Spring Spinach Strawberry Pasta Salad

The first time I made this pasta salad was actually by accident. I had leftover bow ties from dinner the night before and a container of strawberries that needed using, so I just started throwing things into a bowl. My roommate walked in, took one look at the bright pink flecks scattered through the greens, and said I was either crazy or brilliant. Turns out, sometimes the best discoveries happen when you stop overthinking and just trust what's in your crisper drawer.

I brought this to a Memorial Day picnic last year, and honestly, I was worried it was too simple compared to everyone's fancy potluck contributions. But within twenty minutes, my bowl was empty and three people had already messaged me for the recipe. There's something about the combination of cool pasta, fresh strawberries, and that zingy dressing that just works.

Ingredients

• Bow-tie pasta (250 g/8 oz): The nooks and crannies catch the dressing perfectly, and the shape holds up beautifully without getting mushy
• Baby spinach (100 g/3.5 oz): Use the tender young leaves, and make sure it's completely dry so your salad doesn't get watery
• Fresh strawberries (200 g/7 oz): Pick berries that are deep red and fragrant, and slice them just before assembling so they stay fresh
• Toasted sliced almonds (50 g/1/3 cup): Toast them in a dry pan for 2-3 minutes until golden and fragrant, then let them cool completely
• Crumbled feta cheese (60 g/1/2 cup): Adds a creamy, salty contrast that balances the sweet strawberries, but you can leave it out
• Fresh basil (2 tbsp): Thinly slice the leaves, not chop them, for beautiful ribbons throughout the salad
• Olive oil (3 tbsp): Use a mild, smooth olive oil so it doesn't overpower the delicate flavors
• Apple cider vinegar (2 tbsp): Gives a fruity brightness that pairs perfectly with the strawberries
• Honey (1 tbsp): Balances the vinegar and complements the natural sweetness of the berries
• Dijon mustard (1 tsp): Emulsifies the dressing and adds just enough sharpness
• Poppy seeds (1 tbsp): Add a subtle crunch and those pretty little specks throughout
• Salt and black pepper: Season to taste, remembering that feta adds its own saltiness

Instructions

Cook and cool the pasta:

Boil the pasta in salted water until al dente, then drain and rinse under cold water until completely cool

Whisk together the dressing:

Combine olive oil, vinegar, honey, mustard, poppy seeds, salt, and pepper in a small bowl, whisking until the mixture thickens slightly

Toast the almonds:

Cook sliced almonds in a dry skillet over medium heat, stirring constantly until golden and fragrant, about 2-3 minutes

Assemble the salad:

In a large bowl, combine cooled pasta, spinach, sliced strawberries, and toasted almonds

Dress and serve:

Drizzle the dressing over the salad and toss gently, then top with feta and fresh basil right before serving

Save Pin

My sister requested this for her bridal shower luncheon, and watching guests go back for thirds while chatting about how unusual but delicious it was, I realized this isn't just a salad. It's a conversation starter, the kind of dish that makes people slow down and really taste what they're eating.

Make It Yours

I've swapped the strawberries for fresh diced peaches in late summer, and let me tell you, that version might be even better than the original. Don't be afraid to play with what's in season or what you have on hand. The formula is simple: something sweet, something fresh, something crunchy, and that zingy dressing.

Serving Suggestions

This salad shines alongside grilled chicken, fish, or even on its own as a light lunch. I've also served it as a side at brunch, and the bright flavors wake everyone up better than coffee. Just keep it chilled until the moment you're ready to eat.

Storage and Prep

The components keep well separately for up to two days, so you can prep everything in advance and toss it together right before serving. Store the almonds separately to maintain their crunch, and keep the dressing in a jar in the fridge.

• Make extra dressing because you'll want to put it on everything
• If taking this somewhere, pack the dressing separately and toss on site
• The salad is best eaten the same day, but leftovers still taste great for lunch

Save Pin

Every time I make this now, I think back to that accidental creation in my tiny kitchen with the mismatched bowls. Some of the best things in life come from trusting your instincts and not being afraid to try something a little different.

Recipe Questions

→ Can I make this pasta salad ahead of time?

Yes, you can prepare this pasta salad up to 24 hours in advance. Store it in an airtight container in the refrigerator and add the dressing just before serving to prevent the spinach from wilting.

→ What other pasta shapes work well?

Rotini, penne, or fusilli are excellent alternatives that hold dressing nicely. Smaller shapes like orzo work too if you prefer a lighter texture.

→ How do I toast almonds properly?

Spread sliced almonds in a single layer on a baking sheet and toast at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden and fragrant. Watch closely as they burn quickly.

→ Can I use frozen strawberries?

Fresh strawberries work best as frozen ones become mushy when thawed. If using frozen, add them just before serving and expect a softer texture.

→ What protein additions work well?

Grilled chicken breast, shrimp, or chickpeas complement the flavors beautifully. Add cooked protein during step 3 when combining the salad ingredients.

→ How long does the dressing keep?

The homemade poppy seed dressing stays fresh in the refrigerator for up to one week. Store it in a jar with a tight lid and shake well before using.