Save My neighbor showed up one Saturday morning with a basket of strawberries from her garden, still warm from the sun. I had planned to make something simple for lunch, but those berries were so beautiful I changed course entirely. Within minutes, I was boiling pasta and rummaging through my pantry, trusting my instincts more than any plan. That spontaneous salad turned into something I now make every spring without fail.
I brought this to a potluck once, skeptical that a pasta salad with fruit would go over well. By the time I looked up from talking to someone, the bowl was nearly empty. A friend cornered me in the kitchen later, insisting I text her the recipe before I left. That was three years ago, and she still makes it for her book club every May.
Ingredients
- Bow-tie pasta (250 g): Farfalle holds the dressing in its folds better than smooth shapes, and it looks cheerful on the plate.
- Baby spinach (100 g): Make sure its completely dry or the dressing will slide right off, leaving you with a watery mess at the bottom of the bowl.
- Fresh strawberries (200 g): Choose berries that are firm and fragrant, not mushy or sour, since theyre the star here.
- Sliced almonds (50 g): Toasting them for a few minutes in a dry pan brings out a nutty sweetness that raw almonds just dont have.
- Feta cheese (60 g): This is optional, but the salty creaminess plays beautifully against the fruit.
- Fresh basil (2 tbsp): A handful of thinly sliced basil adds an unexpected herbal note that ties everything together.
- Olive oil (3 tbsp): Use a mild olive oil, nothing too peppery, or it will fight with the other flavors.
- Apple cider vinegar (2 tbsp): The slight fruitiness of this vinegar works better here than white or red wine vinegar.
- Honey (1 tbsp): Just enough to round out the acidity without making the dressing syrupy.
- Dijon mustard (1 tsp): It emulsifies the dressing and adds a quiet sharpness in the background.
- Poppy seeds (1 tbsp): They give the dressing a gentle crunch and a classic look.
- Salt and black pepper: Season to taste, but dont skip the pepper, it wakes up the strawberries.
Instructions
- Cook the pasta:
- Boil the bow-tie pasta in salted water until al dente, then drain and rinse it under cold water to stop the cooking. Let it cool completely so it doesnt wilt the spinach when you toss everything together.
- Make the dressing:
- Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and black pepper in a small bowl until smooth. Taste it and adjust the sweetness or tang to your liking.
- Combine the salad:
- In a large bowl, mix the cooled pasta, baby spinach, sliced strawberries, and toasted almonds. Pour the dressing over everything and toss gently with your hands or tongs so each piece gets coated.
- Finish and serve:
- Scatter crumbled feta and fresh basil on top if youre using them. Serve right away while the spinach is still crisp and the strawberries are bright.
Save One afternoon, my daughter helped me slice strawberries for this salad, and she ate nearly half of them before they made it into the bowl. I pretended to be annoyed, but honestly, watching her snack on fruit while we worked side by side was worth the trip back to the fridge for more berries. That day, the salad was a little less berry-heavy, but the memory stuck with me more than any perfect recipe ever could.
How to Make It Ahead
You can cook the pasta, toast the almonds, and whisk the dressing up to a day in advance. Store each component separately in the fridge, and then toss everything together just before serving. The strawberries are best sliced fresh the day you serve the salad, since they release juice and get soft if they sit too long. This method keeps the textures bright and the flavors clean, which is especially helpful if youre bringing it somewhere or prepping for a party.
Swaps and Variations
If you dont have almonds, try walnuts or pecans for a different kind of richness. Grilled chicken or a scoop of chickpeas makes this more of a main dish if youre feeding someone with a bigger appetite. For a vegan version, skip the feta or use a plant-based cheese that crumbles well. You could also swap the strawberries for blueberries or sliced peaches when the seasons change, though strawberries are my favorite because they hold their shape and their sweetness is just right.
Serving Suggestions
This salad shines at outdoor lunches, picnics, or as a side dish next to grilled fish or chicken. It pairs beautifully with a chilled glass of Sauvignon Blanc or a dry rosé, something crisp that echoes the brightness of the dressing. I also love serving it on its own as a light dinner on warm evenings when cooking feels like too much effort.
- Serve it in a wide, shallow bowl so the colors show off
- Let it sit at room temperature for ten minutes before serving if its been in the fridge, the flavors open up
- Have extra dressing on the side in case anyone wants a little more
Save Every time I make this, it reminds me that some of the best recipes come from trusting what you have and letting the ingredients speak for themselves. I hope it becomes one of those dishes you reach for without thinking, the kind that feels like spring no matter what the calendar says.
Recipe FAQ
- → Can I make this salad ahead of time?
Yes, you can prepare the components separately and store them in the refrigerator for up to 24 hours. However, toss everything together with the dressing just before serving to keep the pasta from becoming soggy and maintain the strawberries' freshness.
- → What can I use as a substitute for poppy seeds?
Sesame seeds or sunflower seeds work wonderfully as alternatives. You can also use crushed walnuts or pecans for a nuttier flavor profile while maintaining the dressing's texture.
- → How do I prevent the pasta from sticking together?
After draining the cooked pasta, rinse it thoroughly under cold water to stop the cooking process and remove excess starch. This prevents the pasta pieces from clumping together.
- → Can I make this dairy-free?
Absolutely. Simply omit the feta cheese or substitute it with dairy-free cheese alternatives available at most grocery stores. The salad tastes delicious without cheese as well.
- → What protein options can I add?
Grilled or roasted chicken breast works excellently, as do chickpeas for a vegetarian option. Turkey, shrimp, or tofu are also great choices that complement the strawberry and spinach flavors.
- → How should I store leftover salad?
Store undressed salad components separately in airtight containers for up to three days. Keep the dressing in a jar and shake well before using. Combine them just before serving for the best texture and flavor.