Strawberry Poppy Seed Pasta Salad

Strawberry poppy seed pasta salad makes any potluck or picnic feel like summer in a bowl. With sweet berries tucked between creamy goat cheese and crunchy toasted nuts, every forkful is a testament to how simple ingredients become something memorable. The tangy vinaigrette wakes up the whole dish, and the pretty colors make it a centerpiece I turn to again and again when strawberries are at their brightest.

The first time I brought this to a work picnic, the bowl was scraped clean in minutes now I get asked for the recipe every time the berries show up at the farmers market

Ingredients

• Small pasta shells or farfalle: Pick shapes that hold the vinaigrette well and do not get mushy
• Baby spinach: Adds fresh green texture try to find the brightest leaves for extra crunch
• Fresh strawberries: Bring sweet juiciness and beautiful color aim for berries that smell fragrant and are just firm
• Goat cheese or feta: Offers creamy tang crumbling it just before serving keeps it fluffy
• Pecans or almonds: Toasted for nutty crunch always toast the nuts lightly to release their aroma and check they are fresh
• Extra virgin olive oil: Makes the dressing rich and smooth choose a fruity oil if possible
• Apple cider vinegar: Balances the sweetness with gentle tang
• Honey: Adds a little natural sweetness local honey brings extra flavor
• Poppy seeds: Tiny but add texture and a bit of nutty flavor
• Lemon zest: Brightens up the dressing and wakes everything up
• Fine sea salt: Pulls the salad flavors together
• Freshly ground black pepper: Gives a gentle kick

Step-by-Step Instructions

Cook the Pasta:

Boil the pasta in well salted water just until it is al dente use about one tablespoon of salt for a full pot then drain and rinse under cool water so the pasta never sticks together After draining let it sit for a few minutes until fully cool

Make the Poppy Seed Vinaigrette:

In a small mixing bowl whisk olive oil apple cider vinegar honey poppy seeds lemon zest sea salt and a good grind of black pepper Whisk long enough so the dressing looks slightly creamy and everything feels blended

Prep the Salad Components:

Roughly chop the baby spinach into bite size pieces Hull and slice the strawberries Toast the nuts in a dry pan over medium heat until they smell fragrant and look a bit glossy then roughly chop them

Assemble the Salad:

Add the cooled pasta to a large serving bowl along with the baby spinach strawberries and toasted pecans Toss everything gently with clean hands or a big spoon so you do not crush the berries

Dress and Finish:

Drizzle the vinaigrette over the salad and toss gently again Add the goat cheese last scattering it over the top and tossing just enough to keep the pieces whole for pretty pops of creaminess

Serve or Chill:

You can serve right away at room temperature or chill for one to two hours in the fridge For the freshest taste if making ahead wait to add the strawberries and cheese until just before serving

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Every spring when local strawberries are at their juiciest I look forward to making this with my kids At my last family reunion my cousin said it was the best thing on the table and now it is what I bring every holiday

Storage Tips

Leftovers keep well in an airtight container for up to two days I like to refresh with a handful of extra spinach or a new splash of dressing before serving again If making in advance hold the strawberries and cheese aside to add just before eating so the salad stays fresh and bright

Ingredient Substitutions

Swap arugula for the spinach for a peppery twist or use baby kale for extra sturdiness If goat cheese is not your favorite try feta or even mini mozzarella balls For a nut free version leave out pecans and top with toasted sunflower seeds You can use maple syrup instead of honey for a vegan option

Serving Suggestions

Serve this alongside grilled chicken or a simple chickpea salad for a filling lunch It also pairs wonderfully with a glass of chilled rosé or sparkling water with a squeeze of lemon For a picnic I pack the dressing on the side and toss everything together just before we eat so it stays crisp

Cultural and Historical Context

Pasta salad rose to popularity in American kitchens as a potluck staple combining convenience and flexibility The use of fresh fruit like strawberries and tangy vinaigrettes is a modern twist inspired by Californian cuisine’s love for blending savory and sweet Together they bring a lively freshness you will not find in ordinary pasta salads

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Common Questions

→ Can I use a different type of pasta?

Yes, small shapes like farfalle, shells, or penne work well to hold the dressing and toppings.

→ Is there a substitute for goat cheese?

Feta cheese is a great alternative, or use a vegan cheese option for a dairy-free version.

→ How can I make this nut-free?

Simply omit the pecans or almonds. The salad remains flavorful and satisfying without them.

→ What’s the best way to serve this salad?

Serve chilled or at room temperature. Add strawberries and cheese just before serving to preserve texture.

→ Can I prepare this dish in advance?

You can prep most ingredients ahead, but combine all just before serving for the freshest taste.

→ Which drinks pair best with this salad?

Chilled rosé or sparkling water with a lemon twist complement the fresh, summery flavors nicely.