Spring Spinach Strawberry Pasta Salad (Printable)

Refreshing pasta salad combining tender bow-tie pasta, crisp baby spinach, fresh strawberries, and a homemade poppy seed dressing.

# What you'll 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

# Preparation steps:

01 - Bring a large pot of salted water to a rolling boil. Add bow-tie pasta and cook according to package instructions until al dente. Drain in a colander, rinse under cold water, and transfer to a bowl to cool completely.
02 - Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and black pepper in a small mixing bowl until fully combined and emulsified.
03 - Combine cooled pasta, baby spinach, sliced strawberries, and toasted almonds in a large salad bowl.
04 - Drizzle poppy seed dressing over salad mixture and toss gently to coat all ingredients evenly, ensuring pasta remains tender.
05 - Top with crumbled feta cheese and fresh basil if desired. Serve immediately while pasta is still cool.

# Expert advice:

01 -
  • It holds up beautifully at room temperature, so you're not racing against melting cheese or soggy greens.
  • The sweet strawberries and tangy dressing create a flavor combination that feels unexpected but completely natural.
  • You can prep everything ahead and toss it together right before serving, which saves you from last minute kitchen stress.
  • It works as a light main dish or a generous side, and nobody ever guesses how simple it actually is.
02 -
  • Rinse the pasta in cold water after draining or it will clump together into a starchy mess that no amount of dressing can fix.
  • Add the spinach and strawberries right before serving if you're making this ahead, otherwise the spinach wilts and the strawberries get soggy.
  • Taste the dressing before you pour it on because everyone's vinegar and honey are slightly different, and you might need a pinch more salt or sweetness.
03 -
  • Toast extra almonds and keep them in a jar, they're great for sprinkling on salads, oatmeal, or eating straight from the container.
  • If your strawberries aren't very sweet, add an extra half tablespoon of honey to the dressing to balance the tartness.
  • Make a double batch of the poppy seed dressing and use it on green salads, roasted vegetables, or as a marinade for chicken throughout the week.
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