Spring Spinach Strawberry Pasta Salad

Last spring my neighbor hosted an impromptu patio gathering and showed up with a bowl of something that looked like Confetti in Tupperland. Strawberries in pasta sounded suspicious. But one bite of that sweet tangy crunch converted me completely. Now it's the dish I make when I want people to ask for the recipe before they even finish their first serving.

I made this for my sister's baby shower last month and watched three different people ask my mother-in-law for the recipe. She just pointed at me with this knowing grin. The bowl was empty before the presents even got opened. Now it's my official I forgot I was hosting lunch emergency dish.

Ingredients

• 250 g bow-tie pasta: Farfalle catches the dressing in those little folds and holds everything together beautifully
• 100 g baby spinach: Wash it really well or your dressing will turn gritty and sad
• 200 g fresh strawberries: Pick berries that smell like strawberries actually should smell
• 50 g toasted sliced almonds: Toast them yourself raw almonds are basically just wood chips
• 60 g crumbled feta: Optional but honestly the salty creaminess makes the whole thing sing
• 2 tbsp fresh basil: Dont skip it those green ribbons make it look like you care about presentation
• 3 tbsp olive oil: Use something you actually like the taste of
• 2 tbsp apple cider vinegar: Bright enough to stand up to the honey without being harsh
• 1 tbsp honey: The glue that makes strawberries and dressing become best friends
• 1 tsp Dijon mustard: Just enough to make the dressing cling to everything
• 1 tbsp poppy seeds: Those little crunches make people wonder what your secret ingredient is
• 1/2 tsp salt and 1/4 tsp pepper: Season your dressing properly or nothing else matters

Instructions

Get your pasta party ready:

Boil that farfalle in salty water until its done but still has some backbone then rinse it under cold water until its actually cold not just pretending

Make the magic dressing:

Whisk everything together until the honey dissolves completely and taste it because dressing should taste good on its spoon

Build your masterpiece:

Toss the cooled pasta with spinach and strawberries and almonds then pour over that dressing like you mean it

The finishing touches:

Sprinkle the feta and basil on top right before serving because nobody wants soggy basil situation

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My four year old who claims strawberries are actually poison picked out every single piece of pasta and left nothing else in her bowl. Small victories. This salad has become my go to for whenever I need something that feels special but only takes twenty minutes of actual work.

Make It Your Own

Swap the strawberries for diced fresh peaches in late summer and suddenly it's a completely different vibe. Grilled chicken turns it into dinner but honestly I've eaten massive bowls of just the salad for lunch and called it balanced.

The Dressing Game

Double the dressing recipe and keep it in a jar in your fridge. It's fantastic on regular green salads or drizzled over roasted vegetables. Sometimes I make extra just to have on hand for emergency salad situations.

Serve It Like You Mean It

Use a wide shallow bowl instead of a deep one so all those pretty colors are visible. Restaurant plating trick that takes zero extra effort.

• Chill your serving bowl for ten minutes first keeps everything fresh longer
• Save a few perfect strawberry slices for the very top
• Extra almonds scattered on top look professional and intentional

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This is what spring tastes like when it decides to show up in salad form. Make it for someone who claims they don't like fruit in savory dishes and watch them change their entire worldview.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, you can prepare components in advance. Cook the pasta and dressing the day before, then store separately in airtight containers. Assemble the salad just before serving to prevent the pasta from becoming soggy and to keep the spinach fresh and crisp.

→ What can I substitute for the poppy seed dressing?

A balsamic vinaigrette or honey mustard dressing works wonderfully. You can also try a citrus-based dressing with lemon or lime juice for a brighter flavor profile that complements the strawberries beautifully.

→ How do I keep the strawberries from making the salad watery?

Hull and slice the strawberries just before serving. If preparing ahead, store them separately and add them at the last moment. You can also gently pat them dry with paper towels before slicing to remove excess moisture.

→ Is this suitable for meal prep?

For best results, keep components separate and assemble within a few hours of serving. The pasta can be made 1-2 days ahead, but combine with greens and dressing just before eating to maintain optimal texture and freshness.

→ What proteins pair well with this salad?

Grilled chicken breast, pan-seared salmon, or crispy chickpeas add excellent protein options. For vegetarian variations, try crumbled goat cheese, tofu, or white beans for heartier servings.

→ Can I use a different pasta shape?

Absolutely. Penne, rotini, or small shells work great. Choose shorter pasta shapes that hold dressing well and complement the salad ingredients. Avoid long pasta like spaghetti that can be harder to toss and serve.