Spring Spinach Strawberry Pasta Salad

Last June my sister showed up with a bag of farmers market strawberries and challenged me to put them in pasta. I thought she'd lost her mind until that first bite hit my tongue. The sweet berries against the savory feta made perfect sense, and now this salad lives in my regular rotation forever.

I brought this to a neighborhood potluck and watched three different people ask for the recipe within ten minutes. Something about those bright red strawberries against the green spinach makes people gravitate toward the bowl before they even taste it.

Ingredients

• Bow-tie pasta: Those little folds trap the dressing perfectly and look adorable on the plate
• Baby spinach: Use the tender young leaves since they wilt slightly and become silkier when tossed
• Fresh strawberries: Pick berries that smell fragrant and give slightly when pressed
• Toasted almonds: Toasting transforms them into something extraordinary so do not skip this step
• Feta cheese: The salty creaminess bridges the gap between fruit and pasta beautifully
• Olive oil: A good quality extra virgin makes the dressing sing
• Apple cider vinegar: Adds brightness without harshness
• Honey: Just enough to balance the acid and complement the strawberries
• Dijon mustard: The secret ingredient that makes dressing emulsify properly
• Poppy seeds: They add this tiny crunch that keeps things interesting

Instructions

Cook the pasta perfectly:

Drop your bow-ties into salted boiling water and cook until they still have a little bite then rinse under cold water until completely cool to stop the cooking

Whisk the dressing:

Combine olive oil, apple cider vinegar, honey, Dijon, poppy seeds, salt and pepper in a small bowl and whisk until everything comes together into a silky emulsion

Build your salad base:

Toss the cooled pasta with spinach, sliced strawberries and toasted almonds in your largest bowl

Bring it together:

Drizzle that dressing over everything and gently fold until every piece of pasta gets coated

Finish with flair:

Sprinkle crumbled feta and fresh basil on top right before serving

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My mom now requests this for every family gathering instead of her classic potato salad. Watching skeptics become converts after one taste has become my favorite part of making it.

Make It Your Own

Swap in walnuts or pecans if almonds are not your thing. I have used goat cheese instead of feta when that was what I had in the fridge and it was equally delicious.

Timing Is Everything

This salad holds up beautifully for a few hours in the refrigerator but add the almonds right before serving so they stay crunchy. The strawberries will release some juice as they sit which actually makes it even better.

Serving Suggestions

Pair this with a crisp white wine like Sauvignon Blanc or a dry rosé. It works as a light main course or as the star of your brunch spread alongside quiche and fresh fruit.

• Grill some chicken to slice on top for heartier appetites
• Chill your serving bowl for 30 minutes before assembling
• Save a few strawberries for garnish on top

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This salad is what spring tastes like in a bowl. I hope it brings as much joy to your table as it has to mine.

Recipe FAQs

→ Can I make this pasta salad ahead of time?

Yes, prepare up to 4 hours in advance. Store covered in the refrigerator and add dressing just before serving to maintain freshness.

→ What pasta shapes work best?

Bow-tie, rotini, or penne capture the dressing well. Any short pasta with folds or ridges works beautifully.

→ How do I store leftovers?

Keep refrigerated in an airtight container for up to 3 days. The spinach may wilt slightly but flavors will meld together.

→ Can I use frozen strawberries?

Fresh strawberries provide the best texture and flavor. If using frozen, thaw completely and drain excess liquid before adding.

→ What protein additions work well?

Grilled chicken, shrimp, or chickpeas complement the flavors beautifully. Add protein to make it a heartier main dish.

→ Is the dressing customizable?

Substitute balsamic vinegar for apple cider, maple syrup for honey, or add minced garlic for extra depth of flavor.