Save My neighbor showed up at my door one Saturday morning with a bowl covered in foil, insisting I try what she called her spring picnic secret. Inside was this kaleidoscope of pink strawberries, green spinach, and delicate pasta bows tossed in something sweet and tangy. I stood there in my pajamas, fork in hand, realizing I'd been making pasta salad wrong my entire life. By Monday I was in her kitchen, notebook open, learning how she turned something so simple into the dish everyone asks her to bring.
I made this for a work lunch once, skeptical anyone would take a fruit and pasta combo seriously. By noon, three people had asked for the recipe and someone scraped the bowl clean with a piece of bread. One coworker admitted she usually skipped the potluck table but couldn't resist the color. It became my signature contribution, the one dish I'm now obligated to bring or face disappointment.
Ingredients
- Bow-tie pasta (250 g): The shape matters more than you'd think because those ruffled edges catch the dressing and hold onto bits of strawberry.
- Baby spinach (100 g): Use the tender young leaves, not the tough cooking kind, and make sure they're bone dry or the salad gets watery.
- Fresh strawberries (200 g): Choose firm, bright red berries and slice them just before tossing so they don't weep and turn everything pink.
- Sliced almonds (50 g): Toast them in a dry pan until they smell like heaven, it only takes three minutes but transforms the crunch.
- Feta cheese (60 g): The salty creaminess balances the sweet fruit, but it's optional if you're feeding vegan friends.
- Fresh basil (2 tbsp): A handful of ribboned basil adds a peppery note that makes the whole bowl taste more sophisticated.
- Olive oil (3 tbsp): Go for something fruity and smooth, not the bitter extra virgin you save for bread dipping.
- Apple cider vinegar (2 tbsp): The tanginess wakes up the sweetness without making your face pucker.
- Honey (1 tbsp): It mellows the vinegar and gives the dressing a silky texture that coats instead of slides off.
- Dijon mustard (1 tsp): This is the secret emulsifier that keeps the dressing from separating into sad puddles.
- Poppy seeds (1 tbsp): They add a nutty crunch and make the dressing look like it came from a fancy bistro.
- Salt and pepper (1/2 tsp and 1/4 tsp): Season boldly because pasta absorbs flavor and you don't want blandness hiding under all that beauty.
Instructions
- Boil the Bow Ties:
- Cook the pasta in well salted water (it should taste like the sea) until it has a tiny bite left in the center. Drain it fast, rinse under cold water to stop the cooking, and let it cool completely so it doesn't wilt your spinach later.
- Whisk the Dressing:
- In a small bowl, combine olive oil, vinegar, honey, mustard, poppy seeds, salt, and pepper, whisking hard until it thickens slightly and turns creamy. Taste it on a piece of pasta, it should be bold because the salad will mellow it out.
- Build the Bowl:
- Toss the cooled pasta with spinach, strawberries, and toasted almonds in your largest bowl, using your hands if needed to distribute everything evenly. The spinach should nestle between the pasta, not sit on top in a sad clump.
- Dress and Finish:
- Drizzle the dressing over everything and toss gently, letting the poppy seeds cling to the pasta ridges. Scatter feta and basil on top just before serving so they stay fresh and vibrant.
Save My daughter, who claimed to hate salad, ate two bowls of this at her birthday picnic and asked if we could have it every week. Watching her chase strawberry slices around her plate with a fork, giggling when the pasta bows slipped away, I realized food doesn't have to be complicated to create a moment. Sometimes it just needs to be colorful, a little sweet, and served on a sunny afternoon.
Making It Your Own
I've swapped strawberries for peaches in late summer and added grilled chicken when I needed it to be a full meal. A friend throws in chickpeas for protein and skips the cheese entirely, and honestly, it's just as good. The dressing works with whatever fruit is ripe and whatever green looks crisp at the market, so treat the recipe like a template, not a rulebook.
Storing and Serving
This salad is best eaten the day you make it, but I've kept leftovers in the fridge for up to 24 hours if I store the dressing separately. The pasta absorbs flavor as it sits, which isn't terrible, but the spinach loses its perk and the strawberries get mushy. If you're taking it somewhere, pack the dressing in a jar and toss everything together when you arrive so it looks magazine perfect.
What to Serve Alongside
I usually pair this with grilled salmon or roasted chicken thighs, something simple that won't compete with the bright, fruity flavors. It's also wonderful next to a cheese board at a casual wine night, where people can graze between bites of baguette and brie. On really hot days, I serve it alone with a glass of cold rosé and call it dinner.
- If you're feeding kids, leave the feta and basil on the side so they can customize their bowls.
- Double the dressing recipe and keep extra in a jar, it's perfect on plain greens all week long.
- Use a mix of red and golden strawberries if you can find them for an even more stunning presentation.
Save This salad has become my answer to spring, the dish I make when the farmers market overflows with berries and I want something that tastes like celebration without any fuss. I hope it becomes that for you too, something you reach for when you want to feed people something bright and easy and just a little bit special.
Kitchen Questions
- → Can I prepare this ahead of time?
Yes, you can prepare individual components in advance. Cook and chill the pasta, wash the spinach, and make the dressing up to a day ahead. Assemble just before serving to prevent the spinach from wilting and maintain the best texture.
- → What can I substitute for strawberries?
Fresh raspberries, blueberries, or diced pineapple work wonderfully as alternatives. You can also use dried cranberries or raisins for a different flavor profile. Adjust quantities based on the sweetness of your chosen fruit.
- → How do I make this vegan?
Omit the feta cheese or replace it with plant-based alternatives like cashew cream or vegan feta. All other ingredients are naturally vegan-friendly. The poppy seed dressing is completely plant-based as written.
- → Can I add protein to this dish?
Absolutely. Grilled chicken breast, crispy chickpeas, or seasoned tofu are excellent additions. For a lighter option, add hard-boiled eggs or chickpeas to boost protein content without changing the fresh flavor profile.
- → How should I store leftovers?
Store dressed and undressed components separately in airtight containers for up to 2 days. Keep the dressing separate to prevent the spinach from becoming soggy. The pasta and toppings can be stored together if you prefer.
- → What pasta shapes work best?
Bow-tie (farfalle) pasta is ideal as it holds the dressing well. Penne, rotini, or fusilli are equally good alternatives. Avoid long pasta varieties like spaghetti, which can be difficult to eat in a salad.