This Pasta Salad with Strawberries, Gouda and Fresh Basil is everything you want in a warm-weather dish—light, vibrant, and bursting with sweet and savory flavor. Juicy strawberries, creamy aged Gouda, and fragrant basil come together with a tangy balsamic dressing for a pasta salad that truly tastes like summer.
It’s perfect for picnics, backyard BBQs, pool days, or an easy weeknight dinner when you want something refreshing but still satisfying.
A Fresh Take on an Old Favorite
After a hectic week of grabbing whatever was quick and easy, I finally slowed down for a proper grocery run—hitting my usual rotation of bulk, specialty, and everyday stores. Sometimes all it takes is one great ingredient to spark inspiration.
That inspiration came in the form of a crisp, fruit-forward rosé—bright with notes of strawberry and citrus. That was the moment this dish came together: a pasta salad that mirrors those flavors and feels just as light and summery.
With fresh strawberries already in hand, all that was left was to build around them—and the result is this colorful, flavor-packed salad that pairs beautifully with a chilled glass of wine and a sunny evening.
Why You’ll Love This Recipe
- Sweet + savory balance (fruit, cheese, herbs, and olives)
- Quick and easy—ready in under 30 minutes
- Perfect make-ahead dish
- Unique twist on traditional pasta salad
- Great for entertaining or meal prep
Ingredient Notes
Pasta:
Multi-colored spiral pasta adds visual appeal and holds onto the dressing well. Rotini or fusilli work best.
Strawberries:
Use ripe, in-season strawberries for maximum sweetness and flavor. Slice just before mixing for freshness.
Aged Gouda:
This brings a slightly nutty, caramel-like richness. You can substitute with feta, goat cheese, or mozzarella if needed.
Fresh Basil:
Adds brightness and a fresh herbal note. Tear instead of chop to prevent bruising.
Shallots:
Milder than onions with a subtle sweetness—perfect for raw applications.
Kalamata Olives:
Provide a briny contrast that balances the sweetness of the berries.
Balsamic Vinegar:
Aged balsamic adds depth and slight sweetness. Use a good-quality one if possible.
Dijon Mustard:
Helps emulsify the dressing and adds a subtle tang.
Tips for the Best Pasta Salad
- Salt your pasta water well—this is your first layer of flavor
- Cook pasta al dente so it doesn’t get mushy
- Cool pasta completely before mixing to keep ingredients fresh
- Toss lightly with oil after draining to prevent sticking
- Add basil just before serving for the best color and flavor
- Chill for 30–60 minutes to let flavors meld
Food Pairings
This pasta salad plays well with a variety of dishes. Try serving it alongside:
- Grilled chicken or lemon herb shrimp
- Burgers or veggie burgers
- Prosciutto or charcuterie boards
- Crusty bread with olive oil
- Light summer soups like gazpacho
Wine Pairings
This dish shines with a crisp, refreshing wine. Great options include:
- Dry rosé (especially one with strawberry and citrus notes)
- Sauvignon Blanc
- Pinot Grigio
- Sparkling wine or Prosecco
A fruit-forward rosé is especially perfect—it echoes the strawberries and complements the creamy Gouda beautifully.
Frequently Asked Questions
Yes! Make it up to a day in advance. For best results, add the basil right before serving.
Store in an airtight container for up to 3 days.
Absolutely—grilled chicken, shrimp, or even chickpeas work well.
Yes. Feta, mozzarella pearls, or goat cheese are great substitutes.
You can experiment with other fruits like peaches or blueberries, but strawberries give the best balance here.
Make It Your Own
- Add arugula or spinach for extra greens
- Toss in toasted nuts like walnuts or pine nuts
- Swap balsamic for a citrus vinaigrette for a brighter twist
- Add avocado just before serving for creaminess
If you make this Pasta Salad with Strawberries, Gouda & Fresh Basil, I’d love to hear how it turned out! Leave a comment below or tag your photo so I can see your creation.
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Enjoy!
Pasta Salad with Strawberries, Gouda & Fresh Basil
Equipment
- Large Pot
- Colander
- Large mixing bowl
- Small mixing bowl
- Whisk
- Knife + cutting board
Ingredients
- 1 pound multi-colored spiral pasta
- 1/2 cup sliced shallots
- 2 cups sliced fresh strawberries
- 1 cup fresh basil torn, washed and dried
- 1/3 pound aged Gouda cheese cut into small cubes
- 1/2 cup Kalamata olives quartered
- 1/4 cup aged balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon Dijon grain mustard
- 1/2 teaspoon kosher salt
- Freshly ground black pepper to taste
Instructions
- Cook the pasta according to package directions until al dente.
- Drain and rinse under cold running water to cool completely. Toss lightly with a small amount of olive oil to prevent sticking.
- In a large mixing bowl, combine the cooled pasta, sliced shallots, strawberries, basil, Gouda, and olives.
- In a separate small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and black pepper.
- Pour the dressing over the pasta salad and toss gently to coat.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately or chill before serving for enhanced flavor.
Notes
- For best flavor, use ripe, in-season strawberries.
- Chill the salad for 30–60 minutes before serving to allow flavors to meld.
- Substitute feta or fresh mozzarella if Gouda isn’t available.
- Add grilled chicken or prosciutto to turn this into a main dish.
- If making ahead, add basil just before serving to keep it fresh and vibrant.
Nutrition
More Fresh Salad Recipes
- Broccoli Pasta Salad
- Easy Lemon Basil Pasta Salad Recipe
- Asian Cucumber Salad
- Hawaiian Style Macaroni Salad
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6 Comments
Liz
May 31, 2017 at 4:40 pmYes it looks awesome!
Angela@mealstreetkitchen
May 31, 2017 at 7:44 pmThank you!
docsimonson
May 29, 2017 at 7:32 amReally good job of balancing flavors. It sounds delicious, and your photos are so well done. I really need to learn a bit more about photographing food. My photos are about as bad as a photo can get and not cause severe swelling of the brain.
Angela@mealstreetkitchen
May 29, 2017 at 7:46 amThank you! I take about a million photos of each dish! I figure one of them has to turn out right.
chef mimi
May 29, 2017 at 5:38 amThat’s so pretty! I’ve actually bought that pasta before!
Angela@mealstreetkitchen
May 29, 2017 at 7:02 amThank you! I love trying fun new pasta shapes.