Strawberry Spinach Pasta Salad

$- 8 oz whole wheat fusilli pasta - 4 cups fresh spinach, thoroughly washed and coarsely chopped - 2 cups ripe strawberries, hulled and sliced into thin pieces - ½ cup feta cheese, crumbled - ¼ cup red onion, sliced thinly - ½ cup walnuts, roughly chopped - ¼ cup high-quality olive oil - 2 tablespoons balsamic vinegar - 1 tablespoon honey or maple syrup for a vegan option - Sea salt and freshly cracked black pepper, to taste This salad brings together some great flavors and textures. The whole wheat fusilli pasta adds a nice heartiness. I love using fresh spinach because it’s full of nutrients and adds a vibrant green color. Ripe strawberries bring a sweet touch that brightens the dish. Feta cheese adds a creamy and salty flavor. Red onion gives a nice crunch and a bit of bite. Walnuts add a great crunch and nutty flavor, making each bite exciting. For the dressing, I use high-quality olive oil. The balsamic vinegar brings a tangy note that pairs well with the sweetness of the strawberries. Honey or maple syrup balances the tang, making it perfect. Don’t forget the sea salt and black pepper to enhance all the flavors. {{ingredient_image_2}} To start, bring a large pot of salted water to a boil. Use enough water to let the pasta move freely. Once the water is boiling, add 8 oz of whole wheat fusilli pasta. Stir it gently to keep it from sticking. Cook the pasta for about 10-12 minutes until it’s al dente. This means it should be firm but not hard. After cooking, drain the pasta well. Rinse it under cold running water to stop the cooking. This step cools the pasta and keeps it from clumping together. While the pasta cooks, we can make the dressing. In a small bowl, combine ¼ cup of high-quality olive oil, 2 tablespoons of balsamic vinegar, and 1 tablespoon of honey or maple syrup. Add a pinch of sea salt and freshly cracked pepper for flavor. Whisk these ingredients together until they blend into a smooth mix. If you like it sweeter, add more honey or maple syrup. For a saltier taste, adjust with a bit more salt. Now, it’s time to put it all together. In a large mixing bowl, combine the cooled pasta with 4 cups of coarsely chopped spinach, 2 cups of sliced strawberries, ½ cup of crumbled feta cheese, ¼ cup of thinly sliced red onion, and ½ cup of roughly chopped walnuts. Gently mix the ingredients so that the strawberries stay whole. After mixing, drizzle the dressing over the salad. Use a spatula or big spoon to toss everything together gently. This ensures all ingredients get coated without crushing the strawberries. Next, cover the bowl with plastic wrap or place the salad in an airtight container. Chill it in the refrigerator for at least 30 minutes. This chilling time lets the flavors blend nicely. Chilling the salad is key. It lets the flavors mix well. After you make the salad, cover it and place it in the fridge for at least 30 minutes. This step makes every bite taste better. You can also adjust the seasoning to fit your taste. Try adding more salt or pepper if needed. A pinch of extra honey can make it sweeter, too. To make the salad look great, consider garnishing it. Add whole strawberries on top for a pop of color. A sprinkle of feta can make it more appealing. Serve the salad in bright bowls or on a large platter. This way, it draws attention at any meal. Enjoy the vibrant colors and textures of this fresh, wholesome pasta salad! Pro Tips Cook Pasta Al Dente: Ensure the pasta is cooked al dente for the best texture. It should be firm to the bite, which prevents it from becoming mushy when mixed with the other ingredients. Use Fresh Ingredients: Fresh spinach and ripe strawberries elevate the flavor and nutrition of your pasta salad. Always choose seasonal produce for the best taste. Make Ahead: Prepare the salad a few hours in advance or the day before. Chilling it allows the flavors to meld together beautifully, enhancing the overall taste. Experiment with Nuts: While walnuts add a nice crunch, feel free to substitute with other nuts like pecans or almonds for a different flavor profile and texture. {{image_4}} You can switch up the pasta type if you want. Try gluten-free pasta or even zoodles. These options add a new twist and fit different diets. For those who need a dairy-free option, swap feta with vegan cheese or avocado. This keeps the creaminess without the dairy. If you want more crunch, you can use almonds or sunflower seeds instead of walnuts. Both add a nice texture and flavor to the salad. If strawberries are out of season, try blueberries or mango. These fruits give a sweet touch and keep the salad bright. You can also add fresh herbs like basil or mint. They add a fresh taste that makes the salad pop. A pinch of chili flakes can bring some heat if you like it spicy. Mixing in these flavors makes each bite exciting. To keep your salad fresh, store it in an airtight container. Glass containers work well, but plastic ones are fine too. Make sure the lid seals tightly. This keeps out air and moisture. You can store the salad in the fridge for up to three days. The pasta may soak up the dressing over time, so it’s best enjoyed within the first two days. Can you freeze the salad? I don’t recommend freezing this salad. The fresh strawberries and spinach lose texture when thawed. The pasta can become mushy too. If you want to enjoy it later, consider freezing the dressing separately. For thawing, just move the dressing to the fridge a day before you serve it. This helps it return to a good consistency. When ready to eat, mix it with freshly made pasta and greens. This keeps the flavors bright and fresh. You can serve this salad with grilled chicken or shrimp. Both add protein and flavor. A simple side of garlic bread complements it well, too. If you want something lighter, enjoy it with a bowl of fresh fruit. For a full meal, pair it with a crisp white wine. Each option brings out the freshness of the salad. To make this salad vegan, use maple syrup instead of honey. Swap feta cheese for a dairy-free cheese or omit it entirely. You can also add avocado for creaminess. This keeps the salad rich and satisfying without dairy. The vibrant flavors of the dressing and fresh ingredients will shine through. Yes, you can use frozen strawberries! Just thaw them first and drain excess water. They might be softer than fresh ones, but they still add great taste. Frozen strawberries often have a sweeter flavor, enhancing the salad. Just remember that the texture may change a bit, but the deliciousness remains. This blog post covered making a tasty Strawberry Spinach Pasta Salad. We discussed key ingredients like whole wheat fusilli, fresh spinach, and ripe strawberries. I gave you step-by-step instructions, tips to enhance flavor, and creative variations. You can store the salad well or even freeze it. Now, as you try this salad, be inventive. Enjoy making it your own and share it with others. Simple yet delicious food brings everyone together. Happy cooking!$

