Spring Spinach Strawberry Pasta Salad

The first time I brought this pasta salad to a friend's Memorial Day gathering, someone actually asked for the recipe before they'd even finished their first bite. There's something magical about how strawberries behave when they meet a tangy dressing, their sweetness softening into something almost wine-like against the savory pasta. I've made it for baby showers, potlucks, and lazy Tuesday dinners, and it never fails to disappear completely.

Last summer my neighbor planted more strawberries than she could handle and started leaving baskets on my porch step. This salad became my favorite way to use them up, and I started experimenting with adding fresh basil from my windowsill garden. That tiny addition of herbs somehow made the whole dish taste brighter and more sophisticated, like it came from a restaurant kitchen instead of my messy counter.

Ingredients

• 250 g bow-tie pasta: The little folds and corners of farfalle are perfect for catching bits of strawberry and dressing, plus they hold their shape beautifully after chilling
• 100 g baby spinach: Use tender young spinach leaves rather than mature ones, they're sweeter and don't become bitter when dressed
• 200 g fresh strawberries: Pick berries that are deep red and slightly fragrant, and slice them just before assembling so they don't release too much juice
• 50 g sliced almonds: Toasting them in a dry skillet for just 2 minutes until fragrant makes an enormous difference in flavor and texture
• 60 g crumbled feta cheese: The salty creaminess balances the sweet strawberries perfectly, though it's completely optional if you prefer dairy-free
• 2 tbsp fresh basil: This optional addition might seem strange but trust me, it adds an aromatic freshness that ties everything together
• 3 tbsp olive oil: Use a mild extra virgin olive oil that won't overpower the delicate strawberry flavor
• 2 tbsp apple cider vinegar: The fruity acidity complements the strawberries better than white vinegar or lemon juice
• 1 tbsp honey: Adjust to taste depending on how sweet your strawberries are, balancing the vinegar's sharpness
• 1 tsp Dijon mustard: This helps the dressing emulsify and adds just the right amount of sharpness
• 1 tbsp poppy seeds: They add a delightful tiny crunch throughout every bite and look gorgeous scattered through the salad
• 1/2 tsp salt and 1/4 tsp black pepper: Season generously, as pasta absorbs salt and needs enough to stand up to the sweet fruit

Instructions

Keeps spices within easy reach while cooking, helping you season dishes quickly during everyday meal prep.

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Cool the pasta perfectly:

Boil the farfalle in heavily salted water until al dente, then drain and rinse under cold water until the pasta feels completely cool to the touch, preventing it from continuing to cook and becoming mushy

Whisk the dressing together:

In a small bowl, combine the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper, whisking vigorously until the mixture thickens slightly and turns cloudy

Combine everything:

In a large serving bowl, add the cooled pasta, baby spinach, sliced strawberries, and toasted almonds, then drizzle with about three-quarters of the dressing and toss gently

Finish and serve:

Add the crumbled feta cheese and fresh basil if using, drizzle with remaining dressing, and serve immediately while the pasta still has a slight chill and the strawberries are firm

Save

This pasta salad has become my signature contribution to any gathering, and I love watching people's expressions when they realize how well strawberries work in a savory context. My sister-in-law now requests it for every family birthday, saying it tastes like spring on a plate.

Make It Your Own

Don't be afraid to swap ingredients based on what's in season or what your family enjoys. I've used arugula instead of spinach for a peppery kick, and added grilled chicken when I needed something more substantial for dinner. The dressing works beautifully with any fruit, especially during stone fruit season when peaches are at their peak.

Perfecting the Dressing

The honey-to-vinegar ratio might need adjusting depending on your strawberries' sweetness. Taste a strawberry first, then tweak the dressing accordingly. Sometimes I add an extra teaspoon of honey for particularly tart berries, or reduce it when the fruit is exceptionally sweet.

Serving Suggestions

This salad shines alongside grilled fish, roasted chicken, or as part of a larger spread with crusty bread and cheese. The bright, fresh flavors cut through rich main dishes beautifully. It's also substantial enough to serve as a light main course on hot summer nights.

• Chill your serving bowl for 30 minutes before assembling, it keeps everything fresher longer
• Add the almonds right before serving so they stay crunchy and don't become soggy
• Reserve a few perfect strawberry slices for garnish to make the presentation extra special

Grind fresh meat, make sausages, and shred vegetables quickly for homemade burgers, meatballs, and everyday recipes.

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Save

There's something so satisfying about a dish that looks stunning but comes together with almost no effort. I hope this becomes your go-to recipe for all those moments when you need something beautiful and delicious.

Recipe Questions & Answers

→ Can I make this pasta salad ahead of time?

Yes, you can prepare the pasta and dressing up to 24 hours in advance. Store them separately in the refrigerator. Toss everything together just before serving to maintain the fresh texture and prevent the spinach from wilting.

→ What other pasta shapes work well?

Farfalle works beautifully, but rotini, penne, or fusilli are excellent alternatives. Choose pasta with nooks and crannies to hold the dressing. Smaller shapes like orzo also work for a different texture profile.

→ How do I store leftovers?

Keep leftover pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, though the texture may soften slightly. Toss gently before serving to redistribute the dressing.

→ Can I substitute the strawberries?

Fresh berries like blueberries, raspberries, or blackberries make lovely substitutes when strawberries aren't in season. Dried cranberries or cherries also work well, though you may want to reduce the honey in the dressing slightly.

→ What protein additions complement this dish?

Grilled chicken breast, shrimp, or chickpeas transform this into a heartier main course. For vegetarian options, consider adding quinoa, hemp seeds, or cubed tofu. Add proteins after tossing to maintain the salad's delicate balance.

→ Is the dressing customizable?

Absolutely. Try substituting balsamic vinegar for apple cider, maple syrup instead of honey, or add minced garlic for extra depth. The ratios stay the same, making it easy to adjust flavors to your preference.