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Strawberry Pasta Salad

Sweet and filling strawberry pasta salad with tangy dressing.

Mango Wood Salad Bowl with Serving Tongs
Mango Wood Salad Bowl with Serving Tongs

This strawberry and pasta combination is the perfect early summer salad. Fresh greens with sweet berries and filling pasta, tossed with a tangy apple cider and honey Dijon dressing.

For the dressing, try to find the lightest vegetable oil possible so it doesn't add a heaviness. Alternatively, a light-flavoured extra-virgin olive oil can also be used.

As is, this salad is perfect for ovo-lacto vegetarians. Vegans, switch to a vegan blue cheese, or omit the cheese entirely, and use a bee-free honey. For those on a gluten-free diet, use your favourite gluten-free pasta to substitute.



(Makes 12 servings)


  • 2 cups arugula

  • 2 cups baby spinach

  • 2 cups fresh strawberries, hulled and quartered

  • 1 cup farfalle

  • 1/2 cup Stilton cheese, crumbled


  • 1/2 cup light vegetable oil

  • 1/2 cup apple cider vinegar

  • 1/4 cup honey

  • 1 clove garlic, minced

  • 1 teaspoon Dijon mustard

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground black pepper



In a medium pot, prepare the farfalle according to package instructions. Once ready, drain, rinse and set aside to cool.

In a small mixing bowl, add the ingredients listed under dressing. Whisk to combine then transfer into an airtight container and refrigerate for 1-hour to allow the flavours to meld.

Before serving, combine the salad ingredients in a serving bowl and toss with the dressing. Serve immediately.


Nutritional Information Per Serving:

total calories = 143 | total fat = 10.76g | saturated fat = 0.7g | cholesterol = 0mg | sodium = 66.08mg | net carbohydrates = 9.94g | dietary fibre = 0.86g | sugars = 7.06g | protein = 1.9g

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