Poppy Seed Dressing

  • 2/3 cup (160g) Greek yogurt
  • 1/4 cup (60ml) apple cider vinegar
  • 1/4 cup (60ml) J.Olive Co. olive oil
  • 1/4 cup (80g) honey
  • 1/2 tsp salt
  • 1/2 tsp ground dry mustard (or 1 teaspoon dijon mustard)
  • 1 Tbsp poppy seeds

Pasta Salad

  • 1 lb dry pasta (elbow, bow tie, rotini, etc)
  • 5 cups chopped romaine lettuce
  • 1 lb – 1.5 lbs strawberries, sliced (I use 1.5 lbs for lots of strawberries!)
  • 2 avocados, diced
  • 3/4 cup crumbled feta cheese
  • 3/4 cup (85g) slivered or sliced almonds


  • Cook pasta according to package directions. Drain and cool for 5 minutes.
  • Meanwhile, whisk all of the poppy seed dressing ingredients together.
  • Stir the remaining pasta salad ingredients in with the pasta. Toss with dressing. Add a little more feta and almonds if you wish. (I like a little extra cheese!)
  • Cover and store in the refrigerator for up to 1 week. Tastes best on day 2 or 3, so it’s perfect to make ahead of time!

*Recipe from Sally’s Baking Addiction.

Call Now Button