Strawberry Poppy Seed Pasta Salad (Printable Version)
# What You Need:
→ Pasta
01 -
8 oz (225 g) small pasta shells or farfalle
→ Salad
02 -
2 cups (60 g) baby spinach, roughly chopped
03 -
1 cup (150 g) fresh strawberries, hulled and sliced
04 -
1/2 cup (60 g) goat cheese or feta, crumbled
05 -
1/3 cup (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.
06 -
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 Notes:
01 -
Add grilled chicken or shrimp for extra protein.
02 -
Substitute arugula for spinach for a peppery bite.
03 -
For a vegan version, use vegan cheese and maple syrup instead of honey.
04 -
Pairs well with a chilled rosé or sparkling water with lemon.