Spring Spinach Strawberry Pasta Salad

Last spring I found myself at a potluck with zero plan and a random bag of strawberries someone had handed me. Threw together what I had in the pantry somehow it became the dish everyone actually went back for seconds of. Sometimes the best discoveries happen when you stop overthinking and just let fresh ingredients speak for themselves.

I made this for my sisters birthday picnic last summer and watched her kids who normally claim to hate salads actually go back for thirds. There is something about the combination of textures and colors that makes people curious enough to try it and happy they did.

Ingredients

• Bow-tie pasta: Those little pockets catch the dressing perfectly and al dente texture holds up against the soft berries
• Baby spinach: Use it completely dry or the dressing slides right off instead of coating the leaves
• Fresh strawberries: Pick ones that smell like strawberry they should be fragrant not just red
• Toasted almonds: Toasting changes everything raw almonds just do not compare to that nutty crunch
• Feta cheese: Even if you think you do not like feta try it here the saltiness balances the sweet berries
• Poppy seeds: They add this subtle crunch that makes every bite interesting

Instructions

Cook the pasta perfectly:

Boil until it still has a tiny bite in the center then rinse immediately with cold water to stop the cooking and keep it from getting gummy

Whisk up that dressing:

Shake it vigorously until the honey dissolves completely into the vinegar oil mixture should look thickened and glossy

Build your salad base:

Gently toss cooled pasta with spinach first then arrange strawberries on top so they do not get crushed from mixing

Bring it all together:

Drizzle dressing over everything and fold it in with light strokes trying not to bruise those delicate berries

Finish with flair:

Scatter feta and basil across the top right before serving so they stay fresh and vibrant

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This recipe turned into my go to for every single potluck last year because it travels beautifully and actually gets better after a short sit but not too long. People started requesting it specifically and honestly nothing beats seeing a clean bowl at the end of a party.

Make Ahead Magic

I have learned to cook the pasta and toast the almonds the night before then store them separately. Dressing stays fresh in a jar for days just give it a good shake before using. Keep everything chilled until about thirty minutes before serving then toss it all together right when you are ready to eat.

Playing with Variations

Swapped in candied walnuts once when I was out of almonds and honestly that sweet crunch took it to another level. Grilled chicken turns it into a full meal or chickpeas make it substantial enough for vegetarian mains. Even tried arugula instead of spinach for that peppery kick that some people absolutely love.

Serving It Up Right

Serve this on a wide shallow platter instead of a deep bowl so everyone can see those gorgeous jewel tones. A chilled white wine cuts through the dressing perfectly especially something crisp and bright. Keep extra feta on the side because someone always wants more.

• Let guests add their own feta since some prefer it lighter
• Have extra almonds ready because that crunch is addictive
• Serve within two hours of tossing or the spinach starts looking tired

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Hope this bright salad finds its way to your table and brings that same joy I felt watching empty plates coming back. Sometimes the simplest combinations end up being the ones we remember longest.

Recipe FAQs

→ Can I make this pasta salad ahead of time?

Yes, you can prepare the pasta and dressing up to 24 hours in advance. Store them separately in the refrigerator. Toss everything together just before serving to maintain the freshest texture and prevent the spinach from wilting.

→ What pasta shapes work best for this dish?

Bow-tie farfalle is ideal because its shape holds the dressing well and catches strawberry slices. Fusilli, rotini, or penne also work beautifully if you prefer different pasta shapes.

→ How do I toast almonds properly?

Spread sliced almonds in a single layer on a dry skillet over medium heat. Stir frequently for 3-5 minutes until golden brown and fragrant. Watch carefully as they can burn quickly. Let cool before adding to the salad.

→ Can I substitute the strawberries?

Fresh strawberries provide the best flavor and texture, but you can use sliced fresh raspberries or halved grapes during different seasons. Avoid frozen berries as they release too much water and make the salad soggy.

→ How long does this salad keep?

Best enjoyed immediately after tossing with dressing. Leftovers will keep in an airtight container for 1-2 days in the refrigerator, though the spinach may wilt slightly. Add fresh spinach just before serving leftovers.

→ Is this suitable for meal prep?

Absolutely. Portion the dressed pasta salad into individual containers for easy grab-and-go lunches throughout the week. For best results, keep almonds separate until serving to maintain their crunch.