The Spinach & Strawberry Pasta Salad with Balsamic is a dish that beautifully marries the fresh vibrancy of spring produce with the comforting substance of a hearty pasta salad. As light and elegant as it is satisfying, this recipe draws from both American culinary traditions and classic Italian influences—a blend that reflects the evolving nature of modern home cooking.
The inspiration for this salad lies in the familiar and beloved spinach and strawberry pairing, a combination that first gained traction in American kitchens during the 1980s as home cooks began exploring fruit-forward salads and creative uses of seasonal produce. This flavor profile—sweet, earthy strawberries with fresh greens—is timeless and versatile. In this recipe, that timeless base is given a contemporary twist by incorporating pasta, turning it from a side dish into a main course-worthy salad.
Farfalle, the pasta shape of choice here, is not just adorable and festive, but also practical. Bow-tie pasta offers nooks and crannies to catch the vinaigrette and cradle bits of feta, fresh basil, and slivers of red onion. It also holds its structure well even after sitting—an important quality for any make-ahead or potluck dish.
The vinaigrette plays a pivotal role in bringing this salad together. Crafted with a syrupy balsamic vinegar, extra virgin olive oil, honey, and Dijon mustard, it is both robust and sophisticated. This dressing nods to Italian culinary traditions, especially from the Modena region known for its prized balsamic. Yet, it’s sweetened slightly with honey to complement the natural sugars in ripe strawberries, creating a jammy, harmonious balance. Garlic and poppy seeds add kick and visual flair, enhancing the dressing’s texture and complexity.
Another standout component are the toasted almonds, which offer a toasty crunch that contrasts beautifully with the tender pasta and juicy fruit. Toasting the nuts is a small but impactful step that elevates the overall eating experience. Crumbled feta, creamy and mildly tangy, acts as an anchor among the salad’s brighter, more delicate flavors. It helps counterbalance the sweetness from the berries and the acidity in the vinaigrette, lending essential depth.
Fresh basil—not to be confused with mint or parsley—lends a fragrant lift, echoing the salad’s summery mood. Red onion adds a sharp little bite and visual pop, while lemon zest (optional, but recommended) contributes an extra layer of aromatic brightness.
This salad was created with versatility in mind. It’s ideal for lunch but also robust enough for dinner and self-contained enough to pack for picnics, BBQs, or easy weekday meal prep. It travels well and can be scaled up effortlessly to feed a crowd. Its ingredients are flexible—swap almonds for pistachios or pecans, or change up the cheese with creamy goat or shavings of Parmesan.
Ultimately, the Spinach & Strawberry Pasta Salad with Balsamic is a dish that celebrates seasonal ingredients, transatlantic culinary traditions, and the growing appetite for recipes that are equal parts nutritious, flavorful, and beautiful. Whether served on a picnic blanket or at a dinner table, it promises to please.
Spinach & Strawberry Pasta Salad with Balsamic
Equipment
- Large pot
- Colander
- Large mixing bowl
- Small skillet
- Whisk
- Chef’s Knife
- Cutting board
- Measuring cups and spoons
- Salad tongs
- Paper towels or clean kitchen towel
Ingredients
For the Pasta Water:
- 4 qts water for boiling pasta
- 1 tbsp kosher salt for the pasta water
For the Almonds:
- ½ cup sliced almonds toast to golden and fragrant
For the Pasta:
- 12 oz farfalle (bow-tie) pasta or rotini
For the Balsamic Vinaigrette:
- ⅓ cup extra-virgin olive oil
- 3 tbsp balsamic vinegar good-quality, syrupy
- 1 ½ tbsp honey or to taste
- 2 tsp Dijon mustard
- 1 clove garlic finely grated
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp poppy seeds optional
For the Assembly and Garnish:
- 5 oz baby spinach dry thoroughly
- 1 lb strawberries hulled and sliced 1/4-inch thick
- ¼ cup red onion thinly sliced
- ¼ cup fresh basil thinly sliced (chiffonade)
- ¾ cup feta cheese crumbled
- 2 tsp lemon zest finely grated, optional
Instructions
- Bring Water to a Boil: Fill a large pot with 4 qt water and bring to a rolling boil. Season with 1 tbsp kosher salt.
- Toast the Almonds: In a dry small skillet over medium heat, toast sliced almonds, stirring frequently, until fragrant and golden, 3–5 minutes. Transfer to a plate to cool. (Optional oven method: spread on a sheet pan and toast at 350°F / 175°C for 6–8 minutes.)
- Cook the Pasta: Add farfalle to the boiling water and cook until al dente, 10–11 minutes or per package directions. Drain in a colander; rinse under cold water until cool to the touch, then shake off excess water thoroughly.
- Whisk the Balsamic Vinaigrette: In a mixing bowl, combine olive oil, balsamic vinegar, honey, Dijon, grated garlic, kosher salt, black pepper, and poppy seeds (if using). Whisk until emulsified and glossy, about 30–45 seconds.
- Season the Pasta: Toss the cooled, well-drained pasta with 1–2 tablespoons of the vinaigrette to lightly coat, preventing sticking and seasoning the noodles.
- Assemble the Salad: In a large mixing bowl, add baby spinach, the dressed pasta, sliced strawberries, red onion, basil, half the toasted almonds, and half the feta. Drizzle over most of the remaining vinaigrette and gently toss with tongs until every leaf is lightly coated.
- Finish and Serve: Sprinkle in lemon zest and taste; adjust seasoning with a pinch more salt, pepper, or honey as needed. Top with the remaining almonds and feta, add a final drizzle of vinaigrette if desired, and serve chilled or at cool room temperature.
Notes
- Dry pasta thoroughly after rinsing; excess water will dilute the vinaigrette. A quick pat with paper towels helps the dressing cling.
- For best texture, dress just before serving. If making ahead, keep the spinach and strawberries separate; combine and finish with vinaigrette 10 minutes before serving.
- Balance Check: Strawberries vary in sweetness—adjust honey or balsamic 1/2 tsp at a time to hit a bright, jammy-sour equilibrium.
- Cheese Swap: Goat cheese or shaved Parmesan also works beautifully; nut swap: pistachios or pecans.
- Leftovers keep 1 day refrigerated; refresh with a splash of balsamic and olive oil before serving.