Want a taste of that sweet, sweet summertime? The ocean breeze, the sunny rays, the carefree vacation days–yep, Strawberry Pasta Salad tastes just like that. Your worries wither away as you experience the buttery pasta swimming in the sweet, zesty, and tangy dressing. With each crunch, there’s a nice little strawberry burst, a nutty almond sensation, and a spicy jalapeño flare. Sprinkled with tropical coconut and calming mint, the flavors of Strawberry Pasta Salad taste like a breath of fresh summer air!


  • 1/2 pound mini farfalle or bow tie pasta, uncooked
  • 1/2 cup lemon yogurt
  • 1/4 cup canola oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper
  • 1 green onion, thinly sliced
  • 2 tablespoons crystallized ginger, finely chopped
  • 1 tablespoon pickled jalapeño slices, finely chopped
  • 1 pound fresh strawberries, quartered
  • 1/4 cup slivered almonds, toasted
  • coconut, optional, to taste, sweetened, and shredded
  • fresh mint leaves, optional, to taste


Step 1 –Cook the pasta to al dente according to the package directions.

Step 2 –Drain the pasta, then rinse with cold water.

Step 3 –Drain the pasta well.

Step 4 –In a large bowl, whisk the yogurt, oil, lemon juice, salt, and cayenne until blended.

Step 5 –Stir the green onion, ginger, and jalapeño into the yogurt mixture.

Step 6 –Add the pasta to the dressing and toss to coat.

Step 7 –Refrigerate, covered, until serving or for at least 3 hours and up to overnight.

Step 8 –Stir the strawberries and the almonds into the pasta salad just before serving.

Step 9 –Sprinkle with the coconut and the mint.

Also Read:  Grandma's Rice Dish

Step 10 –Serve.