Spring Spinach Strawberry Pasta Salad

Last June I walked into my friend Sarah's backyard potluck carrying a tired bowl of potato salad, only to be immediately distracted by this stunning creation on the serving table. The colors stopped me cold, emerald spinach leaves tangled with rosy strawberries and golden pasta bows, catching the afternoon sun. I went back for seconds three times and sheeplessly asked for the recipe before leaving. Now it's become my go to for anything from baby showers to Tuesday night dinner.

I made this for my book club last spring when the temperature suddenly hit eighty degrees and nobody wanted to turn on the oven. We sat on my back porch, drank chilled wine, and picked at the bowl while discussing the novel for maybe twenty minutes before the conversation shifted entirely to food. Someone asked for the dressing recipe, then the pasta brand, then whether they could use different nuts. The book was forgotten, the salad disappeared, and I've made it for every book club since.

Ingredients

• 250 g bow-tie pasta: These little bows catch every bit of dressing and strawberry juice in their curves, which is why they work better than spaghetti or penne here
• 100 g baby spinach: Use tender young leaves rather than mature spinach, the delicate texture melts into the pasta rather than becoming chewy
• 200 g fresh strawberries: Choose berries that are deeply red and slightly fragrant, underripe berries will taste watery in the salad
• 50 g sliced almonds: Toast them in a dry pan until they smell nutty and turn golden brown, the flavor difference is dramatic
• 60 g crumbled feta cheese: The salty creaminess bridges the gap between sweet strawberries and tangy dressing
• 2 tbsp fresh basil: Slice the leaves into thin ribbons rather than chopping, the anise notes pair surprisingly well with strawberries
• 3 tbsp olive oil: A mild extra virgin olive oil lets the other flavors shine without overpowering them
• 2 tbsp apple cider vinegar: This gives the dressing a fruity sharpness that white vinegar lacks
• 1 tbsp honey: The sweetness balances the vinegar and complements the strawberries naturally
• 1 tsp Dijon mustard: Just enough to emulsify the dressing and add a subtle bite
• 1 tbsp poppy seeds: These tiny seeds add a pleasant crunch and look beautiful speckled through the dressing
• 1/2 tsp salt and 1/4 tsp black pepper: Season the dressing generously, pasta needs more salt than you think

Instructions

Cool the pasta completely:

Boil the bow-ties until they're tender but still have a slight bite, then drain and rinse under cold water until the pasta feels chilled to the touch. Spread it on a baking sheet while it cools so the pieces don't stick together in a clump.

Whisk the dressing:

Combine the olive oil, vinegar, honey, mustard, poppy seeds, salt, and pepper in a small bowl and whisk until the mixture thickens slightly and looks creamy. The honey needs to fully dissolve, so keep whisking until you can't see any swirls of it in the oil.

Build the salad:

Pile the cooled pasta into a large bowl and add the spinach, strawberries, and toasted almonds, leaving the feta and basil for now. Pour about three quarters of the dressing over everything and toss gently with salad servers or your hands, adding more dressing only if it seems dry.

Finish and serve:

Sprinkle the crumbled feta and fresh basil ribbons over the top right before serving, giving the salad just one final gentle fold to distribute them without mashing the strawberries or breaking the cheese into dust.

Save

My mother in law tasted this at a family reunion last July and took three helpings, which is unusual for her because she typically regards new recipes with suspicion until she's inspected the ingredients list. The next week I found a text from her asking for measurements, then another asking if she could substitute pecans, then a photo of her version with the caption I might like this better than yours. We serve it at every family gathering now, sometimes side by side, sometimes competing for who made it better.

Making It Ahead

Cook the pasta and make the dressing up to twenty four hours in advance, storing them separately in the refrigerator. The pasta might need a splash of water or olive oil before tossing to prevent it from becoming stiff and clumpy overnight.

Protein Additions

Grilled chicken breast cut into cubes works beautifully here, adding enough substance to turn this into a main course for dinner rather than a side dish. Chickpeas also make this more filling while keeping it plant based.

Serving Suggestions

This salad pairs wonderfully with anything grilled, from salmon to chicken to vegetables. The sweetness of the strawberries and the tang of the dressing cut through rich smoky flavors perfectly.

• Keep some extra dressing on the side for guests who prefer their salads more heavily dressed
• Add the almonds right before serving if you want them to stay crunchy and resist getting soft
• Use a glass serving bowl to show off the gorgeous layers of green, red, and white

Save

I hope this bright beautiful salad finds its way to your table often this season, bringing the same joy to your gatherings as it has to mine.

Recipe FAQ

→ Can I make this salad ahead of time?

Yes, you can prepare the components separately. Cook and cool the pasta, wash and dry the spinach, slice the strawberries, and make the dressing up to 4 hours ahead. Store each in airtight containers. Combine just before serving to keep the spinach crisp and prevent sogginess.

→ What's the best way to toast the almonds?

Heat a dry skillet over medium heat and add the almonds. Toast for 3-4 minutes, stirring occasionally, until fragrant and lightly browned. Watch carefully to prevent burning. Let cool before adding to the salad. You can do this step ahead and store in an airtight container.

→ Can I substitute the poppy seed dressing?

Absolutely. Try a balsamic vinaigrette, champagne vinaigrette, or lemon herb dressing for different flavor profiles. The creamy poppy seed dressing pairs beautifully here, but the fresh ingredients are versatile enough to work with various dressings.

→ How do I prevent the salad from getting soggy?

Ensure the pasta is completely cooled before assembling. Wash and thoroughly dry the spinach—excess moisture is the main culprit. Dress just before serving, or store the dressing separately and add it at the last moment. Don't slice strawberries too far in advance.

→ Is this salad suitable for meal prep?

Components can be prepped 2-3 days ahead when stored properly. Keep pasta, spinach, almonds, and dressing separate until ready to serve. Strawberries are best sliced within a few hours. This approach maintains optimal freshness and texture when you're ready to enjoy the salad.

→ What proteins pair well with this salad?

Grilled chicken, crispy chickpeas, or roasted salmon complement the bright spring flavors beautifully. For vegetarian protein boosts, consider adding tofu, white beans, or quinoa. The poppy seed dressing works wonderfully with all these additions.