Strawberries aren’t just for sweet treats anymore! Desserts make way for this pasta salad that highlights strawberries in an exceedingly charming way.
Ribbons of tender baby spinach wrap themselves around sliced strawberries, rotini pasta, sugar snap peas, crumbled bacon and walnuts. It’s tossed in a creamy, tangy poppy seed dressing made with sour cream, grainy mustard, honey, scallions and poppy seeds.
I promise you’ll never look at strawberries the same!
It will be the bright spot on your barbecue or picnic table. You can serve it as is or with crumbled goat or feta cheese over top.
It’s kind of pretty too!
Ribbons of tender baby spinach wrap themselves around sliced strawberries, rotini pasta, sugar snap peas, crumbled bacon and walnuts all tossed in a creamy, tangy poppy seed dressing.
- Cook pasta to al dente in plenty of salted water, drain and rinse with cold water. Meanwhile, lightly steam sugar snap peas until tender but still firm. Rinse with cold water, cut the big ones in half. Cook bacon until crispy, drain and cool on paper towels, crumble.
- Remove stems from strawberries and slice into 1/4 inch slices. Stack baby spinach leaves on top of each other, roll lengthwise and cut into thin ribbons (chiffonade). Add pasta, peas, bacon, strawberries, spinach and walnuts to a large mixing bowl.
- Make dressing: whisk mustard, honey and vinegar together in a small bowl, whisk in sour cream then scallions and poppy seeds. Season well with salt and pepper. Pour over top of pasta mixture, toss well, and season with salt and pepper to taste. Chill and serve with crumbled feta or goat cheese if desired.