Dinner

Strawberry Avocado Pasta Salad Recipe

ByMariam Harutyunyan April 1, 2026April 1, 2026

Introduction

This Strawberry Avocado Pasta Salad is a vibrant and refreshing dish perfect for warm days or light meals. Combining sweet strawberries, creamy avocado, and tangy feta with a zesty dressing, it’s a delightful twist on classic pasta salad.

A close-up view of a pasta salad served in a white bowl, showing three main layers: the bottom layer of penne pasta in pale yellow with a smooth texture, the middle layer of chunky green avocado pieces and bright red strawberry slices, and the top layer of fresh dark green arugula leaves mixed with small white crumbles of cheese, all lightly coated with a creamy dressing. The bowl sits on a white marbled surface, and a black serving spoon is partially visible inside the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces uncooked penne rigate pasta
1 tablespoon salt

2 cups baby arugula
Salt and pepper to taste

1 lb. strawberries, hulled and sliced
2 avocados, cubed

1 cup feta cheese, crumbled
1/2 cup chopped fresh basil
1 tablespoon lemon juice

1/2 cup poppy seed dressing
1/2 cup Greek yogurt

Instructions

Step 1: Cook the pasta according to package instructions, adding the tablespoon of salt to the boiling water.

Step 2: When the pasta is al dente, drain it and return it to the pot or transfer to a large bowl.
Step 3: While the pasta is still hot, stir in the baby arugula so it wilts slightly. Season with salt and pepper to taste.
Step 4: Gently fold in the sliced strawberries, cubed avocado, crumbled feta, and chopped basil.

Step 5: In a separate bowl, whisk together the lemon juice, poppy seed dressing, and Greek yogurt until smooth.
Step 6: Pour the dressing over the warm pasta mixture and stir well to coat all the ingredients evenly.
Step 7: Serve the salad warm or chilled. Add a little extra lemon juice before serving if you want a brighter flavor.

Step 8: Enjoy your fresh and colorful Strawberry Avocado Pasta Salad!

Tips & Variations

For extra crunch, add toasted almonds or pecans on top just before serving.
Swap arugula for spinach or baby kale if preferred.

Use a light vinaigrette instead of poppy seed dressing for a tangier variation.
To keep avocado from browning, toss the cubes briefly in lemon juice before adding to the salad.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 2 days. To prevent the avocado from browning, add it just before serving if possible. Reheat gently if preferred warm, or serve chilled straight from the fridge.

How to Serve

A bowl filled with a colorful pasta salad sits on a white marbled surface. The salad has three main layers: the bottom layer is light yellow penne pasta, the middle layer includes bright red sliced strawberries and small green avocado chunks, and the top layer is garnished with dark green leafy arugula and crumbled white cheese. The bowl is white, and a black spoon sticks out from the salad. Around the bowl, there are fresh strawberries, a sliced avocado, and a white basket holding more strawberries, all on the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the pasta, dressing, and strawberries ahead, but it’s best to add the avocado just before serving to keep it fresh and vibrant.

What can I use instead of feta cheese?

If you prefer a milder or dairy-free option, try goat cheese, ricotta salata, or omit the cheese altogether.