This is a farfalle pasta salad built around baby spinach, fresh strawberries, toasted almonds, and crumbled feta, all tossed in a balsamic-Dijon vinaigrette. It comes together in 35 minutes and is substantial enough to serve as a main course โ the feta and almonds add real staying power. It also travels well, which makes it a reliable choice for potlucks or packed lunches.
What makes this version work
Two things matter most here. First, the pasta has to be genuinely dry before it meets the dressing. Wet farfalle dilutes the vinaigrette and turns the whole bowl watery within minutes โ shake the colander hard, then spread the pasta on a sheet pan for a few minutes if you have time. Second, the dressing uses both honey and Dijon mustard, which does double duty: the mustard emulsifies the oil and vinegar so the dressing actually clings instead of pooling at the bottom, and the honey softens the sharpness of the balsamic without making it taste sweet. Dress it at the table โ a pre-dressed salad goes limp fast, especially with spinach in the mix.
Smart swaps
- Farfalle vs. rotini: The recipe allows rotini as a substitute. Rotini grips the dressing slightly better, but farfalle holds its shape longer if the salad will sit out at a party.
- Feta: Goat cheese crumbles work well and are a bit creamier. Shaved Parmesan is a drier option that adds a nuttier note.
- Almonds: Pistachios or pecans are solid swaps โ just toast them the same way. Skip pre-toasted packaged nuts; they tend to taste stale here.
- Honey: Maple syrup substitutes 1:1 if you need a vegan dressing, though it adds a slightly earthier sweetness.
- Poppy seeds: Listed as optional and genuinely are โ leaving them out changes nothing significant about flavor or texture.
Keeping leftovers crisp
Store the components separately if you are making this ahead. Dressed salad keeps about one day in the fridge before the spinach wilts and the strawberries go soft and weep juice into the pasta. Undressed, the cooked pasta keeps well for up to three days in an airtight container; toss it with a small drizzle of olive oil so it does not clump. Keep the sliced strawberries separate too โ they release liquid quickly once cut. The toasted almonds should stay at room temperature in a small container; refrigerating them makes them chewy. When you are ready to serve, combine everything, add the dressing, and toss.
If something goes sideways
- The dressing tastes flat: Balsamic vinegars vary a lot in acidity and sweetness. If yours is thin and sharp, add a little more honey and a pinch of extra salt. Taste the dressing on a piece of pasta, not just off the spoon โ pasta mutes acidity.
- The salad looks dry after tossing: Farfalle absorbs dressing as it sits. Make a small extra batch of vinaigrette to add just before serving. The ratio is easy to scale: 1 part balsamic to roughly 2 parts olive oil, with a small squeeze of honey and a dab of mustard.
- The spinach is wilting before you serve it: The spinach must be completely dry before it goes in โ any surface moisture speeds wilting dramatically. Pat it with paper towels or spin it in a salad spinner, then pat again.
- The almonds have gone soft: They were likely added while the pasta was still warm. Always let the pasta cool fully before assembling, and add the almonds last, right before serving.
- The red onion is too sharp: Soak the sliced onion in cold water for 10 minutes, then drain and pat dry. This takes the raw bite down noticeably without losing the flavor entirely.
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:
- ยฝ cup sliced almonds toast to golden and fragrant
For the Pasta:
- 12 oz farfalle (bow-tie) pasta or rotini
For the Balsamic Vinaigrette:
- โ cup extra-virgin olive oil
- 3 tbsp balsamic vinegar good-quality, syrupy
- 1 ยฝ tbsp honey or to taste
- 2 tsp Dijon mustard
- 1 clove garlic finely grated
- 1 tsp kosher salt
- ยฝ 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
- ยผ cup red onion thinly sliced
- ยผ cup fresh basil thinly sliced (chiffonade)
- ยพ 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, 3โ5 minutes. Transfer to a plate to cool. (Optional oven method: spread on a sheet pan and toast at 350ยฐF / 175ยฐC for 6โ8 minutes.)
- Cook the Pasta: Add farfalle to the boiling water and cook until al dente, 10โ11 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 30โ45 seconds.
- Season the Pasta: Toss the cooled, well-drained pasta with 1โ2 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 sweetnessโadjust 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.
Nutrition
Common questions
Can I add chicken to make this a more filling meal?
Yes โ sliced grilled or rotisserie chicken works well here. Add about 1.5 cups of cooked, cooled chicken when you assemble the salad; it pairs naturally with the balsamic dressing and feta.
Can I use frozen strawberries?
Fresh strawberries are strongly recommended. Frozen strawberries release a lot of liquid as they thaw, which waters down the dressing and makes the pasta soggy.
Is this salad good the next day for lunch?
It is, with a caveat: store the dressing and almonds separately and combine everything right before eating. A fully dressed salad left overnight will have soft spinach and mushy strawberries, but the pasta itself holds up fine.
How do I keep the feta from clumping together?
Add the feta last, after the dressing is already tossed through the pasta and greens. Crumble it directly over the top and fold it in gently โ aggressive tossing breaks it into a paste.
Can I make the dressing ahead of time?
Yes, up to five days ahead. Store it in a sealed jar in the fridge; the olive oil will solidify slightly when cold, so let it sit at room temperature for 10 minutes and shake well before using.
What can I serve alongside this to round out the meal?
A piece of crusty bread or a simple bean soup works well if you want more substance. The salad already has protein from the feta and almonds, so a starchy or brothy side is usually enough.