Strawberry Spinach Pasta Salad

A fresh and vibrant pasta salad featuring whole wheat fusilli, fresh spinach, strawberries, and a light dressing.

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Prep Time 15

Cook Time 30

Total Time 45

Course Salad

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

8 oz whole wheat fusilli pasta
4 cups fresh spinach, thoroughly washed and coarsely chopped
2 cups ripe strawberries, hulled and sliced into thin pieces
0.5 cup feta cheese, crumbled
0.25 cup red onion, sliced thinly
0.5 cup walnuts, roughly chopped
0.25 cup high-quality olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup for a vegan option
to taste sea salt and freshly cracked black pepper

Instructions

In a large pot, bring a generous amount of salted water to a rolling boil. Add the whole wheat fusilli pasta, stirring occasionally. Cook according to package instructions until al dente, then drain and rinse under cold running water.
In a small bowl, combine the olive oil, balsamic vinegar, honey, a pinch of sea salt, and freshly cracked pepper. Whisk until emulsified and smooth.
In a large mixing bowl, combine the cooled pasta with the coarsely chopped spinach, sliced strawberries, crumbled feta cheese, thinly sliced red onion, and chopped walnuts. Gently mix to ensure even distribution.
Drizzle the prepared dressing over the pasta salad and gently toss to coat the ingredients without disturbing the salad's texture.
Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes to allow flavors to blend.
Just before serving, give the salad another gentle toss and adjust seasoning with more salt and pepper if necessary. Serve in elegant bowls or on a large platter.

Notes

For an extra touch, garnish each serving with a few whole strawberries or a sprinkle of additional feta right before serving.

Keyword healthy, pasta salad, spinach, strawberry, vegan option