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This fresh and colorful Spinach Pasta Salad Recipe is filled with strawberries, tangy feta, hardboiled eggs, bacon, and drizzled with a light poppyseed vinaigrette. Ready in just 30 minutes, enjoy this delicious and easy Spinach Pasta Salad for lunch, dinner, or potlucks.
Spinach Pasta Salad Recipe with Strawberries
The older I get, the more I fall in love with pasta salads. From Asian inspired to Italian to completely American with this Loaded Chicken Ranch Pasta Salad, there’s no shortage of delicious pasta salad recipes served here at my house.
Feeling inspired by my recent Strawberry Spinach Salad, I decided to make this easy, healthy, totally irresistible spinach pasta salad recipe with strawberries.
Filled with sweet summer strawberries, tangy feta, healthy hard-boiled eggs, fresh baby spinach, and salty bacon, this easy 30-minute pasta salad has a little bit of everything!
Ingredients in Spinach Pasta Salad
To make this easy pasta salad recipe you will need:
- Spinach – I used fresh baby spinach here. The fresher, the better. Not a fan of baby spinach? Any green will work, but darker greens are especially wonderful given the strong flavors from the other ingredients. Baby kale or fresh arugula (or a mix) would all be great options.
- Strawberries – fresh, juicy, ripe strawberries. Since strawberries are seasonal, I do not recommend substituting with frozen berries. Instead, substitute with something that is in season. For example, blueberries, oranges, or even apples.
- Hard-Boiled Eggs – It’s not as strange as it sounds. The eggs add loads of extra protein and flavor and really turn this pasta salad into a complete meal.
- Green onions – Green onions have so much flavor. The white and green parts, toss it all in.
- Slivered almonds – Almonds, in truth, don’t add an explosion of flavor like strawberries and bacon. That said, they are there to add a lovely, subtle, earthy crunch. You’ll like it. Just make sure you’re not allergic to nuts.
- Bacon – Bacon bits, need I say more? Ok, yes, actually I do…If you’re not into bacon, feel free to skip it. You can substitute with cannellini beans, baked chicken breasts, or nothing. Totally up to you!
- Feta cheese – Tangy and delicious, the best part of feta cheese is that you don’t need a lot.
Poppy Seed Dressing
This homemade poppyseed dressing is the perfect addition to this easy spinach pasta salad. It takes just 5 minutes to prepare and can be stored in the refrigerator for up to 5 days. Light and fresh, it’s the perfect complement to all the flavors and textures that make this salad so amazing. Feel free to make it homemade or purchase your favorite store-bought version.
All you need are the following simple ingredients,
- Olive oil
- Red wine vinegar
- Honey
- Poppy seeds
- Dijon mustard
- Salt and Pepper
If you’re not a fan of poppy seed dressing, a light balsamic vinaigrette would be another fantastic option.
How to make Spinach Pasta Salad
Making this spinach pasta salad (or any pasta salad, really) comes with several steps. You can do all of the steps at the same time or plan ahead and prepare the vinaigrette, bacon, and hard-boiled eggs ahead of time, waiting to assemble until serving.
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Fry the bacon – Start by frying the bacon first. Add the chopped bacon to a large skillet and set over medium-high heat. Once the bacon is hot and sizzling, reduce heat to medium-low and cover with a lid. Cook low and slow, stirring occasionally. Once the bacon pieces are golden and release their grease, remove the lid and allow them to cook until the desired doneness is reached. Remove the bacon using a slotted spoon to a plate lined with paper towels. Set aside.
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Hard boil the eggs:
(stovetop) – Add eggs to a large saucepan and cover with 1-2 inches of water. Bring to a boil and immediately remove from heat. Cover and let eggs rest in the hot water for 10-12 minutes before transferring to an ice bath to cool. Remove eggs from the ice bath, peel, and chop.
(pressure cooker) – Add 1 cup water to the inner pot of your Instant Pot and insert egg or steam rack. Place eggs on the rack and securely fasten the lid. Set the cooking time for 5 minutes on high pressure. Allow pressure to release naturally for 5 minutes before doing a quick release. Transfer eggs to an ice water bath to stop cooling. Once cool, remove eggs from the ice bath and carefully peel and chop.
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Cook the Pasta. Cook the penne according to package instructions, checking doneness often to prevent overcooking. It is better to have noodles that are slightly undercooked than overcooked and soggy. Drain and rinse thoroughly with warm water.
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Prepare the poppyseed vinaigrette – Add all ingredients to a jar with a tight-fitting lid. Whisk well to combine or seal and shake vigorously until combined. Season with salt and pepper, to taste. Set aside.
