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Fresh Strawberry Spinach Pasta Salad with Balsamic Vinaigrette

Fresh Strawberry Spinach Pasta Salad - featured image
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A quick and easy pasta salad featuring fresh strawberries, baby spinach, and a homemade balsamic vinaigrette, perfect for light lunches or side dishes.

Ingredients

Scale
  • 8 ounces (225 g) pasta (penne or rotini)
  • 4 cups (120 g) fresh baby spinach, washed and dried
  • 1 ½ cups (225 g) fresh strawberries, hulled and sliced
  • ½ cup (60 g) crumbled feta cheese (optional)
  • ¼ cup (30 g) sliced almonds or chopped pecans
  • ¼ cup (60 ml) good-quality balsamic vinegar
  • ⅓ cup (80 ml) extra virgin olive oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, finely minced or grated
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of pasta and cook according to package directions until al dente, about 9–11 minutes. Drain and rinse under cold water to stop cooking and cool the pasta down. Drain well and transfer to a large mixing bowl.
  2. While pasta cooks, wash and dry 4 cups (120 g) baby spinach thoroughly. Hull and slice 1 ½ cups (225 g) fresh strawberries. Set aside.
  3. In a dry skillet over medium heat, toast ¼ cup (30 g) sliced almonds or chopped pecans, stirring frequently until fragrant and lightly browned, about 3–4 minutes. Remove from heat and let cool.
  4. In a small bowl or jar, combine ¼ cup (60 ml) balsamic vinegar, ⅓ cup (80 ml) olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, and 1 minced garlic clove. Whisk or shake vigorously until the dressing is emulsified. Season with salt and freshly ground black pepper to taste.
  5. Add the fresh spinach, sliced strawberries, and crumbled feta cheese (if using) to the bowl with cooled pasta. Pour the balsamic vinaigrette over the salad and toss gently but thoroughly to coat everything evenly. Add the toasted nuts last to maintain their crunch.
  6. Taste and adjust seasoning if needed. Serve immediately or chill for 15–20 minutes to let flavors meld before serving.

Notes

Rinse pasta with cold water after cooking to prevent sticking and maintain texture. Toast nuts carefully to avoid burning. Toss salad gently to keep strawberries intact and spinach crisp. Dressing can be made ahead and refrigerated for up to 2 days.

Nutrition

Keywords: strawberry pasta salad, spinach salad, balsamic vinaigrette, summer salad, easy pasta salad, healthy salad, vegetarian salad

Find it online: https://blairrecipes.com/fresh-strawberry-spinach-pasta-salad-easy-homemade-balsamic-vinaigrette-recipe/