Save The first time I brought this pasta salad to a Memorial Day potluck, my friend Sarah actually asked for the recipe before she even finished her first bite. We were sitting on her back porch, the air getting that perfect evening warmth, and she kept pointing at her bowl with her fork going 'what IS this dressing?' I'd thrown it together on a whim that morning, terrified the strawberries would get weird or the spinach would wilt. Instead, it was this bright, happy accident that suddenly made me the person who 'knows how to make those fancy salads.'
Last summer I made this for my sister's baby shower, doubling the recipe because I'm always paranoid about running out of food. There was so much leftover salad that I ended up eating it for lunch the next three days straight, and honestly? It got better every day. The strawberries softened just enough, the pasta soaked up that honey-vinegar dressing, and I found myself looking forward to my 'salad leftovers' more than almost anything else I cooked that week.
Ingredients
- Bow-tie pasta: The little folds catch the dressing perfectly, and rinsing it thoroughly is what keeps it from getting gummy
- Fresh baby spinach: Buy the kind that's already washed because one gritty leaf ruins the whole experience
- Strawberries: Pick ones that are deep red and smell like strawberries actually should, not just red cardboard
- Toasted sliced almonds: Toast them yourself in a dry pan, watching like a hawk because they go from perfect to burned in seconds
- Feta cheese: The salty creaminess is optional but honestly it's what makes people go 'oh wow'
- Fresh basil: Slice it thin so it doesn't overwhelm, and don't skip it unless you absolutely have to
- Olive oil: Use the decent stuff here because you can actually taste it
- Apple cider vinegar: Brighter and fruitier than regular vinegar, which is why it pairs so beautifully with strawberries
- Honey: The secret ingredient that balances the vinegar and makes the dressing feel fancy
- Dijon mustard: Not enough to make it taste mustardy, just enough to make everything come together
- Poppy seeds: They add this subtle crunch and make the dressing look like something you'd order at a restaurant
Instructions
- Cool the pasta completely:
- Cook it until it's got that tiny bit of resistance in the center, then rinse it under cold water until it's actually cold throughout. This takes longer than you think, but warm pasta makes sad, wilted salad.
- Whisk the magic dressing:
- Combine everything in a small bowl and whisk until it looks thick and creamy. If you taste it and think 'this is too tangy,' trust the process, it balances out once it hits the sweet strawberries.
- Combine the salad:
- Toss the cooled pasta, spinach, and strawberries together gently, like you're folding something delicate. Add the almonds and half the dressing first, see how it looks, then add more if needed.
- Finish with the good stuff:
- Sprinkle the feta on top right before serving so it stays white and pretty, with the basil as the final flourish.
Save My niece who literally eats nothing but chicken nuggets and Goldfish crackers tried this at a family dinner last spring. She picked out all the strawberries first (obviously), then actually went back for seconds of the whole salad. Her mom looked at me across the table with actual tears in her eyes, like I'd performed some kind of miracle. Now every time I make it, I think about that tiny victory.
Make It Your Own
I've discovered that swapping toasted pecans for the almonds makes it feel more autumnal, and adding a little grated lemon zest to the dressing makes everything sing. Sometimes I'll throw in some diced cucumber when I want more crunch, or use arugula instead of spinach when I'm feeling peppery and bold.
Serving Suggestions
This works as a light main dish on its own, but I've also served it alongside grilled salmon for a dinner that felt restaurant fancy. It's perfect for those days when you need to bring something to a party but don't want to turn on the oven or spend hours prepping.
Storage And Timing
The dressing keeps in the fridge for about a week and actually gets better as the flavors meld, so I often make double. If you're prepping this ahead, keep everything separate and toss it right before serving.
- Don't try to use frozen strawberries, they'll turn everything into a sad, watery mess
- The pasta can be cooked up to two days ahead and stored in the fridge
- If you're making this for a crowd, don't double the almonds or they'll overwhelm everything
Save There's something about this salad that makes people linger around the bowl, going back for just one more scoop until it's gone. That's the best part, honestly.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can cook the pasta and prepare the dressing up to 4 hours ahead. Keep them separate and assemble just before serving to prevent the pasta from becoming soggy. Add the spinach and strawberries right before tossing.
- → What can I substitute for the poppy seed dressing?
Try a balsamic vinaigrette, champagne vinaigrette, or light lemon-tahini dressing for variety. The key is balancing acidity with sweetness to complement the fruit and greens.
- → How do I toast the almonds?
Spread almonds on a dry skillet over medium heat and stir frequently for 3-4 minutes until fragrant and lightly golden. Watch carefully to prevent burning. Cool before adding to the salad.
- → Is this dish suitable for meal prep?
It's best enjoyed fresh, but you can store cooked pasta separately and keep dressing in an airtight container for up to 3 days. Assemble portions with fresh spinach and strawberries just before eating.
- → Can I make this vegan?
Absolutely. Simply omit the feta cheese or replace it with plant-based cheese. The pasta, spinach, strawberries, almonds, and poppy seed dressing are naturally vegan-friendly.
- → What pasta shapes work best?
Bow-tie (farfalle) pasta is ideal because the shape holds the dressing well. Other options include rotini, fusilli, or penne. Avoid long pasta shapes that don't trap dressing as effectively.