Strawberry Poppy Seed Pasta Salad (Printable Version)
Sweet strawberries, creamy goat cheese, pecans and poppy seed dressing bring fresh flavor to this summer pasta salad.
# What You'll Need:
→ Pasta
01 - 225 g small pasta shells or farfalle
→ Salad
02 - 60 g baby spinach, roughly chopped
03 - 150 g fresh strawberries, hulled and sliced
04 - 60 g goat cheese or feta, crumbled
05 - 35 g pecans or almonds, roughly chopped and toasted
→ Poppy Seed Vinaigrette
06 - 3 tbsp extra virgin olive oil
07 - 1 tbsp apple cider vinegar
08 - 1 tbsp honey
09 - 1 tsp poppy seeds
10 - 1/2 tsp lemon zest
11 - 1/4 tsp fine sea salt
12 - Freshly ground black pepper, to taste
# Steps to Follow:
01 - Cook the pasta in generously salted boiling water according to package directions until al dente. Drain, rinse under cool water, and set aside to cool completely.
02 - Whisk together the olive oil, apple cider vinegar, honey, poppy seeds, lemon zest, salt, and black pepper in a small bowl until emulsified.
03 - In a large serving bowl, combine the cooled pasta, baby spinach, strawberries, and toasted pecans.
04 - Drizzle with the poppy seed vinaigrette and toss gently to combine.
05 - Crumble goat cheese (or feta) over the salad and toss lightly once more, just to distribute. Serve immediately, or chill for up to 2 hours before serving. If making ahead, add strawberries and cheese just before serving for best texture.
# Additional Tips::
01 -
- Uses simple pantry and fresh ingredients with nothing fussy
- Ready in about half an hour
- Tosses up gorgeous colors and textures in one bowl
- Delivers a balance of sweet juicy strawberries with savory cheese and nutty crunch
- Always draws compliments and requests for the recipe
02 -
- Nutrient dense with spinach berries and nuts
- Wonderful make-ahead crowd pleaser
- Vegetarian friendly and easy to adapt for other diets
03 -
- Toss the pasta with just a spoonful of vinaigrette while cooling to prevent sticking
- Toast your nuts right before adding for maximum aroma and crunch
- Only add strawberries and cheese at the last minute if prepping ahead so their textures stay perfect