Strawberry Cucumber Pasta Salad

Easy pasta salad with strawberries and cucumbers in a bowl.

5 from 1 vote

Strawberry Cucumber Pasta Salad

With a lovely mix of fruit and veggies, this easy strawberry cucumber pasta salad has arugula, almonds, blue cheese and balsamic vinaigrette tossed with bow tie pasta.

Prep Time5

Cook Time12

Total Time17

Course: Salad

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

8 ounces farfalle pasta
1 garlic clove, minced
1 teaspoon whole grain mustard
1 garlic clove, minced
1/2 teaspoon kosher salt plus more to taste
1/4 teaspoon black pepper plus more to taste
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 pound strawberries, hulled and sliced
1 English cucumber, sliced
2 cups baby arugula
3 scallions, thinly sliced
1/4 cup chopped almonds
1/4 cup crumbled blue cheese
2 tablespoons chopped parsley

Instructions

Cook the pasta in salted boiling water until al dente according to package instructions. Drain and rinse with cold water in a colander.
For the vinaigrette, whisk the mustard, garlic, salt, pepper, balsamic vinegar and olive oil in a small bowl.
In a large bowl, combine the pasta, cucumbers, strawberries, arugula, scallions, blue cheese, almonds and parsley.
Drizzle the vinaigrette into the pasta salad, tossing to combine.
Taste the pasta salad and add more salt and/or pepper as desired.

Video

Notes

Instead of scallions, you can use half a small red onion, thinly sliced.

You can swap blue cheese with crumbled goat cheese or feta.

The strawberries and cucumbers can be sliced up to 1 day in advance. Keep them in separate containers in the fridge.

You can make the vinaigrette up to 3 days in advance. Store it in a jar in the fridge. Let it sit out at room temperature for 15 minutes before tossing it into the salad.

Leftovers can be stored up to 3 days in an airtight container in the refrigerator. They will soften the longer they are stored.

Nutrition