Description
A simple, quick pasta salad combining fresh strawberries, spinach, feta cheese, and a light poppy seed dressing. This recipe is perfect for warm weather meals or potlucks.
Ingredients
Scale
- 8 oz pasta (rotini or penne)
- 4 cups fresh spinach, roughly chopped
- 1 pint fresh strawberries, hulled and sliced
- 4 oz feta cheese, crumbled
- 1/2 cup slivered almonds, toasted
- 1/4 cup olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons sugar
- 1 teaspoon poppy seeds
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Set aside to cool completely.
- While the pasta cools, prepare the dressing. In a small bowl, whisk together the olive oil, white wine vinegar, sugar, poppy seeds, and Dijon mustard. Season with salt and pepper. Whisk until the dressing emulsifies slightly.
- In a large bowl, combine the cooled pasta, chopped spinach, sliced strawberries, and crumbled feta cheese.
- Pour the prepared dressing over the pasta mixture. Toss gently until all ingredients are evenly coated.
- Stir in the toasted slivered almonds just before serving.
Notes
- You can toast the slivered almonds by heating them in a dry skillet over medium heat for 3 to 5 minutes, stirring often until fragrant.
- Prepare the dressing up to one day ahead and store it in the refrigerator.
- This salad tastes best when chilled for at least 30 minutes before serving.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Salad
- Method: No Cook (Assembly)
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12
- Sodium: 350
- Fat: 25
- Saturated Fat: 7
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 4
- Protein: 12
- Cholesterol: 25