This Strawberry Balsamic Pasta Salad is bright, fresh, and ideal for spring and summer. Juicy strawberries, tender pasta, fresh basil, creamy mozzarella and crisp cucumbers are tossed in a subtly sweet balsamic vinaigrette for a salad that’s sweet, savory and satisfying.
If you want a pasta salad that feels anything but ordinary, this Strawberry Balsamic Pasta Salad delivers. It balances sweet strawberries with tangy balsamic, creamy mozzarella and crunchy toasted almonds for a mix of textures and flavors that work together beautifully. It’s quick to make, easy to customize and light enough to serve as a side or a main for warm-weather meals.
Why You’ll Love This Strawberry Balsamic Pasta Salad
- Bright, fresh flavor – ripe strawberries and a balsamic vinaigrette create a vivid, refreshing taste.
- Fast to prepare – the whole salad comes together in about 15–25 minutes, depending on cooling time.
- Lighter dressing – no heavy mayonnaise here; the vinaigrette lets the ingredients shine.
- Flexible and customizable – swap or add ingredients to match diet preferences or what you have on hand.
Ingredients You’ll Need
- Strawberries – about 16 oz, hulled and sliced. Use ripe, sweet berries for best flavor.
- Pasta – 16 oz fusilli (corkscrew pasta) is ideal because its grooves hold the dressing, but rotini, cavatappi, farfalle or penne work too. Use a gluten-free pasta if needed.
- Baby arugula – 2 cups, to add peppery greens; baby spinach or other tender greens may be substituted.
- Mini cucumbers – 3, sliced into half-moons for crunch and freshness.
- Mozzarella pearls – 8 oz for creamy, bite-sized cheese pieces.
- Slivered almonds – 1/3 cup, toasted for crunch; walnuts are a tasty alternative.
- Shallot – 1, thinly sliced for a mild onion flavor.
- Fresh basil – 1/2 cup torn leaves for aroma and a bright herbal note.
- Balsamic dressing – 1/3 cup olive oil, 3 tbsp balsamic vinegar, 2 tbsp honey, 2 tsp Dijon mustard, 1/2 tsp salt and 1/2 tsp black pepper, whisked together.
How to Make Strawberry Balsamic Pasta Salad
- Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking; set aside to cool completely.
- Toast the almonds. In a dry skillet over medium heat, toast slivered almonds for 2–5 minutes, stirring often, until lightly golden and fragrant. Transfer to a plate to cool.
- Prepare the dressing. Combine olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper in a small bowl or jar and whisk or shake until emulsified.
- Assemble the salad. In a large bowl, combine the cooled pasta, strawberries, arugula, mozzarella pearls, sliced shallot, cucumbers, toasted almonds and torn basil.
- Toss and serve. Drizzle the balsamic dressing over the salad and gently toss to coat. Taste and adjust seasoning with salt and pepper. Serve immediately or chill for a short time to let flavors meld.
Tips for the Best Results
- Salt the pasta water well. This adds essential seasoning to the pasta itself.
- Cook to al dente. Slightly firm pasta prevents a mushy salad after tossing.
- Cool the pasta completely before adding greens to avoid wilting them.
- Choose ripe strawberries. Sweeter berries make the salad more flavorful.
- Always toast the nuts. Toasting releases their aroma and deepens the taste.
- Add delicate items last. Toss gently so strawberries and mozzarella remain intact.
- Let it rest 10–15 minutes before serving so the dressing and ingredients marry.
Variations and Add-Ins
- Add grilled chicken or sliced turkey to make the salad more substantial.
- Swap mozzarella for crumbled feta or creamy goat cheese for a tangier profile.
- Stir in cooked quinoa or farro for added fiber and chew.
- Use spinach or mixed baby greens instead of arugula if you prefer milder greens.
- Top with avocado slices for extra creaminess just before serving.
Prepping and Storage
- To prep ahead: Cook the pasta and make the dressing in advance. Store the pasta, dressing and other ingredients separately in the refrigerator and assemble shortly before serving.
- To store leftovers: Keep the salad in an airtight container in the refrigerator for up to 3–4 days. Note that the texture of the strawberries and greens will soften over time; the flavors often deepen after a few hours of chilling.
Recipe Details
- Prep time: about 15 minutes
- Cook time: about 10 minutes
- Total time: about 25 minutes
- Servings: 8
Nutrition (approx. per serving)
- Calories: 274 kcal
- Carbohydrates: 26.3 g
- Protein: 9.5 g
- Fat: 17.1 g (Saturated fat: 4.6 g)
- Fiber: 2.5 g
- Sugar: 9 g
Enjoy this bright and easy Strawberry Balsamic Pasta Salad as a side for summer gatherings, a light lunch, or a colorful addition to potlucks. It’s simple to adapt and always a crowd-pleaser.