Fresh pasta tossed with spinach, strawberries, almonds, and homemade poppy seed dressing—a light, refreshing spring dish.
# What You 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
# How To Make:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water, then set aside to cool completely.
02 - In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and black pepper until well combined.
03 - In a large salad bowl, combine the cooled pasta, baby spinach, sliced strawberries, and toasted almonds.
04 - Drizzle with the poppy seed dressing and toss gently to coat all ingredients evenly.
05 - Top with crumbled feta cheese and fresh basil if using. Serve immediately.
