Black Pepper Balsamic Strawberry Pasta Salad
User Reviews
5
Black Pepper Balsamic Strawberry Pasta Salad
Description
This Black Pepper Balsamic Strawberry Pasta Salad features halved strawberries tossed with balsamic vinegar and cracked black pepper to develop a piquant fruitiness. The salad uses ziti pasta cooked until tender, layered with baby spinach leaves to gently wilt from residual heat. Cucumber slices add a crisp fresh texture, while crumbled goat cheese provides a creamy, tangy contrast.
The dressing combines a small portion of the balsamic-strawberry mixture with honey, Dijon mustard, minced garlic, and seasoning, whisked together with olive oil for a cohesive vinaigrette. The final salad balances the sweetness of strawberries and honey with the acidity of vinegar and sharpness of black pepper and garlic.
Served slightly chilled or at room temperature, this salad pairs well with light meals or as a standalone dish during warmer months. The combination of fresh produce and tangy notes makes it a flavorful option for casual lunches or side dishes.
Ingredients
- 16 ounces strawberries halved (and hulled if you wish!)
- 1/2 teaspoon black pepper plus more for topping, freshly cracked
- 1/4 cup balsamic vinegar
- 8 ounces ziti pasta
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1 garlic minced, clove
- pinch salt
- 2/3 cup olive oil
- 8 ounces baby spinach
- 1 cucumber thinly sliced, seedless
- 4 ounces goat cheese crumbled
- 3 tablespoons basil chopped, fresh
- 2 tablespoons oregano fresh, chopped
Instructions
- Place the strawberries in a large bowl and pour the balsamic vinegar over top. Sprinkle on the black pepper and toss the strawberries well. I like to toss them every few minutes while prepping the rest of the salad.
- Bring a pot of salted water to a boil and cook the pasta according to the directions.
- While the pasta is boiling, pour 2 to 3 tablespoons of the balsamic vinegar into a smaller bowl from the big bowl of strawberries. Whisk in the honey, dijon mustard, garlic and a pinch of salt and pepper. Stream in the olive oil while whisking until the dressing is combined.
- Place the fresh spinach on top of the strawberries in the bowl. As soon as the pasta is finished, drain it and place it on top of the spinach. Drizzle on a few tablespoons of the dressing so the pasta doesn't stick together. Let the pasta sit, untossed, on top of the spinach so it wilts - about 5 minutes.
- Toss the pasta with the spinach and the strawberries until it is combined. Add in the cucumber and the goat cheese. Sprinkle on some extra black pepper. Toss with more dressing (I like to keep adding some spoonfuls and then tasting, leaving a bit on the side to spoon on.) Top with the herbs and serve!
User Reviews
Overall Rating
5
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