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Recipe Instructions:

Ingredients
POPPY SEED DRESSING
2/3 cup (160g) Greek yogurt
1/4 cup (60ml) apple cider vinegar
1/4 cup (60ml) extra virgin olive oil
1/4 cup (85g) honey
1/2 teaspoon salt
1/2 teaspoon ground dry mustard (or 1 teaspoon dijon mustard)
1 Tablespoon poppy seeds
PASTA SALAD
1 pound 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
Instructions
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!