You are going to love this recipe from the first aromas – after just 10 minutes in the oven! If you’ve heard of the popular TikTok feta and tomato pasta bake we have transformed this food trend into an easy spring-to-summer pasta. Introducing our Strawberry Basil Feta Pasta. I’m not drooling, you’re drooling!
This is a low-maintenance recipe with under 20 minutes of prep time. And a great one to win anyone over at a pot-luck, backyard BBQ, or simply a family dinner. It’s extremely versatile as you can choose your favorite pasta noodles; calling all bow-tie, penne, and rigatoni lovers! This pasta can also be served as a hot pasta or a cold pasta salad, as these flavors together are just winners. I actually prefer it as a cold pasta salad, but that’s just me! The light and fresh flavors that the strawberries and basil create are too delicious.
BTW, I should introduce myself… My name is Kennedy Profaizer and I’m currently working on my Masters in Dietetics to become a Registered Dietitian. I enjoy cooking, sustainability, and the social media aspect of food and nutrition; so working with Serena and Deanna was the absolute perfect match!
At first, I was very nervous making this. I figured, well, this is going to be fantastic or a complete dud. I’m glad it was not a dud. The sweet juices from the strawberries, mixed with the salty creaminess from the feta and the freshness the basil brings in: ugh I’m obsessed!
Question: If you could be one pasta what would you be? I think I’d be bow-tie, because I like to think I’m very fancy! 😉
Like the popular TikTok baked tomato feta recipe, but with new spring and summer flavors of strawberries and basil. Serve it with pasta as a cold picnic salad, or room temperature.
2 pounds of fresh strawberries, stemmed and quartered
1 block (8 oz) of feta cheese
4 tablespoons of extra virgin olive oil, divided
¼ teaspoon of black pepper
1 pound of your favorite pasta noodles
1 1/2 teaspoon of kosher salt
1 cup of fresh basil, chopped
2 tablespoons of reduced balsamic vinaigrette, optional
Preheat oven to 400 degrees Fahrenheit. Mist a 9 x 13 inch baking dish with cooking spray.
Add cut strawberries into baking dish and drizzle strawberries with 2 tablespoons of olive oil; toss with hands to completely cover strawberries.
Add block of feta to the middle of the dish, no strawberries should be under the feta but all strawberries should surround the feta. Drizzle the last 2 tablespoons of olive oil on top of feta block and sprinkle with pepper. Bake for 40 minutes until feta is a light golden brown and strawberries are soft and bubbling in their juices.
While the feta and strawberries are cooking, boil water for pasta in a large pot. When boiling, stir in the salt.
Cook pasta noodles according to package directions.
Drain pasta noodles when done cooking al dente; saving ¼ to ½ cup of pasta water before draining. The starch from the pasta water helps thicken pasta sauce.
Once strawberries are done, break up feta and mix with strawberries. Add mixed strawberries and feta sauce to pot of noodles and stir together. Add a few tablespoons of pasta water. Finish with chopped basil and give it another couple stirs.
Serve either warm from the pot into bowls or cool for 2-3 hours in the refrigerator to serve as a cold pasta salad and add optional drizzle of reduced balsamic vinaigrette.