Strawberry, Feta and Herb Pasta Salad
from https://www.mydiaryofus.com/

This recipe for strawberry, feta, and herb pasta salad is going to become one of your favorite dishes to bring to any picnic, potluck, or simply just to serve at home! Feel free to substitute the strawberries for blueberries or even cherries!

I would recommend eating this pasta salad within the day if you have already added the vinaigrette and the berries. However, if you wait to toss the salad and add the berries, you can prep this up to a 3 days in advance and then simply add berries and toss with vinaigrette when ready to serve.

Note: Feel free to add some grilled chicken or even a rotisserie chicken into the salad as well for extra protein.

Taste of Home uses a balsamic vinegar dressing on a similar recipe.

1/2 Lb. Penne Pasta (or pasta shape of choice [fusilli would work well])
1 1/2 Cups Sliced Strawberries
1 Cup Diced Cucumbers
1/4 Cup Thinly Sliced Red Onion
1 Cup Diced Feta
2 Tbsp. Fresh Dill
2 Tbsp. Fresh Mint
2 Tbsp. Fresh Basil

For the Vinaigrette-
1/4 Cup Red Wine Vinegar
1 Tbsp. Honey
1 Tbsp. Dijon Mustard
1 Tbsp. Olive Oil
1/2 Tsp. Salt
1/4 Tsp. Black Pepper

Make the vinaigrette by combining vinegar, honey, mustard, olive oil, salt, and pepper in a bowl and whisking until well combined or emulsified.

Cook pasta until al dente, and then strain and rinse with water (I only rinse my pasta for pasta salads to prevent a gummy pasta salad). Place the pasta on a single layer on a baking sheet and cool completely.

In the meantime, chop herbs, feta, berries, and veggies and add to a bowl.

Add in cooled pasta into the bowl with the rest of the ingredients and then toss with half of the vinaigrette.

Add more salt and pepper and the rest of the vinaigrette if desired after tasting.

She doesn't give the number of servings.