Cook pasta according to package directions and set aside to cool while you prepare the other ingredients.
While the pasta is cooking, make the dressing by whisking the ingredients together - set aside.
To a large bowl add the cooled pasta, red onion, baby bocconcini, arugula and strawberries. Drizzle with the dressing and toss to combine - taste and adjust seasoning with more salt and pepper if desired. Top with pistachios and serve.
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Notes
This pasta salad is best served the day it's made BUT it's easy to prep ahead!
To keep the ingredients more crisp if you’re making it earlier in the day and serving at a potluck or barbecue for dinner, put pasta in the bowl first and top with each of the other ingredients, sort of in their own segment. Cover and refrigerate. Before serving, drizzle with the dressing, toss and serve.
If you want to try using a different berry, blueberries would be delicious too.