Vibrant bow-tie pasta with baby spinach, sweet strawberries, and tangy poppy seed dressing. Ideal for warm weather entertaining.
# What You’ll Need:
→ Pasta Base
01 - 8 oz bow-tie (farfalle) pasta
→ Salad Components
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 tbsp fresh basil, thinly sliced (optional)
→ Poppy Seed Dressing
07 - 3 tbsp olive oil
08 - 2 tbsp apple cider vinegar
09 - 1 tbsp honey
10 - 1 tsp Dijon mustard
11 - 1 tbsp poppy seeds
12 - 1/2 tsp salt
13 - 1/4 tsp freshly ground black pepper
# Directions:
01 - Cook pasta in large pot of salted boiling water until al dente. Drain, rinse under cold water, and cool completely.
02 - Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and black pepper until emulsified.
03 - In large salad bowl, toss cooled pasta with baby spinach, strawberries, and toasted almonds.
04 - Drizzle dressing over salad and toss gently to coat. Top with feta and basil if using. Serve immediately.
