Strawberry Balsamic Pasta Salad

My 30-minute Strawberry Balsamic Pasta Salad is made with fresh sweet strawberries, crunchy nuts, and leafy greens, all tossed in a maple balsamic dressing for a light and delicious meal. I promise if you make this one, your family will be more than happy to eat pasta salad for lunch or dinner all summer long.

Salads made with strawberries in them? Yes, please! I’m going to try not to get too excited here, but I really have to recommend a few of my all-time favorites. First up is my strawberry Orzo spring salad. This one is a total win in my house and makes a regular appearance on the table. Then there’s my personal favorite, the strawberry broccoli salad. I know mixing broccoli and strawberries sounds wild, but trust me, it works! And of course, the most popular one with my readers is the strawberry arugula salad. If you haven’t tried it yet, you need to run to the kitchen and make it happen!

For a little twist on the ones I mentioned earlier, today I’m going to show you how I make my Strawberry Balsamic Pasta Salad. It’s such a tasty side dish and a salad that’s just as pretty as it is flavorful. You get that perfect mix of sweet and tangy all throughout. All you need are some fresh greens, pasta, strawberries, and a handful of nuts. Toss it all with a balsamic glaze and you’ve got a summer salad you’ll want to make again and again. Alright, let’s get into it!

Why you will love this recipe 

• It’s quick and easy to make: I can throw this pasta salad together in about 30 minutes, which is perfect for busy days or last-minute meals.
• Sweet and tangy flavors in one bowl: The sweet strawberries mixed with the tangy balsamic glaze give it a flavor combo that always surprises people in the best way.
• Light and fresh with great texture: I love how juicy strawberries, crunchy nuts, leafy greens, and tender pasta all show up in every forkful. It’s fresh, pretty, and never boring.
• Great for lunch, dinner, or potlucks: I’ve brought this to backyard parties and also made it just for lunch at home. It’s light, flavorful, and works as a side or even a main when I want something simple and satisfying.

What you will need

For the salad:

• Greens: I use a mix of fresh spinach and peppery arugula for the perfect salad base.
• Pasta and seasoning: Bow tie pasta cooked in salted water is what I use.
• Strawberries: Sliced fresh strawberries picked from a local farm are the best.
• Cheese and nuts: Crumbled feta, pine nuts, and chopped walnuts bring creaminess and crunch.

Balsamic dressing:

• Dressing base: I whisk together balsamic vinegar, a drizzle of maple syrup, and a little balsamic reduction for a sweet and tangy flavor.
• Oil and seasoning: Olive oil brings it all together, and I add a pinch of kosher salt and black pepper to taste.

How to make

1. Boil the pasta: I fill a large pot about two-thirds full with water, add some salt, and bring it to a boil. Once it’s bubbling, I toss in the pasta and let it cook for around ten minutes, stirring often. I usually follow the package directions just to be sure it’s perfectly al dente.

2. Make the balsamic glaze: While the pasta cooks, I stir together the balsamic vinegar, balsamic reduction, maple syrup, olive oil, salt, and pepper in a small bowl. I whisk it until everything is nicely combined, then I add the sliced strawberries and gently toss them so they’re well coated. I pop the bowl in the fridge to chill while I finish the rest. 

3. Drain the pasta: Once the pasta is done, I drain it and rinse it under cold water to cool it down and stop the cooking. I make sure it’s fully drained so there’s no extra water. Then I transfer the pasta to a large bowl and pour the strawberry balsamic mixture right on top.

4. Mix it all together: I add the fresh greens, chopped nuts, and half of the crumbled feta to the bowl with the pasta. Then I give it a big gentle toss until everything is coated with that sweet and tangy dressing. I taste it and season with a little more salt and pepper if it needs it.

5. Garnish and serve: Right before serving, I top it off with a few extra slices of fresh strawberries, some crumbled feta, pine nuts, and a handful of fresh basil.

Expert tip

Pasta texture matters most

The key to making the best pasta salad is not to overcook the pasta. I always go for a soft but still a little chewy texture, not mushy. And make sure to drain it really well. If it’s too wet, your salad can end up watery, and no one wants that. I usually let it sit in the colander for a minute or two just to be safe.

More tips to consider:

• If your strawberries are really juicy, pat them dry with a paper towel before adding them in. It keeps the salad from getting watery.
• I’ll chop the strawberries and nuts the night before and cook the pasta ahead too. It makes things go so much faster when I’m ready to put it all together.
• I usually slice the strawberries by hand so they look nice, but I use a food processor or blender to chop the nuts if I’m in a rush.
• If you don’t have olive oil or prefer something else, feel free to use your favorite dressing instead. This salad is super flexible.
• I try to chop everything around the same size so it mixes well and you get a little of everything in each bite.
• One little trick I’ve learned is to toss some of the glaze with the pasta while it’s still warm so it soaks in the flavor. Then I save the rest to add right before serving.

Recipe variations and add-ins:

• Soft cheese: If I don’t have feta, I’ll use about ½ cup of any soft cheese I have on hand. Brie, gorgonzola, Roquefort, or mascarpone all work really well in this salad.
• Other kinds of kinds of vinegar: I’ve swapped the balsamic for red wine vinegar or even apple cider vinegar when I’m out. About 2 tablespoons is plenty to give it that nice tangy flavor.
• More veggies: Sometimes I add extra crunch with ½ cup of chopped celery, red onion, or shredded carrots. Grape tomatoes and small broccoli florets are great too.
• Add meat: To make it more filling, I’ll toss in about 1 cup of cooked meat like grilled chicken or sliced turkey. It turns the salad into a full meal.
• Other fruit: If strawberries aren’t in season, I use about 1 cup of blueberries, raspberries, or even blackberries. They add a nice fruity touch and work just as well.
• Honey: For extra sweetness, I’ll add 1 tablespoon of honey or swap out the maple syrup completely. It’s a simple way to adjust the flavor if I want it a little sweeter.

Serving suggestions

This salad has become one of my favorites to bring when we’re invited to the neighbors’ backyard birthday parties or a last-minute barbecue. I usually make it the morning of, toss everything together, and chill it until it’s time to go. One time I brought it to a pool party and it was gone before the burgers even came off the grill. People were piling it next to air fryer pork ribs, hot dogs, you name it.

At home, I’ve served it with my chicken spaghetti casserole when we have family over on Sunday. Or I’ll pair it with shrimp rolls for an easy summer dinner on the patio. I usually make a batch of strawberry margaritas for the grown-ups and detox water with berries for the kids.

How to store leftovers:

• Store: If we have any leftovers, I just scoop them into an airtight container and keep them in the fridge. It stays fresh for a few days and still tastes great cold straight from the bowl.
• Freeze: I wouldn’t freeze this one though.

Frequently asked questions

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