Spinach & Strawberry Pasta Salad with Balsamic
This vibrant pasta salad riffs on classic American potluck flavors with a gentle nod to Italian balsamic traditions. Juicy strawberries, tender baby spinach, and al dente farfalle are bound by a glossy balsamic–Dijon vinaigrette. Crunchy toasted almonds and creamy feta deliver contrast in every bite, making it equally refreshing and satisfying.
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.
Nutrition
Calories: 471kcalCarbohydrates: 58gProtein: 13gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.002gCholesterol: 17mgSodium: 1840mgPotassium: 478mgFiber: 5gSugar: 12gVitamin A: 2359IUVitamin C: 53mgCalcium: 197mgIron: 2mg
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