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a plain bowl of bow-tie pasta with sliced red strawberries, fresh baby-spinach leaves, crumbled white goat cheese and toasted almond slices lightly coated in poppy-seed balsamic vinaigrette
Rachel Kim

Spinach Strawberry Pasta Salad

Dry the strawberries after washing and slice them close to serving time so they keep their shape beside the spinach and bow ties. Balsamic, honey and poppy seeds make a lightly sweet dressing that suits the fruit without turning the bowl into dessert. Add the spinach last. Its leaves soften quickly once dressed, while goat cheese and toasted almonds give enough richness and crunch that the salad doesn't need a thick creamy sauce.
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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 for 3 to 4 minutes, stirring, until lightly golden, then transfer to a plate to cool.
  2. Boil farfalle in water with the tablespoon salt until fully tender. Drain, rinse briefly under cool water and drain thoroughly.
  3. Whisk oil, balsamic vinegar, honey, Dijon, poppy seeds, dressing salt and pepper. Toss half the dressing through the cooled pasta.
  4. Just before serving, fold in dry sliced strawberries, spinach, goat cheese, cooled almonds and remaining dressing. Keep these ingredients separate from the dressed pasta if preparing ahead.
  5. Serve promptly and refrigerate leftovers within 2 hours.