Spring Spinach Strawberry Pasta Salad

The first time I brought this pasta salad to a friend's Memorial Day picnic, someone actually asked for the recipe before they even finished their first bite. There's something almost magical about how sweet strawberries and tender spinach play together against that tangy homemade dressing. I've made it for baby showers, potlucks, and lazy Tuesday dinners, and somehow it never gets old.

Last summer my neighbor's daughter graduated, and I'd offered to bring a dish to the open house. The morning of the party, I realized I hadn't grocery shopped yet, so I grabbed whatever looked fresh at the market and threw this together on my countertop. The graduate's grandmother tracked me down three days later asking how I made that salad, which is pretty much the highest compliment I've ever received in my entire life as a home cook.

Ingredients

• 250 g (8 oz) bow-tie (farfalle) pasta: The little bows catch all that dressing in their crevices, plus they look absolutely darling on a platter
• 100 g (3.5 oz) baby spinach: Use baby spinach rather than mature leaves since it's tender enough to eat raw without any bitterness
• 200 g (7 oz) fresh strawberries: Pick berries that are deep red and smell fragrant since they're the star of the show here
• 50 g (1/3 cup) sliced almonds: Toast them in a dry pan for just 2 minutes until golden and fragrant since this tiny step makes such a difference
• 60 g (1/2 cup) crumbled feta cheese: Totally optional but adds this creamy salty element that balances all the sweetness
• 2 tbsp fresh basil: Thinly slice it into ribbons instead of chopping so the basil flavor doesn't overpower everything else
• 3 tbsp olive oil: Use a good quality extra virgin olive oil since the dressing is so simple
• 2 tbsp apple cider vinegar: Adds a nice fruity acidity that's mellower than white vinegar
• 1 tbsp honey: The honey balances the vinegar and highlights the natural sweetness of the strawberries
• 1 tsp Dijon mustard: This helps emulsify the dressing so it doesn't separate on you
• 1 tbsp poppy seeds: They add this delightful little crunch throughout every bite
• 1/2 tsp salt: Don't skip this even though the feta is salty since the pasta needs seasoning
• 1/4 tsp freshly ground black pepper: Freshly cracked pepper makes a noticeable difference here

Instructions

Cook and cool the pasta:

Boil your bow-tie pasta in a big pot of generously salted water until it's perfectly al dente, then drain and rinse it under cold water until it's completely cool to the touch. This stops the cooking process and prevents the pasta from becoming mushy later.

Whisk up the dressing:

In a small bowl, combine the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper, whisking until the mixture thickens slightly and everything is emulsified. The dressing will look creamy and opaque when it's ready.

Combine your base:

In your largest salad bowl, toss together the cooled pasta, baby spinach, sliced strawberries, and those glorious toasted almonds until everything is evenly distributed. The contrast of colors alone will make you smile.

Dress and toss:

Drizzle that homemade poppy seed dressing over the salad and use gentle folding motions to coat everything without bruising the strawberries or tearing up the spinach too much. Take your time with this step.

Add the finishing touches:

Sprinkle the crumbled feta and fresh basil ribbons over the top right before serving, then watch people's eyes light up when they see how beautiful it looks. Serve it immediately while everything is still fresh and vibrant.

Save to Pinterest

My sister-in-law texted me the morning after our family reunion last year saying her daughter had requested this salad for her birthday dinner instead of cake. I'm not saying that'll happen for you, but watching kids genuinely excited about eating spinach might just become one of your new favorite things.

Make It Ahead Like A Pro

You can cook the pasta and toast the almonds up to two days in advance, storing them separately in airtight containers in the refrigerator. The dressing also keeps beautifully in a jar for about a week, so I often double the recipe and keep the extra in my fridge for quick salads throughout the week.

Serving Suggestions

This pasta salad shines alongside grilled chicken, fish, or even as a standalone light lunch on hot days when turning on the oven sounds like punishment. Sometimes I'll add chickpeas or grilled shrimp when I want to make it more substantial for dinner.

Customization Ideas

Don't be afraid to swap ingredients based on what's in season or what your family actually enjoys. The basic formula of pasta, fruit, greens, and that tangy poppy seed dressing works with so many combinations.

• Try peaches and arugula in late summer when strawberries aren't at their best
• Pecans or walnuts work beautifully if someone has almond allergies
• Leave out the cheese entirely and it's still absolutely delicious

Save to Pinterest

Hope this bright and happy salad finds its way to your table soon, bringing all those fresh spring flavors into your kitchen. There's something deeply satisfying about a dish that looks as beautiful as it tastes.

Recipe FAQ

→ Can I prepare this salad in advance?

Yes, you can cook the pasta and prepare the dressing up to 4 hours ahead. Store them separately in the refrigerator. Combine everything about 15 minutes before serving to prevent the pasta from absorbing too much dressing and becoming soggy.

→ What can I use instead of strawberries?

Fresh raspberries, blueberries, or sliced peaches work beautifully as substitutes. You can also use dried cranberries or cherries for a different flavor profile and texture contrast.

→ How do I make this vegan?

Simply omit the feta cheese or replace it with vegan cheese alternatives. The salad is naturally plant-based otherwise. For added protein, toss in roasted chickpeas or white beans before serving.

→ Can I add protein to this dish?

Absolutely. Grilled chicken breast, pan-seared shrimp, crumbled crispy bacon, or roasted chickpeas all pair wonderfully. Add about 150-200g of protein per serving for a more substantial main course.

→ Why toast the almonds?

Toasting almonds enhances their nutty flavor and improves texture, adding a delightful crunch. Simply place them in a dry skillet over medium heat for 2-3 minutes, stirring occasionally, until fragrant and lightly golden.

→ Is this salad gluten-free?

The traditional version contains wheat pasta, but you can easily substitute with gluten-free pasta. Check all dressing ingredients and feta cheese labels to ensure they're certified gluten-free if needed.