Tender farfalle tossed with baby spinach, fresh strawberries, and crunchy almonds in a zesty poppy seed dressing.
# What You'll Need:
→ Pasta
01 - 8 oz bow-tie (farfalle) pasta
→ Salad Components
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 tbsp fresh basil, thinly sliced (optional)
→ Poppy Seed Dressing
07 - 3 tbsp olive oil
08 - 2 tbsp apple cider vinegar
09 - 1 tbsp honey
10 - 1 tsp Dijon mustard
11 - 1 tbsp poppy seeds
12 - 1/2 tsp salt
13 - 1/4 tsp freshly ground black pepper
# Direction Steps:
01 - Bring a large pot of salted water to a boil. Add bow-tie pasta and cook according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking, and set aside to cool completely.
02 - In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and black pepper until emulsified and smooth.
03 - Place cooled pasta, baby spinach, sliced strawberries, and toasted almonds in a large salad bowl. Toss gently to distribute ingredients evenly.
04 - Drizzle poppy seed dressing over salad mixture and toss gently to coat all components. Top with crumbled feta cheese and fresh basil if desired. Serve immediately.
