Vibrant bow-tie pasta with baby spinach, fresh strawberries, almonds, and homemade poppy seed dressing—ideal for spring and summer.
# What You'll Need:
→ Pasta
01 - 8 oz bow-tie farfalle pasta
→ Salad
02 - 3.5 oz baby spinach, washed and dried
03 - 7 oz fresh strawberries, hulled and sliced
04 - 1/3 cup sliced almonds, toasted
05 - 1/2 cup crumbled feta cheese, optional
06 - 2 tablespoons fresh basil, thinly sliced, optional
→ Poppy Seed Dressing
07 - 3 tablespoons olive oil
08 - 2 tablespoons apple cider vinegar
09 - 1 tablespoon honey
10 - 1 teaspoon Dijon mustard
11 - 1 tablespoon poppy seeds
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Bring a large pot of salted water to boil. Add bow-tie pasta and cook according to package directions until al dente. Drain in a colander, rinse under cold water until completely cooled, then transfer to a mixing bowl.
02 - Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and black pepper in a small bowl until emulsified and well combined.
03 - In a large salad bowl, combine cooled pasta, baby spinach, sliced strawberries, and toasted almonds. Toss gently to distribute evenly.
04 - Drizzle poppy seed dressing over the salad and toss gently until all ingredients are evenly coated. Top with crumbled feta cheese and fresh basil if desired. Serve immediately.
