Pin It The first time I brought this pasta salad to a potluck, my friend Sarah actually gasped when she saw the bright strawberries against the green spinach. Someone asked if I'd spent hours making it look so pretty, and I had to laugh—it comes together in about twenty minutes flat. I've since learned that the secret really is tossing everything together right before serving, keeping those strawberries jewel bright and the spinach perfectly fresh.
Last summer, my sister made this for her daughter's graduation party while I manned the grill, and we both kept stealing bites between plating dishes. The poppy seed dressing has this magical way of pulling everything together without overpowering the delicate strawberries. Now whenever I see those first beautiful strawberries at the farmers market, this recipe is immediately on my menu rotation.
Ingredients
- 250 g (8 oz) bow-tie pasta: Farfalle catches the dressing beautifully in those little folds, and the bow shape looks so inviting mounded in a serving bowl
- 100 g (3.5 oz) baby spinach: Use tender young leaves rather than mature spinach—they're sweeter and dont get tough when dressed
- 200 g (7 oz) fresh strawberries: Pick berries that are deep red and fragrant, with no white shoulders near the stems
- 50 g (1/3 cup) sliced almonds: Toasting them first is absolutely worth it for that nutty crunch throughout
- 60 g (1/2 cup) crumbled feta: Optional but adds a creamy, salty contrast that makes each bite more interesting
- 3 tbsp olive oil: A fruity extra virgin olive oil makes the dressing feel special
- 2 tbsp apple cider vinegar: Provides the perfect tangy backbone for the sweet strawberries
- 1 tbsp honey: Use raw honey if you can find it—it adds subtle floral notes
- 1 tsp Dijon mustard: This emulsifies the dressing and gives it a little bite
- 1 tbsp poppy seeds: They add such a delightful crunch and speckle everything prettily
- 1/2 tsp salt and 1/4 tsp black pepper: Season the dressing generously since pasta needs proper seasoning to shine
Instructions
- Cook and cool the pasta:
- Boil your bow-ties in generously salted water until they're perfectly al dente, then drain and rinse under cold water until completely chilled. Spread the cooled pasta on a baking sheet for about 10 minutes so any excess moisture evaporates—this prevents the dressing from getting watered down later.
- Whisk together the dressing:
- In a small bowl, combine the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper. Whisk vigorously until the mixture thickens slightly and emulsifies into a creamy, speckled dressing.
- Toast the almonds:
- While the pasta cools, spread the sliced almonds in a dry skillet over medium heat, stirring constantly until fragrant and golden brown. Watch them closely because they go from perfectly toasted to burnt in about thirty seconds flat.
- Assemble the salad base:
- In a large serving bowl, combine the cooled pasta, washed and dried spinach, and those gorgeous sliced strawberries. The contrast of colors at this stage alone makes my kitchen feel more festive.
- Dress and finish:
- Drizzle about three quarters of the poppy seed dressing over the salad and toss gently with two large spoons until everything is lightly coated. Add more dressing if needed, then scatter the toasted almonds and crumbled feta over the top just before serving.
Pin It This pasta salad has become my go-to contribution for baby showers and birthday brunches because it feels special but isn't fussy to transport. I love watching people's faces when they take that first bite—the combination of creamy feta, sweet strawberries, and that tangy dressing always catches them by surprise in the best way.
Make Ahead Magic
You can cook the pasta and toast the almonds up to two days in advance, storing them separately in airtight containers. The dressing also keeps beautifully in the refrigerator for about a week. Just wait to combine everything until about an hour before serving to keep the textures perfect.
Seasonal Swaps
When strawberries aren't at their peak, try fresh blueberries or halved grapes for that same pop of sweetness. In autumn, I've used diced apples and swapped the poppy seeds for toasted pumpkin seeds—it becomes a completely different salad but just as delightful.
Serving Suggestions
This pasta salad works beautifully as a light main course alongside grilled chicken or fish. I've also served it as a side at summer barbecues where it disappears faster than anything else on the table. The colors are particularly stunning on a white platter or in a clear glass bowl.
- Chill your serving bowl for 15 minutes before assembling to keep everything fresh longer
- Have extra poppy seed dressing on the side since pasta absorbs dressing as it sits
- Wait until the last possible moment to add the basil leaves so they stay vibrant
Pin It There's something joyful about a salad that looks as good as it tastes, bringing a little celebration to even an ordinary Tuesday dinner. I hope this recipe finds its way into your spring and summer rotation too.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prepare the components ahead of time. Cook and cool the pasta, prepare the dressing, and wash the spinach separately. Combine them just before serving to keep the pasta from becoming soggy and the spinach fresh and crisp.
- → What can I substitute for feta cheese?
For a vegan version, use plant-based cheese or nutritional yeast. Goat cheese, mozzarella, or ricotta are excellent alternatives. You can also omit cheese entirely and increase the almonds for crunch.
- → How do I prevent the strawberries from becoming mushy?
Add the strawberries to the salad just before serving rather than several hours in advance. If preparing ahead, keep them separate and toss together at the last moment to maintain their texture and prevent juice from wilting the spinach.
- → What are good protein additions for this salad?
Grilled chicken breast, chickpeas, cannellini beans, or tofu work wonderfully. For non-vegetarian options, try grilled salmon or shrimp. Add about one cup of cooked protein per salad batch to make it more substantial.
- → Can I use frozen strawberries?
Fresh strawberries are recommended for the best texture and flavor. If using frozen, thaw completely and drain excess liquid to prevent the salad from becoming watery. Add them closer to serving time.
- → How should I store leftovers?
Store the dressed salad in an airtight container in the refrigerator for up to two days. The pasta will soften over time and the spinach may wilt. For best results, keep the dressing separate and dress the salad just before eating.