Simple Strawberry Spinach Pasta Salad

Here is my favorite strawberry spinach pasta salad recipe, with a sweet poppy seed dressing, crispy bacon, fresh strawberries, feta cheese, and toasted almonds tossed with penne pasta and baby spinach.

This pasta salad is perfect for summer potlucks and barbecues. I love making it because it’s different from the usual mayo-based pasta salads, and the combination of sweet strawberries with salty bacon and feta always gets compliments.

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What Kind of Spinach Should I Use?

Fresh baby spinach is really the way to go for this pasta salad, and you’ll find it pre-washed in those convenient plastic containers or bags at most grocery stores. Baby spinach has tender, mild-tasting leaves that work perfectly in salads without any tough stems to remove. If you can only find regular spinach, that’s fine too – just make sure to tear off any thick stems and give the leaves a good rinse before using them. Whatever you do, skip the frozen spinach for this recipe since it gets too watery and won’t give you that fresh, crisp texture you’re looking for.

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Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Penne pasta: Any short pasta shape works great here – try rotini, farfalle, or fusilli. They all hold the dressing nicely and make each bite interesting.
• Red wine vinegar: Apple cider vinegar or white wine vinegar are solid substitutes. You might want to start with a bit less and taste as you go, since they can be slightly milder.
• Poppy seeds: If you don’t have poppy seeds, you can leave them out or use sesame seeds instead. The dressing will still taste great without them.
• Feta cheese: Goat cheese or blue cheese crumbles work well if you want something tangy. For a milder option, try cubed mozzarella or shredded parmesan.
• Bacon: Turkey bacon is a lighter option, or you can skip the meat entirely and add extra almonds or some sunflower seeds for crunch.
• Slivered almonds: Pecans, walnuts, or pine nuts all bring that nutty crunch. Toast them lightly for extra flavor.
• Strawberries: When strawberries aren’t in season, try sliced grapes, mandarin oranges, or dried cranberries for a sweet touch.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this salad is adding the spinach too early, which causes it to wilt and become slimy – always toss it in right before serving to keep those leaves fresh and crisp.

Overcooking your pasta past al dente will give you mushy noodles that don’t hold up well in a cold salad, so pull them from the boiling water when they still have a slight bite and rinse them under cold water to stop the cooking process immediately.

Another common error is skipping the step of tossing the warm pasta with half the vinaigrette, because this helps the noodles absorb flavor instead of just coating the outside.

Finally, make sure your hard-boiled eggs are fully cooled before chopping – warm eggs will crumble instead of slice cleanly, and they can also warm up your other ingredients and cause the spinach to wilt prematurely.

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What to Serve With Strawberry Spinach Pasta Salad?

This pasta salad is pretty filling on its own, but it pairs really well with grilled chicken breasts or salmon if you want to add some extra protein. Since it’s got a sweet and tangy dressing, I like serving it alongside simple grilled meats that won’t compete with those flavors – think basic seasoned pork chops or even some barbecue ribs. It’s also great as a side dish at cookouts next to burgers or hot dogs, and the fresh strawberries make it perfect for spring and summer gatherings. If you’re keeping things vegetarian, some warm garlic bread or dinner rolls on the side round out the meal nicely.

Storage Instructions

Store: This pasta salad keeps really well in the fridge for up to 3 days in an airtight container. I like to store the dressing separately if I’m making it ahead, then toss everything together right before serving so the spinach stays crisp and the strawberries don’t get too mushy.

Make Ahead: You can prep all the components a day or two in advance to save time. Cook the pasta and eggs, chop the veggies, and make the dressing, then store everything separately in the fridge. Just wait to slice the strawberries until closer to serving time so they stay fresh and firm.

Serve: Give the salad a good toss before serving if it’s been sitting in the fridge for a bit. The pasta tends to soak up the dressing over time, so you might want to drizzle a little extra olive oil or dressing on top to freshen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 90-105 g
• Fat: 140-160 g
• Carbohydrates: 260-290 g

Ingredients

For the poppyseed vinaigrette:

• 4 tbsp extra virgin olive oil
• 1/2 cup red wine vinegar
• 3 tbsp honey
• 1 tbsp poppy seeds
• 1 1/2 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/2 tsp salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the salad:

• 8 slices bacon (cooked until crispy and crumbled)
• 6 large eggs
• 16 oz penne pasta
• 1 lb fresh strawberries (hulled and sliced into 1/4-inch rounds)
• 2/3 cup scallions, chopped
• 6 oz feta cheese (crumbled)
• 1/2 cup slivered almonds (lightly toasted)
• 10 oz fresh baby spinach

Step 1: Prepare the Protein Components

• 8 slices bacon
• 6 large eggs

Start by cooking the bacon in a large skillet over medium-high heat until it reaches a deep golden brown and crispy texture, about 8-10 minutes.

Transfer to a paper towel-lined plate to drain and cool, then crumble into bite-sized pieces.

While the bacon cooks, bring a pot of water to a boil and gently add the eggs.

Once boiling, remove from heat, cover, and let sit for 10-12 minutes to achieve perfectly cooked hard-boiled eggs.

Transfer the eggs to an ice bath to stop the cooking process, then peel, chop into bite-sized pieces, and set aside.

Step 2: Build the Vinaigrette Base

• 4 tbsp extra virgin olive oil
• 1/2 cup red wine vinegar
• 3 tbsp honey
• 1 tbsp poppy seeds
• 1 1/2 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/2 tsp salt, plus more to taste
• 1/2 tsp freshly ground black pepper

In a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, honey, poppy seeds, Dijon mustard, fresh lemon juice, salt, and black pepper.

