Tender farfalle tossed with fresh spinach, sweet strawberries, toasted almonds, and 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
# Directions:
01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking process. Allow to cool completely.
02 - Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and black pepper in small bowl until fully emulsified.
03 - Place cooled pasta, baby spinach, sliced strawberries, and toasted almonds in large bowl. Pour dressing over salad and toss gently to evenly coat all ingredients.
04 - Top with crumbled feta cheese and fresh basil if desired. Serve immediately for best texture and flavor.
