Save The first time I made this pasta salad was for a friend's backyard baby shower on a whim. I had strawberries that needed using and pasta in the pantry, so I threw them together hoping for the best. Everyone kept asking me for the recipe, and I honestly had to write it down on the spot because I'd been improvising. That sunny afternoon became the moment this recipe became my go-to spring contribution.
Last summer I brought this to a potluck and watched three different people ask for the recipe within ten minutes of arriving. The strawberries macerate slightly in the dressing, creating these little pockets of bright juice that make every bite interesting. My sister in law now requests it for every family gathering, which is the highest compliment I can imagine.
Ingredients
- 250 g (8 oz) bow-tie (farfalle) pasta: The nooks and crannies catch the dressing beautifully, and the shape feels festive and fun
- 100 g (3.5 oz) baby spinach: Use baby spinach rather than mature leaves for tenderness that wilts slightly without becoming mushy
- 200 g (7 oz) fresh strawberries: Choose berries that are deeply red but still firm enough to hold their shape when sliced
- 50 g (1/3 cup) sliced almonds: Toast them in a dry pan for 2 to 3 minutes until fragrant and golden
- 60 g (1/2 cup) crumbled feta cheese: The salty creaminess balances the sweet strawberries perfectly
- 2 tbsp fresh basil: Thinly slice the basil right before adding to prevent it from darkening
- 3 tbsp olive oil: Extra virgin gives the best flavor for the dressing base
- 2 tbsp apple cider vinegar: Adds a bright tang that cuts through the richness
- 1 tbsp honey: Use local honey if you can find it for the best floral notes
- 1 tsp Dijon mustard: This emulsifies the dressing and adds a subtle depth
- 1 tbsp poppy seeds: They add the most delightful tiny crunch throughout
- 1/2 tsp salt and 1/4 tsp black pepper: Adjust these to taste once everything is combined
Instructions
- Cook the pasta perfectly:
- Boil the bow-tie pasta in salted water until al dente, then drain and rinse under cold water until completely cool to stop the cooking process
- Whisk up the dressing:
- Combine olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper in a small bowl and whisk until thickened
- Build the salad base:
- Toss together the cooled pasta, baby spinach, sliced strawberries, and toasted almonds in a large salad bowl
- Bring it all together:
- Drizzle the poppy seed dressing over the salad and toss gently until every component is lightly coated
- Finish with flair:
- Sprinkle crumbled feta and fresh basil over the top just before serving for the prettiest presentation
Save This salad has become my unofficial welcome to spring dish. Something about the bright red strawberries against the green spinach just makes people smile before they even take a bite. I made it for Easter brunch this year and my aunt said it tasted like sunshine on a plate.
Make It Ahead
You can cook the pasta and make the dressing up to 24 hours in advance. Store them separately in the refrigerator and combine just before serving to maintain the best texture. The strawberries are best sliced within an hour of serving.
Serving Suggestions
This pasta salad works beautifully as a light main course for lunch or as a side at grilled dinner parties. It pairs wonderfully with lemon herb grilled chicken or would be perfect alongside a spring quiche.
Creative Variations
Swap the strawberries for fresh blueberries or diced peaches when they are in season. The dressing works beautifully with almost any fruit you have on hand. Try adding diced cucumber or avocado for extra freshness and creaminess.
- For a protein boost, add diced grilled chicken or garbanzo beans
- Walnuts or pecans work great if you do not have almonds
- The salad stays fresh for about 24 hours in the refrigerator
Save Hope this bright and beautiful salad finds its way to your table this season. It is the kind of recipe that makes people feel celebrated without you spending all day in the kitchen.
Recipe FAQs
- → Can I prepare this salad in advance?
Yes, you can cook the pasta and prepare the dressing up to 2 days ahead. Store separately in airtight containers. Combine the pasta with spinach and strawberries just before serving to prevent wilting and maintain freshness.
- → What can I substitute for bow-tie pasta?
Any medium-sized pasta works well. Penne, rotini, or orecchiette are excellent alternatives. Choose shapes that hold the dressing and fruit pieces effectively.
- → How do I toast almonds properly?
Spread sliced almonds on a baking sheet and toast at 350°F (175°C) for 5-8 minutes, stirring occasionally, until golden and fragrant. Watch carefully to prevent burning.
- → Is this suitable for vegetarians?
Absolutely. The base salad is naturally vegetarian. The optional feta cheese is vegetarian-friendly. For vegans, omit cheese or use plant-based alternatives.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. The pasta may soften slightly but remains delicious. The dressing can be stored separately for up to 4 days.
- → Can I add protein to this salad?
Certainly. Grilled chicken breast, sautéed chickpeas, or tofu cubes work beautifully. Add about 150-200g of protein per serving for a more substantial main course.