then pour the dressing over the pasta. Use a large spoon to toss the pasta with the dressing.
3 Add the strawberries, goat cheese, pistachios, scallions, and basil to the bowl. Toss until well combined. Taste and season with more salt and pepper if desired.
4 Serve, or cover the bowl and refrigerate until ready to serve. Store leftovers in an airtight container in the fridge for up to 4 days. If desired, add a little more olive oil to the leftover pasta salad if it’s feeling dry. Love the recipe? Leave us stars and a comment below!