Spring Spinach Strawberry Pasta Salad

The first time I made this pasta salad was for a last minute Memorial Day cookout. I had just returned from the farmers market with a basket of strawberries that smelled like sunshine and needed something impressive but quick. My friend Sarah took one bite and literally stopped mid conversation to ask for the recipe. Now it is the dish everyone actually requests at potlucks instead of just saying bring whatever.

Last summer my daughter helped me make this for her birthday picnic. She was so proud standing on her step stool hulling strawberries and carefully measuring the honey. We ate it on paper plates in the backyard while the fireflies started coming out. She announced it was the best dinner ever and I had to agree.

Ingredients

• Bow tie pasta: The shape catches the dressing in all those little crevices and looks cheerful on the plate
• Baby spinach: Use the tender young leaves rather than mature spinach for a delicate texture that wilts beautifully
• Fresh strawberries: Pick berries that are deep red and fragrant because they are the star of the show
• Toasted almonds: Toasting them in a dry pan for 3 minutes transforms them from plain to absolutely incredible
• Feta cheese: The salty creamy element that brings everything together though you can skip it for vegan friends
• Fresh basil: Slice it thin at the last minute so it does not turn black and bitter
• Olive oil: Use your best extra virgin olive oil since the dressing is so simple
• Apple cider vinegar: Provides just enough tang to cut through the sweet strawberries and honey
• Honey: Raw honey adds a floral sweetness that pairs perfectly with spring berries
• Dijon mustard: The secret ingredient that makes the dressing cling to every single ingredient
• Poppy seeds: These little specks add the most delightful crunch throughout every bite

Instructions

Cool the pasta:

Cook the bow ties until they are perfectly al dente then rinse under cold water until the pasta feels cold to the touch. Spread it on a baking sheet to cool completely so it does not wilt the spinach when you mix everything together.

Make the dressing:

Whisk the olive oil vinegar honey mustard poppy seeds salt and pepper until the mixture thickens slightly and turns cloudy. Let it sit while you prep the vegetables so the flavors can start mingling together.

Prep the produce:

Hull and slice the strawberries into bite sized pieces and wash and thoroughly dry the spinach so the dressing sticks to the leaves instead of running off.

Toast the almonds:

Cook the sliced almonds in a dry skillet over medium heat stirring constantly until they turn golden brown and smell nutty about 3 minutes. Watch them like a hawk because they go from perfect to burned in seconds.

Assemble the salad:

Gently toss the cooled pasta spinach strawberries and toasted almonds in a large bowl. Drizzle with half the dressing and toss again then add more dressing until everything is lightly coated.

Finish it:

Scatter the crumbled feta and fresh basil on top right before serving. The contrast of the creamy white cheese against the bright red strawberries makes it look absolutely gorgeous.

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This recipe has become my go to for new neighbors and coworkers because it never fails to start conversations. Something about strawberries in pasta makes people curious enough to ask questions and next thing you know you are talking about gardening or grandmothers recipes. Food really does bring people together in the simplest ways.

Make It Your Own

The beauty of this pasta salad is how well it adapts to whatever you have in the kitchen. Sometimes I swap the strawberries for fresh raspberries or even diced peaches when they are in season. The almonds can easily become walnuts pecans or even pumpkin seeds depending on what is in the pantry.

Timing Is Everything

I learned the hard way that this salad does not overnight well. The spinach starts to get slimy and the strawberries release too much liquid turning everything soggy. Now I prep all the components separately and toss them together about 30 minutes before guests arrive. The pasta can even be cooked a day ahead and stored in the refrigerator which makes party prep so much less stressful.

Perfect Pairings

This pasta salad shines alongside grilled meats or as part of a bigger spread. I love serving it with lemon herb grilled chicken or at a brunch alongside quiche and fresh fruit. The sweetness from the strawberries makes it an unexpected but perfect match for spicy dishes too.

• Grill some extra vegetables like asparagus or zucchini to serve alongside
• A crisp white wine cuts through the creamy feta beautifully
• Keep some extra dressing on hand in case someone wants to add more

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There is something about this salad that feels like the official start of warmer weather. Hope it becomes a favorite in your house too.

Recipe Q&A

→ Can I prepare this ahead of time?

Yes, you can cook the pasta and prepare the dressing up to 4 hours in advance. Combine with fresh ingredients just before serving to keep the spinach crisp and prevent sogginess.

→ What can I substitute for the poppy seed dressing?

Try a balsamic vinaigrette, honey mustard dressing, or a light lemon vinaigrette. Any tangy dressing complements the sweetness of the strawberries nicely.

→ How do I keep the spinach from wilting?

Add the dressing just before serving and ensure the pasta is completely cooled. You can also toss the spinach separately and combine it with other ingredients at the last moment.

→ Is this suitable for meal prep?

Store the components separately—pasta, vegetables, and dressing in individual containers—for up to 3 days. Assemble when ready to eat for best texture and freshness.

→ What wines pair well with this dish?

Crisp white wines like Sauvignon Blanc, Pinot Grigio, or a dry rosé complement the sweet strawberries and tangy dressing beautifully.

→ Can I make this vegan?

Absolutely. Simply omit the feta cheese or use a plant-based alternative. The salad is naturally vegetarian and easily adapts to vegan preferences.