Pin It The first time I brought this pasta salad to a Memorial Day picnic, my friend Sarah actually texted me the next morning begging for the recipe. She said her husband kept talking about "that strawberry pasta thing" at breakfast. Something about the sweet berries against the tangy dressing just sticks in people's memories.
I started making this when spring produce hit the farmers markets and I had too many strawberries to eat plain. My kids were skeptical about fruit in their pasta at first, but now they request it by name. Theres something magical about how the cold pasta soaks up that honey-sweetened dressing.
Ingredients
- 250 g bow-tie pasta: The farfalle shape catches the dressing in its little folds perfectly
- 100 g baby spinach: Adds earthiness that keeps the salad from feeling too sweet
- 200 g fresh strawberries: Choose berries that are deep red and fragrant
- 50 g sliced almonds: Toasting them brings out a nutty warmth that balances the bright fruit
- 60 g crumbled feta cheese: Optional but adds a creamy salty element that ties everything together
- 3 tbsp olive oil: The base that carries all those bright flavors
- 2 tbsp apple cider vinegar: Provides the tangy backbone that cuts through the honey
- 1 tbsp honey: Use local honey if you can find it for the best flavor
- 1 tsp Dijon mustard: Emulsifies the dressing and adds a subtle sharpness
- 1 tbsp poppy seeds: Those tiny little crunches that make every bite interesting
- 1/2 tsp salt and 1/4 tsp black pepper: Season to taste since this salad benefits from proper seasoning
Instructions
- Cool the pasta completely:
- Cook the bow-ties until al dente then rinse under cold water until the pasta feels cold to the touch. Spread on a baking sheet to cool further so the dressing doesnt get absorbed too quickly.
- Whisk the dressing together:
- Combine the olive oil apple cider vinegar honey Dijon mustard poppy seeds salt and pepper in a small jar. Shake vigorously until the mixture thickens slightly and becomes opaque.
- Build the salad base:
- Toss the cooled pasta with baby spinach sliced strawberries and toasted almonds in a large bowl. Use your hands to gently distribute everything evenly.
- Dress and serve:
- Pour about three quarters of the dressing over the salad and toss gently. Add more dressing as needed then top with crumbled feta and fresh basil if you're using them.
Pin It This salad became my go-to contribution for potlucks after watching people consistently pass over heavier mayonnaise-based options. Theres something about that combination of cool pasta juicy strawberries and creamy feta that makes people feel light and satisfied instead of weighed down.
Make It Ahead
Ive learned through trial and error that this salad actually improves after a few hours in the refrigerator. The strawberries release some of their juices into the dressing creating an even more vibrant flavor profile. Just hold off on adding the almonds and fresh basil until youre ready to serve.
Serving Suggestions
This pasta salad shines alongside grilled chicken or fish for a light summer dinner. I also love serving it as part of a brunch spread alongside quiche and fresh fruit. The sweetness makes it surprisingly adaptable to different meal contexts.
Ingredient Swaps
Dont be afraid to make this recipe your own based on what you have available. The basic formula of pasta fruit nuts and creamy cheese works with so many combinations. Heres some inspiration:
- Swap strawberries for fresh blueberries or diced peaches in summer
- Try walnuts or pecans if you prefer their flavor over almonds
- Cube avocado instead of feta for a dairy-free creamy element
Pin It Whether youre feeding a crowd or just meal prepping for the week this salad never fails to bring a little brightness to the table. Hope it becomes a spring staple in your kitchen too.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prepare the components in advance. Cook and cool the pasta, wash and dry the spinach, and make the dressing up to 24 hours ahead. Store separately in airtight containers. Combine just before serving to keep the pasta from becoming soggy and the spinach crisp.
- → What can I substitute for bow-tie pasta?
Any medium-sized pasta works well—try penne, rotini, or fusilli. These shapes hold the dressing and ingredients nicely. Avoid long, thin pastas like spaghetti as they don't mix as evenly with the lighter components.
- → How do I make this salad vegan?
Simply omit the feta cheese or replace it with a plant-based alternative. Use maple syrup or agave nectar instead of honey in the dressing. All other ingredients are naturally vegan, making this an easy adaptation for dietary needs.
- → Can I add protein to this dish?
Absolutely. Grilled chicken breast, chickpeas, cannellini beans, or crispy tofu all complement this salad beautifully. Add about 150-200g of cooked protein per serving for a heartier main course.
- → What's the best way to toast the almonds?
Toast almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and golden. Alternatively, spread them on a baking sheet and roast at 350°F (175°C) for 5-8 minutes. Cool completely before adding to the salad to prevent wilting the spinach.
- → How should I store leftover salad?
Store undressed components separately in airtight containers for up to 2 days. Keep the dressing in a sealed jar. Combine fresh before eating. If stored together, the pasta absorbs moisture and becomes mushy, and the spinach wilts.