📖 Instructions

1. Get Your Pasta Ready: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta in a colander and rinse with cold water to stop the cooking process. Set aside to cool completely. I ALWAYS forget this step! Don't be me lol.
2. Prep the Strawberries: While the pasta is cooking, wash and hull the strawberries. Slice them into bite-sized pieces. Nobody wants a whole strawberry in one bite, ya know?
3. Wash the Spinach: Thoroughly wash the spinach and pat it dry with paper towels or a salad spinner. Remove any tough stems. I hate gritty spinach!
4. Toast the Nuts (Optional): If using nuts, toast them in a dry skillet over medium heat for 3-5 minutes, or until lightly golden and fragrant. Watch them closely to prevent burning! Burnt nuts are the worst.
5. Make the Poppy Seed Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, poppy seeds, salt, and pepper. Taste and adjust seasonings as needed. I like mine a little sweeter, so I sometimes add a tad more honey.
6. Assemble the Salad: In a large bowl, combine the cooked and cooled pasta, spinach, strawberries, and toasted nuts (if using).
7. Dress and Toss: Pour the poppy seed dressing over the salad and gently toss to coat evenly. Be careful not to overdress the salad, as this can make it soggy. Who needs a sad, soggy salad?
8. Chill (Optional): For best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. But if you’re hungry, go ahead and dig in!
9. Serve and Enjoy: Serve the Strawberry Spinach Pasta Salad immediately and bask in the glory of your creation. Its so good, right?