You may not agree that pineapple belongs on pizza, but you have to admit--fruit belongs in pasta salad. Especially when you are combining strawberries with al dente Barilla Pennette Rigate, balsamic vinegar, fresh herbs and feta cheese--the combination of sweet and savoury make for the perfect summer flavours in this recipe.
- Total Fat
- Total Carbohydrate
Ingredients 6 Number of Servings
1 box Barilla Pennette Rigate
5 tbsp balsamic vinegar
6 oz bag spinach
6 basil leaves, chopped
5 tbsp olive oil
1 1/2 cup strawberries, quartered
3/4 cup feta cheese
Salt and black pepper to taste
- Cook Pennette Rigate for 1 minute short of recommended cook time.
- Drizzle with 1 tbsp olive oil and cool down on a tray.
Gather remaining ingredients in a bowl and toss pasta in together. Serve and enjoy!