Spring Spinach Strawberry Pasta

The first time I made this salad was for a last-minute backyard gathering when I realized my grocery haul was missing everything I'd planned for dinner. Strawberries were on sale, spinach was looking gorgeous at the market, and sometimes those desperate improvisations become the recipes everyone actually asks for.

My neighbor Sarah actually texted me the next day asking for the recipe because her teenage son went back for thirds. Something about fresh fruit in pasta salads just feels like spring arrived early on your plate.

Ingredients

• Bow-tie pasta (250 g/8 oz): The little bows catch the dressing and strawberry juices in their crevices, which is basically flavor magic in every bite
• Baby spinach (100 g/3.5 oz): Use the tender young leaves here, tough mature spinach will make the salad feel like homework instead of dinner
• Fresh strawberries (200 g/7 oz): Pick berries that smell fragrant, thats how you know theyre actually sweet instead of just red
• Toasted sliced almonds (50 g/1/3 cup): Toast them in a dry pan for 2-3 minutes until they smell nutty, completely changes the game from raw to actually delicious
• Feta cheese (60 g/1/2 cup, optional): The salty creaminess balances the sweet strawberries so well, but leave it out if you need this to be vegan
• Fresh basil (2 tbsp, optional): Adds this aromatic peppery note that makes the whole salad taste more sophisticated than it really is
• Olive oil (3 tbsp): Use decent quality oil since youre not cooking it, the flavor actually matters here
• Apple cider vinegar (2 tbsp): Gives the dressing that tangy brightness that cuts through the rich pasta and sweet fruit
• Honey (1 tbsp): Just enough to bring everything together without making the dressing taste like dessert
• Dijon mustard (1 tsp): The secret ingredient that makes homemade dressings actually emulsify and stay creamy
• Poppy seeds (1 tbsp): Add this tiny crunch that makes every forkful interesting and restaurant-quality
• Salt (1/2 tsp) and black pepper (1/4 tsp): Dont skip these, they wake up all the other flavors and keep the salad from tasting flat

Instructions

Cook the pasta to perfect tenderness:

Boil those bow-ties in salted water until theyre al dente, then immediately rinse under cold water to stop the cooking and prevent them from sticking together as they cool

Whisk up the dressing:

Combine the olive oil, vinegar, honey, mustard, poppy seeds, salt and pepper in a small bowl and whisk until it thickens slightly, about 30 seconds of vigorous mixing

Combine everything:

Toss the cooled pasta with spinach, strawberries and toasted almonds in a large bowl, drizzle with that dressing, and fold gently until every component is coated

Finish with flair:

Sprinkle crumbled feta and fresh basil on top right before serving, because those fresh garnishes make it look like you put way more effort into this than you actually did

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This has become my go-to for potlucks because it travels beautifully and people always get excited about something that looks this bright and cheerful. There's something about the combination of warm weather food and fresh produce that just makes people happy.

Make It Your Own

Sometimes I swap in toasted walnuts or pecans when almonds feel too predictable. Grilled chicken turns this into dinner, and chickpeas make it substantial enough for vegetarians who actually want to feel full afterward.

Serving Suggestions

This salad pairs beautifully with a crisp white wine like Sauvignon Blanc or a dry rosé. I love serving it alongside grilled fish or as part of a bigger spread at summer gatherings.

Storage Tips

The dressed salad is best eaten the same day, but you can prep all the components separately and store them in the fridge for up to 2 days. Just keep the dressing in a jar and toss everything together when you're ready to eat.

• Store the toasted almonds separately so they stay crunchy
• If you know you'll have leftovers, dress individual portions instead of the whole bowl
• The spinach will wilt if dressed too far ahead, so timing really matters here

Save

Hope this brings some brightness to your table like it has to mine so many times. Happy cooking.

Recipe FAQs

→ Can I make this pasta salad ahead of time?

Yes, prepare up to 4 hours in advance. Store the dressing separately and toss just before serving to keep the pasta fresh and prevent spinach from wilting.

→ What pasta shapes work best for this salad?

Bow-tie (farfalle) pasta is ideal because its shape holds the dressing well. Rotini, penne, or fusilli also work great if you prefer different shapes.

→ How do I prevent the pasta from sticking together?

Rinse the cooked pasta under cold water immediately after draining to remove excess starch. Toss with a small amount of olive oil before adding other ingredients.

→ Can I substitute the strawberries?

Fresh raspberries, blueberries, or diced mango work beautifully as seasonal alternatives. Adjust the honey in the dressing based on fruit sweetness.

→ How long does the homemade dressing last?

The poppy seed dressing keeps well in an airtight container in the refrigerator for up to 1 week. Shake or whisk well before using again.

→ Is this suitable for meal prep?

Absolutely! Portion into individual containers, keeping dressing separate. The flavors actually develop nicely overnight, making it perfect for grab-and-go lunches.