Description

A vibrant, delicious summer pasta salad tossed with sweet strawberries, creamy avocado, tangy feta, crunchy almonds, crisp romaine, and a dreamy homemade poppy seed yogurt dressing—light yet indulgent—perfect for potlucks or easy meals.

Ingredients

Poppy Seed Dressing

2/3 cup (160 g) plain Greek yogurt

1/4 cup (60 ml) apple cider vinegar

1/4 cup (60 ml) extra‑virgin olive oil

1/4 cup (85 g) honey

1/2 teaspoon salt

1/2 teaspoon ground dry mustard (or 1 teaspoon Dijon mustard)

1 tablespoon poppy seeds

Pasta Salad

1 pound dry pasta (elbow, bow‑tie, rotini, etc.)

5 cups chopped romaine lettuce

1 to 1.5 pounds fresh strawberries, sliced

2 avocados, diced

3/4 cup crumbled feta cheese

3/4 cup slivered or sliced almonds

Cook Mode Prevent your screen from going dark

Instructions

Cook pasta according to package directions. Drain and let cool about 5 minutes.

While pasta cooks, whisk together all dressing ingredients until smooth.

In a large bowl, combine cooled pasta, romaine, strawberries, avocado, feta, and almonds.

Pour most of the poppy seed dressing over the salad and gently toss to coat evenly.

Taste and add more feta or almonds if desired.

Cover and refrigerate for at least 1 hour or up to several days—flavors meld beautifully, best enjoyed on day 2 or 3.

Before serving, stir in any reserved dressing to refresh and loosen salad if needed.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad