Spring Spinach Strawberry Pasta Salad

The first time I served this at a Memorial Day potluck, my friend Sarah actually asked me for the recipe three times because she couldn't believe something so pretty could taste so fresh. Something about that sweet-tangy dressing makes people pause mid-conversation and ask, "What's in this?"

My youngest daughter helped me make this for her school spring fling last year, and I caught her eating more strawberries than made it into the bowl. She's now the designated strawberry slicer in our house, mostly because she claims quality control requires extensive sampling.

Ingredients

• 250 g (8 oz) bow-tie pasta: Those little bows catch the dressing in their crevices better than any other shape I've tried
• 100 g (3.5 oz) baby spinach: Go ahead and use the slightly wilted bag from your produce drawer—it wilts anyway when tossed with warm pasta
• 200 g (7 oz) fresh strawberries: Pick berries that smell like strawberry patch sunshine, and slice them about the thickness of your pinky finger
• 50 g (1/3 cup) toasted almonds: Toast them in a dry pan over medium heat until you can smell them—that's exactly when they're done
• 60 g (1/2 cup) crumbled feta: Totally optional but that salty creaminess against sweet strawberries is something nobody expects
• 3 tbsp olive oil: Extra virgin gives you that grassy backbone that holds everything together
• 2 tbsp apple cider vinegar: Bright and punchy without the harsh bite of white vinegar
• 1 tbsp honey: Local honey if you can get it—something about seasonal produce feeling more connected
• 1 tsp Dijon mustard: The secret that keeps your dressing from separating into an oily mess
• 1 tbsp poppy seeds: Those tiny little crunches make every bite interesting

Instructions

Cook your pasta to that perfect in-between stage:

Boil those bowties until they still have a tiny white dot in the center when you bite one—that's your sweet spot for cold pasta salad

Rinsh and cool like you mean it:

Run the cooked pasta under cold water until it feels genuinely chilly to the touch, then spread it on a baking sheet so it doesn't clump together while you prep everything else

Whisk up that magic dressing:

Combine olive oil, apple cider vinegar, honey, Dijon, poppy seeds, salt and pepper until it looks like a happy emulsion—about 30 seconds of enthusiastic whisking should do it

Bring everyone together in the big bowl:

Gently toss the cooled pasta, spinach, sliced strawberries, and toasted almonds until everything's distributed evenly

Dress it up and serve it proud:

Drizzle about three-quarters of your dressing over the salad, toss once more, then decide if you want the rest before adding feta and basil as your final flourish

Save

This became my go-to contribution for every single gathering last summer after I accidentally forgot to add the feta for a vegan friend, and nobody noticed they were missing anything. Sometimes simpler really is better.

Make It Your Own

Swap in toasted walnuts for almonds if that's what you have in the pantry. I've used pecans before and honestly, any nut with that crunch factor works beautifully. Goat cheese crumbles instead of feta gives you a creamier, milder tang that some people actually prefer.

What To Serve With It

Grilled lemon chicken turns this into a proper dinner. Or serve it alongside sandwiches at your next picnic. That crisp white wine suggestion isn't wrong either—a cold Sauvignon Blanc makes this feel like restaurant quality.

Storage Secrets

This keeps for about two days in the fridge, though the strawberries do get softer and the pasta drinks up more dressing. I actually don't mind that—just toss it with a splash more vinegar and oil to revive it. The spinach will be wilted by day two, so if you're meal prepping, keep the spinach separate and add fresh when you're ready to eat.

• Store any leftover dressing in a jar—it's amazing on regular green salads all week
• If taking this somewhere, pack the almonds separately so they stay crunchy
• The pasta part alone (without strawberries and spinach) keeps for 4 days if you want to prep components

Save

Watch people's faces when they take that first bite and realize strawberries and pasta belong together. That surprised little smile is exactly why I keep making this year after year.

Recipe FAQs

→ Can I make this pasta salad ahead of time?

Yes, you can prepare the pasta and dressing up to a day in advance. Store them separately in the refrigerator and toss with fresh ingredients just before serving to maintain the best texture and flavor.

→ What pasta shapes work best for this salad?

Bow-tie (farfalle) pasta is ideal because its shape holds the dressing well, but you can also use rotini, penne, or fusilli. Choose shapes with nooks and crannies that catch the poppy seed dressing.

→ How do I prevent the pasta from sticking together?

Rinse the cooked pasta under cold water immediately after draining to stop the cooking process and remove excess starch. Toss with a small amount of olive oil if storing for more than an hour before assembling.

→ Can I substitute the strawberries?

Fresh strawberries work best, but you can use sliced raspberries or blueberries during different seasons. Dried cranberries or chopped apple also provide sweetness when strawberries aren't available.

→ Is this suitable for meal prep?

Absolutely. Portion into individual containers and keep refrigerated for up to 3 days. Add the dressing just before eating or store it separately to keep the ingredients fresh and crisp.

→ What protein additions work well?

Grilled chicken breast, shrimp, or chickpeas complement the flavors beautifully. For vegetarian options, try adding diced avocado or hemp seeds for extra protein and healthy fats.