Spring Spinach Strawberry Pasta Salad

My friend Sarah brought this pasta salad to a picnic last spring and I could not stop eating it. The combination of sweet strawberries and savory feta was absolutely unexpected. I begged her for the recipe right there on her picnic blanket. Now it is my go to whenever I need something that feels fresh but still satisfying.

Last weekend I made this for my sister who swears she does not like fruit in savory dishes. She took one skeptical bite and went back for thirds. There is something about the way the tart strawberries play off the salty feta that just works.

Ingredients

• 250 g (8 oz) bow-tie (farfalle) pasta: The little bow shapes catch all that lovely dressing in their crevices
• 100 g (3.5 oz) baby spinach: Use the tender young leaves as they will not wilt as quickly under the dressing
• 200 g (7 oz) fresh strawberries: Pick berries that are deep red and smell fragrant as they will be the star of the show
• 50 g (1/3 cup) sliced almonds: Toast them in a dry pan until golden and fragrant which adds a lovely nutty crunch
• 60 g (1/2 cup) crumbled feta cheese: The salty creaminess balances the sweet berries perfectly
• 2 tbsp fresh basil: Slice it thin so the basil flavor disperses throughout rather than hitting in big patches
• 3 tbsp olive oil: A good quality extra virgin olive oil makes all the difference in the dressing
• 2 tbsp apple cider vinegar: Adds a bright tang that cuts through the richness
• 1 tbsp honey: Just enough to bridge the gap between the sweet fruit and savory elements
• 1 tsp Dijon mustard: This helps the dressing emulsify and stay creamy
• 1 tbsp poppy seeds: They add a delightful crunch and speckle the dressing beautifully

Instructions

Cook the pasta perfectly:

Boil those bow-ties in salted water until they are just tender with a tiny bite in the center. Rinse them immediately under cold water to stop the cooking process.

Whisk up the magic dressing:

Combine the olive oil, vinegar, honey, Dijon, poppy seeds, salt and pepper in a small bowl. Whisk vigorously until it thickens slightly and turns glossy.

Bring it all together:

Gently toss the cooled pasta with the spinach, strawberries and toasted almonds. Pour over that dressing and fold everything together until every piece is coated.

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This salad has become my signature contribution to every potluck now. People always ask for the recipe and I love seeing their surprised faces when I mention strawberries.

Make It Ahead

I often cook the pasta and toast the almonds the night before then store them separately in the refrigerator. The dressing can be whisked together and kept in a jar at room temperature.

Serving Suggestions

This works beautifully as a light lunch on its own or as a side dish alongside grilled chicken or fish. I sometimes serve it in individual mason jars for an adorable portable presentation.

Endless Variations

Swap out the strawberries for fresh peaches in the summer or try dried cranberries and pecans in fall. The basic formula of pasta, greens, fruit and cheese is endlessly adaptable to whatever looks fresh at the market.

• Add grilled chicken breast slices for a more substantial main course
• Try candied walnuts instead of toasted almonds for extra sweetness
• A handful of arugula mixed with the spinach adds a nice peppery bite

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Every time I make this I am reminded that the most unexpected flavor combinations are often the most wonderful. Enjoy every bite of this little taste of spring.

Frequently Asked Recipe Questions

→ Can I make this salad ahead of time?

Yes, you can prepare the components separately and assemble just before serving. Store the cooled pasta and dressing in separate containers for up to 24 hours. Add the spinach, strawberries, and almonds shortly before serving to maintain crispness.

→ What can I substitute for the poppy seed dressing?

A balsamic vinaigrette or raspberry vinaigrette works beautifully with strawberries. You can also use a simple lemon vinaigrette or honey mustard dressing for different flavor profiles.

→ Is this salad suitable for vegetarians?

Absolutely. The base salad is completely vegetarian. Feta cheese is optional, and you can easily omit it or use plant-based cheese for a vegan version.

→ How do I toast the almonds?

Spread almonds on a baking sheet and toast at 350°F (175°C) for 5-8 minutes, stirring occasionally, until golden and fragrant. Alternatively, toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently.

→ What protein options can I add?

Grilled chicken breast, pan-seared salmon, roasted chickpeas, or crispy tofu all complement this salad well. Add about 150-200g of cooked protein per four servings for a heartier main course.

→ Can I use frozen strawberries?

Fresh strawberries are preferable for texture and presentation, but thawed frozen strawberries can work. Drain them well to avoid excess moisture that could wilt the spinach or dilute the dressing.