Save Last spring I was at my friend Sarah's backyard baby shower when someone brought this pasta salad. I remember hovering by the serving bowl, plotting my third helping before I'd even finished my first. The combination of sweet strawberries and savory feta caught me completely off guard. I shamelessly asked for the recipe before the cake was even cut.
I've since made this for Mother's Day, office lunches, and a Tuesday night when I just needed something that felt like a celebration. My neighbor actually texted me at 9 PM demanding the recipe after trying it at our block party. It's become my secret weapon for any gathering that needs to feel special.
Ingredients
- 250 g bow-tie pasta: The little bows catch all that dressing in their crevices. I've tried other shapes but nothing holds the flavors quite like farfalle.
- 100 g baby spinach: Use the tender young leaves, not the tough mature ones. They melt into the pasta rather than sitting awkwardly on top.
- 200 g fresh strawberries: Pick berries that are deep red and fragrant. Underripe strawberries will make the whole salad taste sad and desperate.
- 50 g toasted almonds: Toast them yourself in a dry pan. The difference between raw and toasted almonds is night and day.
- 60 g crumbled feta: This is optional but honestly, the salty creaminess is what pulls everything together.
- 3 tbsp olive oil: Use a decent one here since it's not being cooked.
- 2 tbsp apple cider vinegar: White vinegar is too harsh. ACV gives just the right amount of fruity tang.
- 1 tbsp honey: Adjust this depending on how sweet your strawberries are.
- 1 tsp Dijon mustard: This emulsifies the dressing so it doesn't separate on you.
- 1 tbsp poppy seeds: These add the most delightful little crunch in every bite.
- Salt and pepper: Season aggressively. Pasta salads tend to need more salt than you think.
Instructions
- Cook the pasta:
- Boil those bows in salted water until they're perfectly al dente, then rinse them under cold water until they're cool to the touch. This stops the cooking and washes away excess starch.
- Whisk the dressing:
- Combine everything in a small bowl and whisk until it looks glossy and slightly thickened. The honey might be stubborn, just keep whisking until it dissolves completely.
- Assemble the salad:
- Toss the cooled pasta, spinach, strawberries, and almonds in your largest bowl. Leave the feta and basil for the end so they don't get crushed or dark.
- Dress it up:
- Pour about three-quarters of the dressing over the salad and toss gently. Add more if it needs it but you want everything lightly coated, not drowning.
- Finish and serve:
- Sprinkle the feta and basil over the top right before serving. This looks gorgeous and keeps the garnish fresh.
Save My daughter now requests this for every single school event, and I've watched her little friends go from skeptical to seconds after one tentative bite. There's something magical about watching a room full of people discover that fruit and pasta belong together.
Make Ahead Magic
You can cook the pasta and make the dressing up to 24 hours in advance. Keep everything separate and toss right before serving. The almonds stay crispier if you add them at the last minute too.
Serving Suggestions
This works as a light main dish or pairs beautifully with grilled chicken or salmon. I've also served it alongside sandwiches for the perfect spring lunch spread.
Beyond the Basics
Once you're comfortable with the base recipe, try swapping pecans or walnuts for almonds. Add avocado slices or substitute fresh spinach for arugula if you want something with more bite.
- Add grilled chicken or chickpeas for extra protein
- Try walnuts or pecans instead of almonds for variation
- Pairs beautifully with a crisp Sauvignon Blanc or rosé
Save This salad has become my go-to for all the moments worth celebrating. Hope it brings some brightness to your table too.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can cook the pasta and prepare the dressing up to 24 hours in advance. Store them separately and assemble just before serving to keep the spinach fresh and prevent sogginess.
- → How do I keep the strawberries from getting mushy?
Add the strawberries just before serving or toss them in a separate bowl with the dressing moments before combining with other ingredients to maintain their texture.
- → What can I use instead of poppy seeds?
Sesame seeds, sunflower seeds, or pumpkin seeds work well. Alternatively, try a balsamic vinaigrette for a different flavor profile while maintaining the same fresh appeal.
- → Is this salad suitable for meal prep?
The components keep well separately for 3-4 days. Store dressed pasta and fresh ingredients in separate containers, then combine when ready to eat for best texture and freshness.
- → How can I make this more filling?
Add grilled chicken breast, roasted chickpeas, or white beans for protein. For a vegetarian boost, include tofu or additional nuts and seeds alongside the feta cheese.
- → What dressings pair well with this salad?
Balsamic vinaigrette, honey mustard, or a light lemon dressing complement the strawberries beautifully. Avoid heavy creamy dressings that overpower the fresh spring flavors.