Spinach Strawberry Pasta Salad

Last June, my sister showed up at my door with two baskets of strawberries she'd picked that morning and nothing planned for dinner. We stood in the kitchen laughing about how we should probably make something elegant with farm fresh produce, then ended up throwing pasta into a pot because we were both starving. That spontaneous creation became the salad I now make every time the weather turns warm.

I brought this to a neighborhood potluck last spring and watched three different people ask for the recipe before they even finished their first bite. Something about the combination of warm pasta and cool fresh strawberries just makes people happy, like discovering that two unlikely friends actually belong together.

Ingredients

• 250 g bow-tie pasta: Those little bows hold onto dressing beautifully and catch strawberries in their curves
• 100 g baby spinach: Use tender young leaves since older spinach can taste bitter against the sweet fruit
• 200 g fresh strawberries: Pick berries that smell fragrant and give slightly when you press them gently
• 50 g toasted almonds: Toasting transforms them from plain nuts into something that actually matters in the dish
• 60 g crumbled feta: The salty creaminess balances all that sweet-tangy brightness perfectly
• 2 tbsp fresh basil: Slice it thin so you get little bursts of herbal freshness in every bite
• 3 tbsp olive oil: A mild oil lets the other flavors shine without competing
• 2 tbsp apple cider vinegar: Adds the right amount of brightness that makes everything pop
• 1 tbsp honey: Just enough to bridge the gap between tart vinegar and sweet berries
• 1 tsp Dijon mustard: This tiny amount makes the dressing cling to every ingredient
• 1 tbsp poppy seeds: They add this subtle crunch that keeps things interesting
• 1/2 tsp salt and 1/4 tsp pepper: Season boldly since pasta absorbs flavor quickly

Instructions

Cook the pasta:

Boil those bow-ties until they have a little bite left in the center, then rinse under cold water until they're completely cool to the touch

Whisk the dressing:

Combine everything in a small bowl and keep whisking until the honey dissolves completely into the vinegar and oil

Build the base:

Toss the cooled pasta with spinach and strawberries in your biggest bowl so nothing gets crushed

Bring it together:

Pour the dressing over everything and fold gently until each piece of pasta glistens without drowning in it

Finish with flair:

Sprinkle almonds and feta on top right before serving so they stay crunchy and fresh

Save

My friend Sarah who claims she hates fruit in savory food took one skeptical bite and went back for thirds. Now she texts me every spring asking when I'm going to make the pink pasta again.

Make It Yours

Sometimes I swap toasted pecans for almonds when I want something more buttery, or use walnuts for extra earthiness. The salad handles substitutions beautifully without losing its personality.

Timing Matters

This is one of those rare dishes that tastes even better after sitting for an hour in the fridge. The pasta absorbs some dressing while the strawberries release their juices creating this incredible sauce that never existed in the original recipe.

Perfect Pairings

A crisp white wine cuts through the creamy feta and complements the sweet-tangy berries perfectly. Keep the wine chilled and pour it while the salad rests.

• Grilled chicken turns this from side dish into a proper dinner
• Chickpeas add protein and make it completely satisfying on its own
• Serve it in individual mason jars for the easiest potluck transport ever

Save

Every time I make this now, I think about that impromptu dinner with my sister and how the best recipes often come from being hungry and slightly impatient.

Recipe Questions & Answers

→ Can I make this pasta salad ahead of time?

Yes, prepare components up to 24 hours in advance. Store pasta separately from dressing and combine just before serving to maintain freshness and texture.

→ What pasta shapes work best?

Bow-tie pasta catches dressing well, but fusilli, penne, or rotini also work beautifully. Choose shapes with nooks to hold the tangy poppy seed dressing.

→ How do I toast almonds properly?

Spread sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant. Watch closely as nuts burn quickly.

→ Can I use frozen strawberries?

Fresh strawberries provide the best texture and flavor. If using frozen, thaw completely and pat dry before adding to prevent excess moisture in the salad.

→ What substitutions work for feta cheese?

Try goat cheese for tanginess, cubed mozzarella for mild creaminess, or nutritional yeast for a dairy-free option that still adds savory depth.