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Toss the penne with half the vinaigrette – After rinsing and draining the cooked noodles, return them to the pot. Give the poppyseed vinaigrette another few shakes and pour approximately half of the dressing over the noodles. Mix well to combine.
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Assemble – Transfer the noodles to a large mixing bowl and toss with the cooked bacon bits, hard-boiled eggs, strawberries, green onions, feta cheese, and slivered almonds. Just before serving, toss with the fresh baby spinach, drizzle with additional sesame vinaigrette, and season with additional salt and pepper, to taste.
How to make this Strawberry Spinach Pasta Salad Ahead
So, here’s the thing about this pasta salad recipe- it’s loaded with spinach. This is awesome except for when it’s not.
Unlike this Asian Pasta Salad which is tossed with sturdier crunchy cabbage, this salad is tossed with delicate baby spinach. Unfortunately, spinach will wilt and turn soggy when left to sit in the dressing for too long.
So how can we make this spinach pasta salad ahead of time?
- Prepare the vinaigrette, hard-boiled eggs, and noodles ahead of time.
- Toss the noodles with half of the vinaigrette.
- Keep the prepared penne stored in an airtight container in the refrigerator, along with the bacon, hard-boiled eggs, and remaining vinaigrette until you’re ready to assemble.
- Approximately 10 minutes before desired serving time, peel and chop the eggs, prepare remaining ingredients, and toss with the remaining vinaigrette. Add the spinach and serve!
How to store leftovers
Leftovers do store well, however, keep in mind that the spinach will not stay crisp and fresh. To revive the salad a bit, you may want to add a couple of handfuls of fresh spinach just before serving.
For more salad recipes, check out:
- Easy Bean Salad Recipe
- Taco Salad Meal Prep (Taco Bowls)
- Broccoli Salad Recipe with Bacon
- Strawberry Spinach Salad Recipe with Poppy Seed Dressing
- Taco Salad Recipe
- Egg Salad Recipe (How to Make Egg Salad)
- Easy Three Bean Salad Recipe
Spinach Pasta Salad Recipe with Strawberries
Ingredients
For the Poppyseed Vinaigrette
- 4 tablespoon olive oil
- ⅓ cup red wine vinegar
- 2 tablespoon honey
- 1 tablespoon poppy seeds
- 1 teaspoon Dijon mustard
- salt + pepper, to taste
For the Salad
- 6 slices bacon, chopped
- 6 large eggs, hard boiled
- 16 ounces penne pasta, cooked to al dente
- 1 pound strawberries, hulled and sliced
- ½ cup green onions, chopped
- 6 ounces feta cheese, crumbled
- ⅓ cup slivered almonds
- 10 ounces fresh baby spinach
Instructions
- Fry the bacon - Start by frying the bacon first. Add the chopped bacon to a large skillet and set over medium-high heat. Once the bacon is hot and sizzling, reduce heat to medium-low and cover with a lid. Cook low and slow, stirring occasionally. Once the bacon pieces are golden and release their grease, remove the lid and allow them to cook until the desired doneness is reached. Remove the bacon using a slotted spoon to a plate lined with paper towels. Set aside.
- Hard boil the eggs:(stovetop) - Add eggs to a large saucepan and cover with 1-2 inches of water. Bring to a boil and immediately remove from heat. Cover and let eggs rest in the hot water for 10-12 minutes before transferring to an ice bath to cool. Remove eggs from the ice bath, peel, and chop.(pressure cooker) - Add 1 cup water to the inner pot of your Instant Pot and insert egg or steam rack. Place eggs on the rack and securely fasten the lid. Set the cooking time for 5 minutes on high pressure. Allow pressure to release naturally for 5 minutes before doing a quick release. Transfer eggs to an ice water bath to stop cooling. Once cool, remove eggs from the ice bath and carefully peel and chop.
- Cook the Pasta. Cook the penne according to package instructions, checking doneness often to prevent overcooking. It is better to have noodles that are slightly undercooked than overcooked and soggy. Drain and rinse thoroughly with warm water.
- Prepare the poppyseed vinaigrette - Add all ingredients to a jar with a tight-fitting lid. Whisk well to combine or seal and shake vigorously until combined. Season with salt and pepper, to taste. Set aside.
- Toss the penne with half the vinaigrette - After rinsing and draining the cooked noodles, return them to the pot. Give the poppyseed vinaigrette another few shakes and pour approximately half of the dressing over the noodles. Mix well to combine.
- Assemble - Transfer the noodles to a large mixing bowl and toss with the cooked bacon bits, hard-boiled eggs, strawberries, green onions, feta cheese, and slivered almonds. Just before serving, toss with the fresh baby spinach, drizzle with additional sesame vinaigrette, and season with additional salt and pepper, to taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
