Spring Spinach Strawberry Pasta Salad

Last May I was frantically searching my refrigerator for something to bring to a potluck, throwing together random containers and half-used ingredients. That chaotic afternoon produced this pasta salad, and now it's the most requested dish at every gathering. The way sweet strawberries meet tangy feta and that honey-kissed dressing still catches me off guard every single time.

My neighbor Sarah actually stood over the salad bowl at our block party, picking out every last strawberry and asking what on earth I'd put in the dressing. Now she makes it weekly for her teenage sons who claim to hate salad but devour this particular combination. Something about the pasta makes it feel familiar while the fruit keeps it exciting.

Ingredients

• 250 g bow-tie pasta: The little bows catch dressing and strawberry juice in their crevices which is why farfalle works better than other shapes here
• 100 g baby spinach: Use tender young leaves rather than mature spinach which can be tough and bitter
• 200 g fresh strawberries: Pick berries that are deep red and slightly soft but not mushy for the sweetest flavor
• 50 g sliced almonds: Toasting them brings out their nutty flavor and adds crucial crunch to every bite
• 60 g crumbled feta cheese: The salty creaminess balances the sweet strawberries perfectly though you can skip it for vegan versions
• 2 tbsp fresh basil: This optional addition adds a peppery fresh note that cuts through the rich dressing
• 3 tbsp olive oil: Use a mild light olive oil so it doesn't overpower the delicate strawberry flavor
• 2 tbsp apple cider vinegar: Adds brightness and helps the dressing cling to the pasta and greens
• 1 tbsp honey: The natural sweetness bridges the gap between savory cheese and sweet fruit
• 1 tsp Dijon mustard: Emulsifies the dressing and gives it a subtle sharpness
• 1 tbsp poppy seeds: These tiny seeds add a gentle crunch and look beautiful scattered throughout
• 1/2 tsp salt and 1/4 tsp pepper: Season generously since the pasta absorbs salt as it sits

Instructions

Soft, absorbent towels keep counters dry while cooking, wiping spills, and handling dishes during everyday recipe prep.

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Cook the pasta until just tender:

Boil the farfalle in salted water until al dente then rinse immediately under cold water to stop cooking and prevent sticking

Whisk together the dressing:

Combine olive oil vinegar honey mustard poppy seeds salt and pepper in a small jar and shake vigorously until thickened

Combine the base ingredients:

Toss cooled pasta spinach strawberries and toasted almonds in a large bowl until evenly distributed

Dress the salad:

Drizzle half the dressing over the salad and toss gently adding more as needed until everything is lightly coated

Finish and serve:

Scatter feta and basil over the top right before serving and let everyone see those gorgeous red berries peeking through the green

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This salad saved me during that awful heatwave last July when turning on the oven felt like a punishment. We ate it on the back porch three nights in a row and nobody complained once about having salad for dinner.

Make It Your Own

Sometimes I swap the spinach for arugula when I want more pepperiness or use walnuts instead of almonds for a deeper flavor. Grilled chicken turns it into a full meal and chickpeas add protein while keeping it vegetarian.

Serving Suggestions

This pasta salad shines at picnics potlucks and backyard barbecues alongside anything grilled. I've also served it as a light lunch with crusty bread and a glass of crisp white wine.

Storage and Timing

The dressed salad stays fresh in the refrigerator for up to two days though the strawberries will soften. For best results keep the dressing separate and toss right before serving.

• Toast extra almonds and store them in an airtight container for quick assembly
• The dressing actually improves after a few hours in the fridge
• Bring everything to room temperature before serving for the best flavor

Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

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Every time I make this salad someone asks for the recipe and I always smile remembering that frantic afternoon when necessity became my new favorite dish.

Recipe Questions & Answers

→ Can I prepare this salad ahead of time?

Yes, you can prepare components in advance. Cook and chill the pasta, wash and dry the spinach, and prepare the dressing separately. Store each component in airtight containers for up to 2 days. Assemble just before serving to prevent the spinach from wilting.

→ What can I substitute for feta cheese?

Crumbled goat cheese offers a similar tangy flavor, while ricotta salata provides a firmer texture. For a vegan option, use dairy-free feta or skip cheese entirely. Shaved Parmesan also complements the poppy seed dressing beautifully.

→ How do I keep the spinach crisp?

Ensure spinach is thoroughly dried after washing, as excess moisture causes wilting. Pat dry with paper towels and dress the salad just before serving. Adding dressing at the last moment prevents the greens from becoming soggy.

→ Can I use frozen strawberries?

Fresh strawberries are preferable for texture and appearance, but thawed frozen berries work in a pinch. Thaw completely and drain excess liquid before adding to prevent the salad from becoming watery.

→ What wine pairs well with this salad?

Crisp Sauvignon Blanc and dry rosé complement the fresh fruit and tangy dressing perfectly. Pinot Grigio and light sparkling wines are also excellent choices for warm weather dining.

→ How do I toast almonds at home?

Spread sliced almonds on a baking sheet and toast at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden and fragrant. Cool completely before adding to the salad to maintain crispness.