Spring Spinach Strawberry Pasta Salad

The first time I brought this pasta salad to a Memorial Day gathering, my friend Sarah actually followed me around the party until I wrote down the recipe. Something about those sweet strawberries hitting the tangy feta makes people genuinely territorial about their serving. Now it's become my go to when I need something that feels special but won't keep me stuck in the kitchen while guests arrive.

Last summer I made three batches of this salad for different potlucks and each time someone asked if there was some secret ingredient. The truth is the magic happens when you let the strawberries macerate slightly in that dressing. I've learned the hard way that assembling it right before serving means those berries stay perky instead of getting sad and wilted.

Ingredients

• 250 g (8 oz) bow-tie (farfalle) pasta: Those little bow shapes catch the dressing in all the right places and hold up beautifully without getting mushy
• 100 g (3.5 oz) baby spinach: Use the tender baby leaves rather than mature spinach which can be tough and bitter
• 200 g (7 oz) fresh strawberries: Pick berries that are deep red and fragrant under ripe berries won't give you that sweetness we need
• 50 g (1/3 cup) sliced almonds: Toast them in a dry pan over medium heat until they're golden and fragrant about 3 minutes
• 60 g (1/2 cup) crumbled feta cheese: The salty creamy element that bridges the sweet and savory flavors
• 3 tbsp olive oil: A fruity extra virgin olive oil makes all the difference here
• 2 tbsp apple cider vinegar: Provides that bright acidity that cuts through the richness
• 1 tbsp honey: Balances the vinegar and enhances the natural sweetness of the strawberries
• 1 tsp Dijon mustard: Helps emulsify the dressing so it coats every single bite
• 1 tbsp poppy seeds: These little seeds add such a pleasant crunch and visual appeal
• 1/2 tsp salt and 1/4 tsp black pepper: Season the dressing generously since pasta needs proper salting

Instructions

Cook the pasta to perfection:

Boil those bows in salted water until they're al dente then drain and rinse under cold water until completely cool. This stops the cooking process and prevents the pasta from becoming a gummy mess.

Whisk up the magic dressing:

Combine olive oil apple cider vinegar honey Dijon mustard poppy seeds salt and pepper in a small bowl. Whisk vigorously until everything comes together into a smooth emulsion.

Build your colorful masterpiece:

In a large salad bowl toss together the cooled pasta baby spinach sliced strawberries and toasted almonds. Let the colors speak for themselves before you even add the dressing.

Bring it all together:

Drizzle that gorgeous poppy seed dressing over the salad and toss gently until every component is lightly coated. The strawberries should glisten and the spinach should look freshly dressed not drowned.

Finish with flourish:

Scatter crumbled feta and fresh basil over the top if you're using them. Serve immediately while everything still has that perfect crunch and the berries are at their peak.

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My neighbor's daughter who claims to hate salad actually asked for seconds when I brought this over for a backyard dinner. Watching someone discover that salads can be exciting rather than obligatory is one of my favorite kitchen moments.

Make It Yours

I've swapped strawberries for fresh blueberries in late summer and used chopped pecans instead of almonds when that's what I had in the pantry. The formula stays the same but the personality shifts with the seasons.

Protein That Works

Grilled chicken cut into bite sized pieces turns this into a complete meal. Chickpeas also add substance and protein for a heartier vegetarian version that still feels light.

Serving Strategy

This salad shines brightest alongside grilled fish or as part of a larger spread at brunch. I've found that people appreciate having something fresh and cool when the main dish comes hot off the grill.

• Chill your serving bowl for 10 minutes before assembling
• Keep a little extra dressing on the side for anyone who wants more
• The salad holds up for about 2 hours before the strawberries start releasing too much liquid

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There's something about the way pink strawberry juice stains the dressing that makes every bowl look like a celebration. Happy spring cooking.

Recipe Questions & Answers

→ Can I make this pasta salad ahead of time?

Yes, you can prepare the pasta and dressing up to 24 hours in advance. Store them separately in the refrigerator. Toss everything together just before serving to maintain the best texture and prevent the spinach from wilting.

→ What other pasta shapes work well?

Rotini, penne, or fusilli are excellent alternatives that catch the dressing nicely. Orzo or small shells also work beautifully if you prefer a different texture. Just cook until al dente for the best results.

→ Can I substitute the strawberries?

Fresh raspberries, blackberries, or diced apples make great seasonal alternatives. Dried cranberries or cherries work well too, though you may want to reduce the honey slightly in the dressing to balance the sweetness.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more dressing as it sits, so you might want to add a splash more olive oil or vinegar before serving again.

→ What protein additions work best?

Grilled chicken, shrimp, or chickpeas complement the flavors beautifully. You could also add diced mozzarella for a vegetarian protein boost that pairs wonderfully with the strawberries and balsamic notes.

→ Can I use a different nut?

Walnuts, pecans, or pine nuts all work wonderfully. Toast them lightly first to enhance their flavor and crunch. For a nut-free version, try sunflower seeds or pumpkin seeds instead.