Strawberry Pasta Salad

A light and refreshing dish finished with Rice Vinegar for Sushi and olive oil. Cutting the strawberries into larger pieces helps retain their texture for a perfect balance of flavor and bite.

2 Servings

6 strawberries
6 cherry tomatoes
2.8 oz short pasta (fusilli)
[A] 2 tsp Rice Vinegar for Sushi
[A] 2 tsp olive oil
[A] 1 tsp lemon juice
Lemon zest, a small amount
Salt, to taste
Black pepper, to taste
Dill, as needed

Directions

In a pot, bring 4 cups of water to a boil and add 2 tsp of salt (not listed in ingredients). Cook the short pasta according to the package instructions.
Cut the strawberries into quarters (lengthwise, in a cross shape). Finely chop the cherry tomatoes.
Once the pasta is cooked, drain and rinse under cold running water. Shake off excess water thoroughly.
In a bowl, combine the chopped strawberries, tomatoes, and [A]. Add the pasta, season with salt and black pepper, and mix well.
Transfer to a serving dish, garnish with dill, and grate lemon zest on top.

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