Strawberry Poppy Seed Pasta

Strawberry Poppy Seed Pasta Salad instantly brightens any table and brings together that irresistible mix of sweet fruit, creamy cheese, tender pasta, and the lively snap of a tangy vinaigrette. I love making this dish for weekend potlucks or as a refreshing lunch on a hot afternoon because it feels both light and satisfying every single time.

The first time I made this salad for my family, I watched the bowl get emptied in minutes I almost did not get a second helping myself Everyone kept asking what the secret was the answer is those strawberries

Ingredients

• Small pasta shells or farfalle: This size captures the vinaigrette and tucks in bits of cheese and pecan Pick a high-quality brand so the pasta keeps a good bite
• Baby spinach: Fresh young greens add color and nutrition Check leaves for crispness and a vibrant green hue
• Fresh strawberries: Use berries that are deep red fragrant and firm to touch for best flavor
• Goat cheese or feta: Crumbled for creamy tang and richness Opt for a log of goat cheese that is soft but not chalky or a high-quality feta for a saltier punch
• Pecans or almonds: Toasted for depth and crunch Buy whole nuts and chop them yourself for fresher taste
• Extra virgin olive oil: The foundation of a good vinaigrette Look for a bottle with a harvest date and keep it sealed tightly
• Apple cider vinegar: Provides the right hint of acidity Choose a raw unfiltered style if possible
• Honey: Natural sweetness blends with the tart berries and tangy cheese Taste first for floral or fruity notes
• Poppy seeds: Little black flecks that give crunch and visual appeal Always check for freshness as seeds can lose flavor over time
• Lemon zest: Brightens up the dressing Use a fresh lemon and zest only the yellow part to avoid bitterness
• Fine sea salt: Enhances all the other flavors
• Freshly ground black pepper: Brings in gentle heat Add generously to taste

Step-by-Step Instructions

Cook the Pasta:

Boil your pasta in a large pot of salted water until just al dente Do not overcook Drain thoroughly rinse under cold water to stop the cooking and spread out on a tray or plate to cool so the pieces do not stick

Make the Poppy Seed Vinaigrette:

In a small bowl whisk together the olive oil apple cider vinegar honey poppy seeds lemon zest salt and a good crack of black pepper Whisk thoroughly until the dressing looks creamy and slightly thickened That emulsion helps coat the salad evenly

Combine the Salad Ingredients:

In your largest serving bowl mix the cooled pasta the chopped baby spinach the juicy sliced strawberries and the freshly toasted chopped pecans Toss lightly to distribute everything without bruising the fruit

Dress and Toss the Salad:

Drizzle the vinaigrette all over what is in the big bowl taking care to scrape the bowl for every drop Gently toss with clean hands or salad servers so the dressing glazes all the ingredients evenly

Finish with the Cheese:

Crumble goat cheese or feta with your fingers right over the bowl then give the salad one last gentle toss Distribute the cheese but avoid mashing it in so you get bites of creamy tang

Serve or Chill:

You can serve this immediately for peak freshness or chill covered for up to two hours If you need to make the salad ahead of time hold back the strawberries and cheese until just before serving so they stay fresh and vibrant

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My favorite part is always the moment you toss in those strawberries I learned from my grandmother to slice them just before adding them so they hold their color As a kid I would sneak pieces from the cutting board People always remember this dish because of the juicy berries

Storage Tips

Leftovers can be stored in an airtight container in the fridge for up to two days I suggest giving the salad a gentle toss and maybe adding a little extra vinaigrette to perk it up after chilling Avoid freezing as the strawberries and spinach do not hold up well

Ingredient Substitutions

No goat cheese Use feta parmesan or even crumbled vegan cheese for a dairy free option Out of pecans Try walnuts sunflower seeds or simply leave nuts out for allergy friendly needs Baby arugula stands in for spinach for a peppery edge and if you want vegan salad swap maple syrup for honey

Serving Suggestions

This salad makes a beautiful standalone lunch but it is also perfect as a side with grilled chicken pork or seafood Add sliced chicken or shrimp over top for extra protein I love serving it on a big platter with extra fresh berries sprinkled over for a little wow factor at picnics

Cultural and Historical Context

Fruit and cheese salads have been part of European and American cuisine for generations but the poppy seed dressing became especially popular in the United States Midwest in the twentieth century Pairing strawberries with goat cheese is a nod to classic combinations enjoyed in French and California cooking

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Common Questions

→ Can I use another type of pasta?

Yes, farfalle, rotini, or fusilli will all hold up well and capture the vinaigrette nicely.

→ Can I make this salad in advance?

Yes, but for best texture, add strawberries and cheese just before serving. Chill for up to 2 hours.

→ What vegan substitutions work?

Swap goat cheese for vegan cheese and use maple syrup instead of honey in the vinaigrette.

→ How can I make this nut-free?

Omit pecans or almonds, and the salad will still be delicious with its fresh mix of flavors and textures.

→ Does arugula work instead of spinach?

Yes, arugula lends a peppery note to the salad and pairs well with the strawberries and cheese.