Save Last spring I was rushing to throw something together for a friend's patio get-together when I stumbled upon this combination. I'd meant to make something more elaborate, but the strawberries looked too good to pass up. The first bite stopped me mid-sentence. Sweet strawberries against peppery spinach with that tangy poppy seed dressing hitting every note. I served it warm the first time, but it's even better after chilling for an hour.
My neighbor's daughter reached across the table at that same gathering and asked if she could have seconds of 'the pink pasta.' She'd never tried feta before and wasn't sure about the spinach, but something about the strawberries won her over completely. Now whenever I see her, she asks if I'm bringing the salad. Those small moments around food, watching someone discover flavors they thought they wouldn't like, stick with you longer than any elaborate dinner party menu.
Ingredients
- 250 g (8 oz) bow-tie (farfalle) pasta: The little bows catch the dressing perfectly in their centers, and their shape holds up better than longer pasta noodles when tossed with everything
- 100 g (3.5 oz) baby spinach: Baby leaves are tender enough that you don't need to cook them first, and they provide this lovely peppery contrast to the sweet strawberries
- 200 g (7 oz) fresh strawberries: Pick berries that are deep red all the way through, since underripe ones won't have that jammy sweetness that makes this salad sing
- 50 g (1/3 cup) sliced almonds: Toast them in a dry pan until they're golden brown and fragrant, which brings out a nutty sweetness that plays beautifully with the fruit
- 60 g (1/2 cup) crumbled feta cheese: The salty creaminess creates this perfect bridge between the sweet strawberries and tangy dressing
- 2 tbsp fresh basil: Thinly sliced basil adds this fresh, aromatic finish that makes everything taste brighter and more spring-like
- 3 tbsp olive oil: Use a mild extra virgin olive oil since a peppery one might overpower the delicate strawberry flavor
- 2 tbsp apple cider vinegar: This gives the dressing a fruity brightness that white vinegar just cannot provide
- 1 tbsp honey: The honey emulsifies everything together and balances the vinegar's sharpness
- 1 tsp Dijon mustard: This is not just for flavor, it helps the oil and vinegar actually combine into something creamy
- 1 tbsp poppy seeds: They add this tiny little crunch throughout every bite and look so pretty speckled through the dressing
- 1/2 tsp salt: Since feta is salty, you might need slightly less salt than you'd typically use
- 1/4 tsp freshly ground black pepper: Freshly cracked pepper has way more complexity than the pre-ground stuff
Instructions
- Cook and cool the pasta:
- Boil the bow-ties in heavily salted water until they're just barely tender, then rinse them thoroughly under cold water to stop the cooking and prevent sticking. Spread the cooled pasta on a baking sheet for about ten minutes so it dries completely, which keeps the dressing from sliding right off.
- Whisk together the dressing:
- Combine the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper in a small bowl. Whisk vigorously until the mixture thickens slightly and turns opaque, which means the emulsion is holding together properly.
- Toast the almonds:
- Toast the sliced almonds in a dry skillet over medium heat, shaking the pan frequently so they do not burn. They're done when they're fragrant and golden brown, which usually takes about three minutes.
- Combine everything:
- Place the cooled pasta, baby spinach, sliced strawberries, and toasted almonds in a large salad bowl. Drizzle about three quarters of the dressing over everything and toss gently with your hands to distribute evenly.
- Finish and serve:
- Sprinkle the crumbled feta and fresh basil over the top, then drizzle with the remaining dressing. Serve right away while the pasta still has some bite to it.
Save This salad has become my go-to contribution for pretty much every spring gathering now. There is something magical about watching people's faces when they take that first bite, the surprise that strawberries and pasta work so beautifully together. Last week my sister texted me from the grocery store asking what aisle had poppy seeds because her kids demanded the salad for their school picnic.
Making It Your Own
Sometimes I swap in walnuts for the almonds when I want something earthier, or add candied pecans for a sweeter crunch. Grilled chicken turns it into a main course, and chickpeas make it substantial enough for a light lunch. The base formula stays the same, but the variations are endless once you understand the balance of sweet and tangy.
Timing Everything Right
I have learned through trial and error that this salad is best when the pasta has cooled completely but not been refrigerated for too long, which can make the pasta absorb all the dressing. My sweet spot is assembling it about an hour before serving, then letting it sit at room temperature. The flavors meld together without the texture suffering.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the creaminess of the feta and complements the strawberries. A dry rosé works beautifully too, bringing out the fruit notes without overwhelming the delicate balance. For something non-alcoholic, sparkling water with a squeeze of lemon keeps everything feeling fresh and light.
- Grill some crusty bread brushed with olive oil and garlic
- Roast some asparagus alongside whatever you are grilling
- Keep extra dressing on hand for tossing with leftover greens
Save Hope this brings some brightness to your table this spring, and that you get to watch someone discover they actually like spinach after all.
Recipe FAQs
- → Can this salad be prepared ahead of time?
Yes, you can prepare all components separately up to 4 hours ahead. Keep the dressing in an airtight container and add it just before serving to prevent the spinach from wilting and maintain the pasta's texture.
- → How do I keep the spinach from getting soggy?
Ensure the spinach is completely dried after washing. Add it to the salad just before serving or toss it in the dressing immediately before plating to minimize moisture absorption from the warm pasta.
- → What can I substitute for poppy seeds?
Sesame seeds, sunflower seeds, or pumpkin seeds work well as alternatives. You can also use different vinegars like balsamic or red wine vinegar, though this will slightly change the flavor profile.
- → Is this salad suitable for meal prep?
The pasta component stores well refrigerated for up to 3 days. Store fresh ingredients separately and assemble within a few hours of serving for best quality. The poppy seed dressing keeps for up to a week in the refrigerator.
- → How do I make this salad vegan?
Omit the feta cheese or replace it with plant-based alternatives. The pasta, spinach, strawberries, almonds, and poppy seed dressing are naturally vegan, making substitutions simple and delicious.
- → What pasta shape works best?
Bow-tie (farfalle) pasta is ideal because it catches the dressing well. Penne, fusilli, or small shells are equally good options. Avoid long pasta shapes as they don't mix as easily with the other ingredients.