Tender bow-tie pasta tossed with fresh spinach, strawberries, almonds, and a homemade poppy seed dressing.
# What You 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 - Bring a large pot of salted water to a rolling boil. Add bow-tie pasta and cook according to package directions until al dente. Drain through a colander, rinse under cold water, and allow to cool completely.
02 - In a small mixing bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and black pepper until fully emulsified and well combined.
03 - Transfer cooled pasta to a large salad bowl. Add baby spinach, sliced strawberries, and toasted almonds to the bowl.
04 - Pour poppy seed dressing over the pasta mixture and toss gently with utensils to evenly coat all ingredients without breaking the strawberries.
05 - Top with crumbled feta cheese and fresh basil if desired. Serve immediately while flavors are fresh.
