Pin My neighbor showed up at my door one May afternoon with a bowl of this salad, still cold from her fridge. She'd made too much for her book club and thought I might like some. I ate it standing at the counter, fork in hand, wondering why I'd never thought to put strawberries in pasta before. The sweetness against the tangy dressing and the crunch of almonds made me forget I was eating spinach. By evening, I'd texted her for the recipe.
I brought this to a potluck once and watched three people go back for seconds before the main course was even served. One friend, who usually turns her nose up at anything green, asked if I'd put sugar in it. I hadn't, just strawberries at their peak and a dressing that balanced sweet and sharp in a way that made everything else on the table look boring. She left with the recipe on a napkin.
Ingredients
- Bow-tie pasta (250 g): The ridges and folds catch the dressing beautifully, and the shape looks cheerful in the bowl.
- Baby spinach (100 g): Tender and mild, it wilts slightly when tossed with warm pasta, making it easier to eat in big forkfuls.
- Fresh strawberries (200 g): Use the ripest ones you can find, they're the whole reason this salad feels like a celebration.
- Sliced almonds (50 g): Toast them until they smell nutty and golden, they add crunch that keeps every bite interesting.
- Feta cheese (60 g): Salty and creamy, it's optional but it makes the salad feel more substantial and grown-up.
- Fresh basil (2 tbsp): A handful of torn leaves brings a peppery sweetness that ties the fruit and greens together.
- Olive oil (3 tbsp): The base of the dressing, use something fruity and smooth, not harsh or bitter.
- Apple cider vinegar (2 tbsp): Adds brightness without the sharpness of white vinegar, it plays well with the honey.
- Honey (1 tbsp): Just enough to round out the acidity and make the dressing cling to everything.
- Dijon mustard (1 tsp): It emulsifies the dressing and adds a subtle kick that keeps it from being too sweet.
- Poppy seeds (1 tbsp): Tiny, crunchy, and slightly nutty, they make the dressing look and taste like you tried harder than you did.
- Salt and pepper: Essential for waking up all the other flavors, don't skip tasting and adjusting before you toss.
Instructions
- Cook the pasta:
- Boil the bow-ties in well-salted water until they're just tender, then drain and rinse them under cold water to stop the cooking. Let them cool completely so they don't wilt the spinach when you toss everything together.
- Make the dressing:
- Whisk the olive oil, vinegar, honey, mustard, poppy seeds, salt, and pepper in a small bowl until it looks smooth and slightly thickened. Taste it, it should be tangy with a hint of sweetness that makes you want to lick the spoon.
- Assemble the salad:
- Combine the cooled pasta, spinach, strawberries, and toasted almonds in a large bowl. Pour the dressing over everything and toss gently with your hands or two big spoons until every piece is lightly coated.
- Finish and serve:
- Scatter the feta and basil on top, then serve right away while the spinach is still crisp and the strawberries are juicy. If you're making it ahead, wait to add the dressing until just before serving so nothing gets soggy.
Pin The first time I made this for my family, my son, who thinks vegetables are a punishment, ate two bowls without realizing he was devouring spinach. My husband looked at me across the table and mouthed, what did you do to this. I shrugged and passed him the feta, knowing I'd just found a recipe I'd make every summer until they got sick of it, which hasn't happened yet.
Making It Your Own
I've swapped the almonds for candied pecans when I'm feeling fancy, and I've added leftover grilled chicken when I need it to be dinner instead of a side. Once, I used blueberries instead of strawberries because that's what I had, and it worked beautifully. This salad is forgiving, it bends to whatever's in your fridge or whatever the season gives you.
Storing and Serving
If you're taking this somewhere, pack the dressing separately in a small jar and toss everything together when you arrive. Dressed salad can sit for about an hour before the spinach starts to soften, but the pasta and strawberries hold up well for a few hours if kept cold. Leftovers are fine the next day, though the spinach will be softer and the almonds less crunchy.
What to Pair It With
This salad shines next to grilled salmon, roasted chicken, or a simple quiche. I've served it at brunch with scrambled eggs and crusty bread, and I've brought it to barbecues where it disappeared faster than the burgers. It's pretty enough to be the star and easygoing enough to share the table.
- A chilled glass of Sauvignon Blanc or sparkling rosé makes it feel like a special occasion.
- For a heartier meal, add a handful of cooked chickpeas or white beans to the bowl.
- If you're serving kids, leave the feta and basil on the side so they can customize their bowls.
Pin This salad has become my answer to every spring invitation and every moment when I want something that feels fresh without a lot of fuss. It's the kind of recipe that makes people lean over and ask what's in this, and I'm always happy to tell them.
Recipe Q&A
- → Can I prepare this salad ahead of time?
Yes, you can cook the pasta and prepare the dressing several hours in advance. Store them separately in the refrigerator. Toss everything together just before serving to keep the greens fresh and the pasta from becoming soggy.
- → How do I prevent the strawberries from getting mushy?
Slice the strawberries just before assembling the salad. If preparing ahead, keep them separate and add them at the last moment. This preserves their texture and prevents excess moisture from dampening the other ingredients.
- → What can I substitute for feta cheese?
Crumbled goat cheese, ricotta salata, or vegan cheese alternatives work wonderfully. For a completely dairy-free version, omit cheese entirely and let the poppy seed dressing be your star ingredient.
- → How should I toast the almonds?
Spread almonds on a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly golden. Alternatively, toast them in a 350°F oven for 8-10 minutes. Cool completely before adding to the salad.
- → Is this salad suitable for meal prep?
The pasta, dressing, and nuts keep well for 3-4 days when stored separately in airtight containers. Assemble individual portions when ready to eat, adding the spinach and strawberries fresh for best quality and texture.
- → What protein options pair well with this salad?
Grilled chicken breast, chickpeas, or white beans complement the fruity and tangy flavors beautifully. For vegetarian options, add more nuts or legumes. Grilled shrimp also works wonderfully if you enjoy seafood combinations.