Shake vigorously for about 30 seconds until the vinaigrette is fully emulsified and the honey is completely dissolved.

Taste and adjust seasoning as needed—I like to add a touch more salt if the vinaigrette tastes too acidic from the vinegar.

Set aside; you’ll use half now and half later to build layers of flavor.

Step 3: Cook and Dress the Pasta

• 16 oz penne pasta
• vinaigrette from Step 2

Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente.

Drain the pasta and rinse briefly with cool water to stop the cooking and remove excess starch.

While still slightly warm, transfer the pasta to a large mixing bowl and immediately toss with half of the vinaigrette from Step 2.

This warm pasta absorbs the dressing beautifully, building the flavor foundation of the salad.

Let the dressed pasta cool to room temperature.

Step 4: Prepare the Fresh Ingredients

• 1 lb fresh strawberries
• 2/3 cup scallions
• 1/2 cup slivered almonds

While the pasta cools, hull and slice the fresh strawberries into 1/4-inch rounds—uniform slicing ensures even distribution throughout the salad.

Chop the scallions into thin rounds, separating white and light green parts from darker greens if you prefer a milder onion flavor.

Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden; this brings out their nutty flavor and prevents them from becoming soggy in the dressing.

Step 5: Assemble the Salad Components

• dressed pasta from Step 3
• crumbled bacon from Step 1
• chopped eggs from Step 1
• sliced strawberries from Step 4
• chopped scallions from Step 4
• 6 oz feta cheese
• toasted almonds from Step 4

Add the cooled pasta to a large serving bowl or platter.

Layer in the crumbled bacon from Step 1, chopped eggs from Step 1, sliced strawberries from Step 4, chopped scallions from Step 4, crumbled feta cheese, and toasted almonds from Step 4.

Gently toss everything together until evenly distributed.

I prefer to add the feta at this point rather than earlier so the delicate cheese doesn’t break down too much from the vinaigrette.

Step 6: Finish and Serve

• assembled salad from Step 5
• 10 oz fresh baby spinach
• remaining vinaigrette from Step 2

Just before serving, add the fresh baby spinach to the bowl and drizzle with the remaining vinaigrette from Step 2.

Gently toss everything together until the spinach is lightly coated and begins to wilt slightly from the warm pasta and dressing.

Taste and adjust seasoning with additional salt and pepper if needed.

Serve immediately while the salad still has a nice contrast between warm pasta and cool, fresh ingredients.

Simple Strawberry Spinach Pasta Salad

Delicious Simple Strawberry Spinach Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Calories 2850 kcal

Ingredients

  

For the poppyseed vinaigrette

• 4 tbsp extra virgin olive oil
• 1/2 cup red wine vinegar
• 3 tbsp honey
• 1 tbsp poppy seeds
• 1 1/2 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/2 tsp salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the salad

• 8 slices bacon (cooked until crispy and crumbled)
• 6 large eggs
• 16 oz penne pasta
• 1 lb fresh strawberries (hulled and sliced into 1/4-inch rounds)
• 2/3 cup scallions, chopped
• 6 oz feta cheese (crumbled)
• 1/2 cup slivered almonds (lightly toasted)
• 10 oz fresh baby spinach

Instructions

 

• Start by cooking the bacon in a large skillet over medium-high heat until it reaches a deep golden brown and crispy texture, about 8-10 minutes. Transfer to a paper towel-lined plate to drain and cool, then crumble into bite-sized pieces. While the bacon cooks, bring a pot of water to a boil and gently add the eggs. Once boiling, remove from heat, cover, and let sit for 10-12 minutes to achieve perfectly cooked hard-boiled eggs. Transfer the eggs to an ice bath to stop the cooking process, then peel, chop into bite-sized pieces, and set aside.
• In a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, honey, poppy seeds, Dijon mustard, fresh lemon juice, salt, and black pepper. Shake vigorously for about 30 seconds until the vinaigrette is fully emulsified and the honey is completely dissolved. Taste and adjust seasoning as needed—I like to add a touch more salt if the vinaigrette tastes too acidic from the vinegar. Set aside; you'll use half now and half later to build layers of flavor.
• Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Drain the pasta and rinse briefly with cool water to stop the cooking and remove excess starch. While still slightly warm, transfer the pasta to a large mixing bowl and immediately toss with half of the vinaigrette from Step 2. This warm pasta absorbs the dressing beautifully, building the flavor foundation of the salad. Let the dressed pasta cool to room temperature.
• While the pasta cools, hull and slice the fresh strawberries into 1/4-inch rounds—uniform slicing ensures even distribution throughout the salad. Chop the scallions into thin rounds, separating white and light green parts from darker greens if you prefer a milder onion flavor. Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden; this brings out their nutty flavor and prevents them from becoming soggy in the dressing.
• Add the cooled pasta to a large serving bowl or platter. Layer in the crumbled bacon from Step 1, chopped eggs from Step 1, sliced strawberries from Step 4, chopped scallions from Step 4, crumbled feta cheese, and toasted almonds from Step 4. Gently toss everything together until evenly distributed. I prefer to add the feta at this point rather than earlier so the delicate cheese doesn't break down too much from the vinaigrette.
• Just before serving, add the fresh baby spinach to the bowl and drizzle with the remaining vinaigrette from Step 2. Gently toss everything together until the spinach is lightly coated and begins to wilt slightly from the warm pasta and dressing. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while the salad still has a nice contrast between warm pasta and cool, fresh ingredients.