Spring Spinach Strawberry Pasta Salad

I tossed this salad together on a whim one Saturday when the farmers market was overflowing with strawberries and I had a box of bow-tie pasta calling from the pantry. The combination sounded odd at first, fruit and pasta, but one bite erased every doubt. The sweetness of the berries against the peppery bite of fresh spinach and the crunch of toasted almonds created something I never expected: a dish I now make every time the weather turns warm. It's become my go-to for picnics, potlucks, and those evenings when dinner needs to feel like a celebration without any fuss.

The first time I brought this to a backyard barbecue, I watched a friend who claimed she hated fruit in savory dishes go back for thirds. She kept asking what made it work, and honestly, I think it's the dressing. That tangy-sweet poppy seed vinaigrette pulls everything together, coating each pasta bow and strawberry slice with just enough flavor to make you forget the rules you thought you knew about salad. Now she texts me every May asking if I'm making it again.

Ingredients

• Bow-tie pasta: The shape isn't just cute, it catches the dressing in every fold and gives you a satisfying bite in every forkful.
• Baby spinach: Tender and mild, it wilts just slightly when tossed with warm pasta, adding color and a hint of earthiness without overpowering the strawberries.
• Fresh strawberries: Use the ripest, sweetest ones you can find; their juices mingle with the dressing and turn the whole salad into something almost jammy.
• Sliced almonds: Toast them until they smell nutty and golden, this step is non-negotiable for the crunch and depth they bring.
• Feta cheese: Crumbled feta adds a salty, creamy contrast, though you can skip it for a vegan version or swap in goat cheese if that's your style.
• Olive oil: A good quality olive oil makes the dressing smooth and rich, coating everything without feeling greasy.
• Apple cider vinegar: Its bright acidity cuts through the sweetness and wakes up every other flavor in the bowl.
• Honey: Just enough to balance the vinegar and bring out the natural sweetness of the strawberries.
• Dijon mustard: It emulsifies the dressing and adds a subtle sharpness that keeps things interesting.
• Poppy seeds: They give the dressing a little texture and a faint nuttiness that feels both classic and elegant.

Instructions

Cook the pasta:

Boil the bow-tie pasta in salted water until it's just tender with a little bite left, then drain and rinse it under cold water to stop the cooking. Let it cool completely so it doesn't wilt the spinach when you toss everything together.

Make the dressing:

In a small bowl, whisk the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and black pepper until it's smooth and slightly thickened. Taste it and adjust the sweetness or tang to your liking.

Combine the salad:

In a large bowl, toss the cooled pasta with baby spinach, sliced strawberries, and toasted almonds until everything is evenly mixed. The colors alone will make you smile.

Dress and finish:

Drizzle the poppy seed dressing over the salad and toss gently, making sure every piece gets a little coating. Top with crumbled feta and fresh basil if you're using them, then serve right away while the spinach is still perky.

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I remember making this for a Mother's Day brunch and watching my mom pick out every strawberry with her fork, savoring them one by one before she even touched the pasta. She said it reminded her of the strawberry fields we used to visit when I was little, and suddenly this simple salad became a way to bring back a piece of that sweetness. Food has a way of doing that, turning a handful of ingredients into a memory you didn't know you were making.

Storing and Serving

This salad tastes best when it's freshly tossed, but you can prep the components separately and store them in the fridge for up to a day. Keep the dressing in a jar, the pasta in one container, and the spinach, strawberries, and almonds in another, then combine everything just before you're ready to eat. If you have leftovers, they'll keep for a day in the fridge, though the spinach will soften and the strawberries will lose some of their firmness. I've eaten it the next day and still enjoyed it, but it's never quite as vibrant as the first toss.

Customizing Your Salad

One of the things I love most about this recipe is how easily it bends to whatever you have on hand or whoever you're feeding. Swap the almonds for walnuts or pecans if that's what's in your pantry, or toss in grilled chicken or chickpeas to make it heartier. I've added thinly sliced red onion for a sharper bite, swapped the feta for goat cheese when I wanted something creamier, and even thrown in a handful of arugula when I didn't have enough spinach. The dressing is forgiving, and the strawberries are the stars, so as long as you keep those, you can play with the rest. It's the kind of recipe that grows with you, changing a little every time you make it.

Pairing and Occasions

This salad shines at outdoor gatherings, spring picnics, and lazy Sunday lunches when you want something that feels special but doesn't require turning on the oven. I've served it alongside grilled salmon, roasted chicken, and even just crusty bread and cheese for a light meal. It pairs beautifully with a crisp Sauvignon Blanc or a chilled rosé, something that echoes the bright, fruity notes in the salad itself.

• Bring it to a potluck in a big glass bowl so everyone can see the colors.
• Serve it as a main dish for a vegetarian lunch with a side of garlic bread.
• Double the dressing recipe and keep extra in the fridge for quick weeknight salads.

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This salad has become one of those recipes I make without thinking, the kind that feels like a hug from warmer days even when the calendar says otherwise. I hope it finds a place in your kitchen the way it has in mine.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes! Prepare all components separately and store in the refrigerator. Combine the pasta, spinach, and strawberries just before serving, then dress immediately to prevent wilting and maintain crispness.

→ How do I prevent the pasta from sticking together?

After cooking, rinse the pasta thoroughly under cold water and toss lightly with a small amount of olive oil. This prevents clumping and helps it cool faster for optimal texture in the finished salad.

→ Can I use frozen strawberries instead of fresh?

Fresh strawberries work best for their firm texture and bright flavor. If using frozen, thaw and drain them completely to remove excess moisture, which can make the salad soggy.

→ What's the best way to toast the almonds?

Toast in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly golden. This brings out their natural oils and enhances the overall depth of flavor in the salad.

→ Is this salad suitable for vegan diets?

Absolutely! Simply omit the feta cheese or substitute plant-based alternatives. All other ingredients are naturally vegan-friendly, making it easy to adapt for your dietary preferences.

→ How long will the dressing keep in the refrigerator?

Store the poppy seed dressing in an airtight container for up to one week. Shake or whisk before each use, as the ingredients may separate naturally during storage.