Spring Spinach Strawberry Pasta Salad (Print version)

Fresh bow-tie pasta tossed with baby spinach, strawberries, almonds, and creamy poppy seed dressing. Ready in 25 minutes.

# What You'll Need:

→ Pasta

01 - 8 oz bow-tie (farfalle) pasta

→ Salad

02 - 3.5 oz baby spinach, washed and dried
03 - 7 oz fresh strawberries, hulled and sliced
04 - 1/3 cup sliced almonds, toasted
05 - 1/2 cup crumbled feta cheese (optional)
06 - 2 tablespoons fresh basil, thinly sliced (optional)

→ Poppy Seed Dressing

07 - 3 tablespoons olive oil
08 - 2 tablespoons apple cider vinegar
09 - 1 tablespoon honey
10 - 1 teaspoon Dijon mustard
11 - 1 tablespoon poppy seeds
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - In a large pot of salted boiling water, cook the bow-tie pasta according to package instructions until al dente. Drain thoroughly, rinse under cold water, and set aside to cool completely.
02 - In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and black pepper until well combined.
03 - In a large salad bowl, combine the cooled pasta, baby spinach, sliced strawberries, and toasted almonds.
04 - Drizzle the poppy seed dressing over the salad and toss gently to coat all ingredients evenly.
05 - Top with crumbled feta cheese and fresh basil if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes like spring in a bowl, bright and alive without being heavy or complicated.
  • You can prep everything ahead and toss it together minutes before guests arrive.
  • The poppy seed dressing is so good youll want to drizzle it on everything for a week.
  • Its flexible enough to add protein or swap ingredients based on what you have on hand.
02 -
  • If you dress the salad too early, the spinach will wilt and the strawberries will bleed, so wait until just before serving to toss it all together.
  • Rinsing the pasta under cold water after draining is essential, it stops the cooking and keeps the pasta from clumping into a sticky mess.
  • Toast the almonds in a dry skillet over medium heat for a few minutes, shaking the pan often, until they smell toasty and turn golden.
03 -
  • If your strawberries aren't very sweet, add an extra teaspoon of honey to the dressing to balance the flavors.
  • Use a large salad bowl with plenty of room so you can toss everything without bruising the strawberries or crushing the pasta.
  • For a little extra richness, drizzle a balsamic glaze over the top just before serving.
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