# What You 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
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Cook bow-tie pasta according to package directions until al dente. Drain thoroughly in a colander, rinse under cold running water to stop cooking, and transfer to a large bowl to cool completely.
02 - In a small mixing bowl, combine olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and black pepper. Whisk vigorously until the dressing emulsifies and becomes smooth. Set aside at room temperature.
03 - Add cooled pasta, baby spinach, sliced strawberries, and toasted almonds to a large salad bowl. Toss ingredients gently to distribute evenly.
04 - Pour poppy seed dressing over the salad mixture and toss carefully to coat all ingredients without crushing the strawberries. Top with crumbled feta cheese and fresh basil slices if desired. Serve immediately while pasta retains firm texture.
