Strawberry Fields Pasta Salad

A refreshing summer delight featuring sweet strawberries and tangy feta.

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Prep Time 20

Cook Time 10

Chill Time 30

Total Time 1

Servings: 6 servings

Course: Salads

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

Pasta

8 ounces Bow Tie Pasta Feel free to substitute with rotini, mini shells, or penne.

Fruits and Greens

1 cup Strawberries Hulled and sliced.
4 cups Baby Spinach Can be swapped with arugula.
1 cup Red Grapes Halved.
1 cup Mandarin Oranges Drained, canned is convenient.

Crunch

1/4 cup Red Onion Finely chopped.
1/2 cup Pecans Can substitute with walnuts or slivered almonds.

Creamy Component

1 cup Feta Cheese Can use goat cheese or cheddar as alternatives.

Dressing

1/2 cup Poppy Seed Dressing Bitten Lemon flavor recommended.

Seasoning

to taste Salt
to taste Pepper

Equipment

Large pot
Mixing bowl
Colander
Plastic wrap

Method

Preparation

Cook the pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water.
In a large mixing bowl, combine the cooled pasta, hulled and sliced strawberries, halved red grapes, finely chopped red onion, and baby spinach. Add the drained mandarin oranges and pecans.
Pour in the lemon poppy seed dressing and season with salt and pepper. Toss gently to coat.
Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Gently toss before serving and enjoy!

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 320mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 1mg

Notes

Best served cold. Store leftovers in an airtight container for up to 4 days. Avoid freezing.

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