Save to Pinterest The first time I made this pasta salad was for a last-minute potluck when I realized I had zero time to cook anything elaborate. I threw together what seemed like an odd combination to me back then, and my friend Sarah actually paused mid-conversation to ask what was in it. Now it's the dish I'm most requested to bring to gatherings, and honestly, I never get tired of that moment when people realize strawberries and pasta actually belong together.
Last summer I brought this to a backyard barbecue and watched my cousins 7-year-old who usually refuses anything green go back for thirds. The way the strawberries release their juices into the dressing creates this incredible natural sweetness that makes even spinach skeptics reach for another serving.
Ingredients
- Bow-tie pasta: The little folds catch the dressing perfectly, and farfalle holds up better than delicate shapes when tossed with everything
- Baby spinach: Use tender leaves and dry them really well, otherwise they'll make everything soggy
- Fresh strawberries: Pick berries that are deep red and slightly soft, they'll release more flavor into the salad
- Toasted almonds: Toasting them yourself makes a huge difference in flavor and only takes 3 minutes in a dry pan
- Feta cheese: Even if you're not usually a feta person, the salty creaminess balances the sweet strawberries beautifully
- Olive oil: Use a good quality one since the dressing is simple and every ingredient shines through
- Apple cider vinegar: Gives just enough tang without being too sharp like white vinegar can be
- Honey: The natural sweetness pairs perfectly with the strawberries and balances the vinegar
- Poppy seeds: They add this subtle crunch and look beautiful speckled throughout the salad
Instructions
- Cook and cool the pasta:
- Boil your farfalle in generously salted water until it's tender with a slight bite, then rinse under cold water until the pasta feels completely cool to the touch. Spread it on a baking sheet while you prep everything else, otherwise it clumps together.
- Whisk up the magic dressing:
- Combine the olive oil, vinegar, honey, mustard, poppy seeds, salt and pepper in a small jar and shake vigorously until it thickens slightly. Taste and adjust the honey if your strawberries are particularly tart.
- Build your salad base:
- Gently toss the cooled pasta with the spinach, sliced strawberries, and toasted almonds in a large bowl. Go easy on the tossing at first, you want to keep those strawberry slices intact.
- Dress and finish:
- Drizzle about three quarters of the dressing over the salad and fold everything together carefully. Add the feta and basil on top, then serve with the remaining dressing on the side for anyone who wants more.
Save to Pinterest My mom texted me at midnight last week saying she'd just made it for lunch the next day because she couldn't stop thinking about the version I brought to Easter. There's something about this salad that turns ordinary Tuesdays into tiny celebrations.
Making It Your Own
I've tried so many variations over the years, and while the original is hard to beat, swapping in toasted pecans or walnuts adds a lovely warmth in fall. Sometimes I'll add quartered cherry tomatoes when they're at their peak summer sweetness, and fresh mint can be a gorgeous alternative to basil if that's what you have growing.
Timing Your Prep
The trickiest part is planning the cool-down time for your pasta. I always cook it first, then while it's chilling on the baking sheet, I prep everything else and make the dressing. This workflow keeps you from standing around waiting and prevents that temptation to toss warm pasta with delicate spinach.
Serving And Storage
This salad travels surprisingly well if you pack the dressing separately and toss it right before serving. I've learned to bring an extra container of the dressing because people always want to refresh their bowls, and nobody likes a dry pasta salad.
- Keep any leftovers in an airtight container and eat within 2 days, the strawberries get a bit soft after that
- If you're making this for a picnic, skip the feta and let people add their own at the picnic since it can get mushy
- The pasta will absorb dressing as it sits, so plan to make a little extra if you're serving it the next day
Save to Pinterest Every time I serve this, someone asks for the recipe, and that's probably the highest compliment a salad can get. Hope it becomes a staple in your kitchen like it has in mine.
Common Recipe Questions
- → Can I prepare the pasta ahead of time?
Yes, cooking and chilling the pasta in advance helps it absorb the flavors while keeping the texture firm for tossing.
- → What can I substitute for feta cheese?
Try plant-based cheese for a vegan option or omit it altogether for a dairy-free version.
- → How do I toast almonds properly?
Toast almonds in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-5 minutes.
- → Can this dish be served warm?
While traditionally served chilled or at room temperature, you can enjoy it slightly warm if preferred.
- → What other nuts can I use instead of almonds?
Walnuts or pecans work well to add a different crunch and flavor profile.