# What You’ll Need:
→ Pasta
01 - 8 oz bow-tie (farfalle) pasta
→ Salad Components
02 - 3.5 oz baby spinach, washed and dried
03 - 7 oz fresh strawberries, hulled and sliced
04 - 1/3 cup sliced almonds, toasted
05 - 1/2 cup crumbled feta cheese (optional)
06 - 2 tbsp fresh basil, thinly sliced (optional)
→ Poppy Seed Dressing
07 - 3 tbsp olive oil
08 - 2 tbsp apple cider vinegar
09 - 1 tbsp honey
10 - 1 tsp Dijon mustard
11 - 1 tbsp poppy seeds
12 - 1/2 tsp salt
13 - 1/4 tsp freshly ground black pepper
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add the bow-tie pasta and cook according to package directions until al dente. Drain thoroughly in a colander, rinse under cold running water to stop the cooking process, and set aside to cool completely.
02 - In a small mixing bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and black pepper until fully emulsified and smooth.
03 - In a large salad bowl, add the cooled pasta, baby spinach, sliced strawberries, and toasted almonds. Toss gently to distribute evenly.
04 - Drizzle the poppy seed dressing over the salad mixture and toss gently until all ingredients are lightly coated. Top with crumbled feta cheese and fresh basil slices if desired. Serve immediately.
