Save to Pinterest The first time I served this salad at a Memorial Day gathering, my friend Sarah actually paused mid conversation and asked what was in it. Something about the sweet strawberries against that tangy poppy seed dressing just stops people in their tracks. Now I cannot show up to any spring potluck without bringing it.
Last summer I made a huge batch for my daughters birthday party and watched three different adults ask for the recipe. One mom confessed she normally hates fruit in savory dishes but went back for seconds. Sometimes the most unexpected combinations become the ones people cannot stop talking about.
Ingredients
- 250 g bow-tie pasta: The little bows catch all that dressing and hold onto the strawberry juices perfectly
- 100 g baby spinach: Use tender young leaves here since tougher spinach can overwhelm the delicate flavors
- 200 g fresh strawberries: Pick ones that are deep red and fragrant because underripe berries will not give you that sweet pop
- 50 g sliced almonds: Toast them in a dry pan until they smell nutty and turn golden brown
- 60 g crumbled feta: Totally optional but that salty creaminess balances the sweet dressing beautifully
- 2 tbsp fresh basil: Thin ribbons of basil make this feel fancy without any extra work
- 3 tbsp olive oil: A good quality extra virgin makes the dressing sing
- 2 tbsp apple cider vinegar: Gives just enough tang to cut through the honey
- 1 tbsp honey: Local honey adds such a nice depth compared to plain sugar
- 1 tsp Dijon mustard: This is what emulsifies everything into a silky smooth dressing
- 1 tbsp poppy seeds: Those tiny little crunches make every bite interesting
- 1/2 tsp salt and 1/4 tsp black pepper: Taste the dressing first and adjust since everyones salt tolerance differs
Instructions
- Get that pasta ready:
- Boil the bow ties in generously salted water until they still have a tiny bit of bite, then rinse under cold water until they are completely cool
- Whisk up the magic:
- Combine the olive oil, vinegar, honey, mustard, poppy seeds, salt and pepper in a small bowl and whisk until it looks thick and glossy
- Build your salad:
- Toss the cooled pasta with the spinach, strawberries and toasted almonds in a large bowl until everything is evenly distributed
- Bring it all together:
- Drizzle that gorgeous dressing over the salad and fold everything gently so you do not bruise the strawberries or crush the spinach
- Finish with flair:
- Sprinkle the feta and basil ribbons on top right before serving because they look so pretty against the red berries
Save to Pinterest My sister started requesting this for every family gathering after I brought it to Easter brunch last year. There is something about seeing those bright red strawberries and green spinach together that makes people feel like spring has officially arrived.
Make It Your Own
Sometimes I swap in candied walnuts instead of almonds when I want something a little more indulgent. A handful of fresh mint leaves has also been known to make an appearance when my garden is overflowing with it.
Serving Suggestions
This works beautifully as a light main dish or as the star of a potluck spread. I have served it alongside grilled chicken for a complete dinner that still feels fresh and not too heavy.
Storage Tips
The salad keeps surprisingly well in the fridge for about a day, though the strawberries will start to release their juices and soften. Toss everything right before serving leftovers to redistribute the dressing.
- Keep the dressing separate if you are meal prepping this for the week
- Add fresh strawberries right before serving instead of storing them with the dressed salad
- A squeeze of fresh lemon brightens up day old leftovers like nothing else
Save to Pinterest Every time I make this salad I am reminded that the simplest combinations often end up being the ones people remember most.
Recipe Questions & Answers
- → Can I prepare this salad ahead of time?
Yes, you can prepare the components separately and assemble just before serving. Store cooled pasta and dressing in separate containers in the refrigerator for up to 24 hours. Keep strawberries and spinach fresh by storing them separately. Combine everything within an hour of serving to maintain optimal freshness and prevent the spinach from wilting.
- → What can I substitute for feta cheese?
Try goat cheese, ricotta salata, or crumbled blue cheese for different flavor profiles. For a vegan option, use plant-based feta or cashew cheese. You can also omit cheese entirely and add extra almonds or toasted seeds for crunch and protein.
- → How do I prevent the strawberries from becoming mushy?
Add strawberries to the salad just before serving to preserve their texture. If preparing ahead, store them separately and fold them in gently at the last moment. Choose firm, ripe strawberries rather than overripe ones, as they hold their shape better when tossed with the dressing.
- → Can I make this salad vegan?
Absolutely. The pasta is typically vegan already, and all dressing ingredients are plant-based. Simply omit the feta cheese or substitute it with plant-based alternatives. All other components including spinach, strawberries, almonds, and basil are naturally vegan.
- → What type of pasta works best?
Bow-tie (farfalle) pasta is ideal as it holds the dressing well and adds visual appeal. However, you can use penne, fusilli, or any medium-sized pasta shape. Avoid very delicate pasta as it may break apart when tossing. Cook pasta al dente to maintain a pleasant texture.
- → How can I add more protein to this salad?
Grill chicken breasts and slice them before adding to the salad. Alternatively, toss in cooked chickpeas, white beans, or tofu for vegetarian protein. You can also add grilled shrimp for a seafood variation or increase the feta cheese and almonds for additional protein content.