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Spinach Strawberry Pasta Salad on a plate
Andrew Fowler

Spinach Strawberry Pasta Salad

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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry farfalle
  • 1 tbsp fine salt for pasta water
  • 1/3 cup sliced almonds
  • 1/3 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 tsp poppy seeds
  • 1/4 tsp fine salt for dressing
  • 1/4 tsp black pepper
  • 1 lb fresh strawberries hulled and sliced
  • 3 cups baby spinach washed and dried
  • 3 oz goat cheese crumbled

Method
 

  1. Toast almonds in a dry skillet over medium-low heat 3 to 4 minutes, stirring, until lightly golden. Transfer to a plate to cool.
  2. Boil farfalle in water with tablespoon salt until fully tender. Drain; rinse briefly under cool water and drain thoroughly.
  3. Whisk oil, balsamic, honey, Dijon, poppy seeds, dressing salt, and pepper. Toss half the dressing with cooled pasta.
  4. Just before serving, fold in dry sliced strawberries, spinach, goat cheese, cooled almonds, and remaining dressing. Keep these separate from dressed pasta if preparing ahead.
  5. Serve promptly; refrigerate leftovers within 2 hours.