For the Best Summer Pasta Salad, Add Strawberries

Go sweet and savory with your pasta salad this summer.

By
Rebecca Fennel
Rebecca Fennel
Rebecca Fennel
Rebecca Fennel is a Tulsa-based recipe developer, videographer, and social media consultant originally from Boston, Massachusetts. Rebecca now runs a boutique marketing agency for food influencers and brands, serving as a consultant and content creator for accounts like Brocc Your Body and Broma Bakery.
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Published July 09, 2025
Rebecca Fennel
Plate of rotini pasta salad with strawberries feta and greens served on a table with glasses of water

Simply Recipes / Mihaela Kozaric Sebrek

My favorite berry? Strawberries. My number one nut? Pistachios. My top soft cheese? Goat. And my go-to summer recipe? Pasta salad! So, I decided to combine them all into a fresh and flavorful pasta salad that all my friends rave about.

If you’re like me, you probably don’t want to turn on the stove much in the summer. When I can avoid it, I do. Which is why I make a big pasta salad every Sunday to enjoy all week long. The only cooking required is boiling the pasta, and then all you need to do is chop the mix-ins, shake up the dressing, and toss it all together. Just 20 minutes of meal prepping for a week of lunches? I’m so down.

This version of my weekly pasta salad pairs juicy summer strawberries with nutty pistachios, creamy goat cheese, fragrant basil, and a bright lemon dressing. I love the combination of salty, sweet, creamy, and tart flavors, and it’s full of gorgeous colors and textures.

A bowl of rotini pasta salad with strawberries and greens on a table with drinks in glasses

Simply Recipes / Mihaela Kozaric Sebrek

Easy Tweaks

One thing I love about this recipe is its versatility. You can use any short pasta you love, any berry (blueberries would be delicious!), and whatever crumbly cheese you want, like feta, instead of the goat cheese.

If you’re not into pistachios, toasted almonds or walnuts would be great; if you have a nut allergy, go for pumpkin or sunflower seeds. Don’t have basil? Chopped mint works great. Feel free to substitute sliced red onions for the scallions, too. It’s really a choose-your-adventure kind of recipe.

Making This Pasta Salad Ahead

This recipe makes a pretty big batch, so it’s great for bringing to summer parties. If you’re meal prepping it for yourself or have leftovers, it holds up well in the fridge, too. Just refrigerate it in a big airtight container for up to 4 days, adding more olive oil when you serve it if needed to moisten the pasta.

Plate of fusilli pasta salad with strawberries and greens fork placed on the side

Simply Recipes / Mihaela Kozaric Sebrek

More Summery Salads

Strawberry Pasta Salad

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 8 servings
Cook Mode (Keep screen awake)

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

Method

  1. Cook and cool the pasta:

    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. Make the lemon dressing:

    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 mix-ins:

    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 store:

    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!

Nutrition Facts (per serving)
397 Calories
27g Fat
28g Carbs
12g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 397
% Daily Value*
Total Fat 27g 35%
Saturated Fat 7g 35%
Cholesterol 13mg 4%
Sodium 319mg 14%
Total Carbohydrate 28g 10%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 12g
Vitamin C 37mg 185%
Calcium 81mg 6%
Iron 2mg 13%
Potassium 316mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.