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Large salad bowl filled with tossed together spinach pasta salad with strawberries, bacon, and hard-boiled eggs.
5 from 7 votes

Spinach Pasta Salad Recipe with Strawberries

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8 servings
Calories: 538kcal


For the Poppyseed Vinaigrette

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
  • cup slivered almonds
  • 10 ounces fresh baby spinach


  • 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.


  • Save time - prepare the vinaigrette, bacon, and hard-boiled eggs ahead of time.
  • Make it vegetarian and skip the bacon. 
  • Can't get your hands on any ripe strawberries? Don't use frozen. Use a different fruit instead - blueberries, raspberries, mango, pearspersimmon, mandarin oranges, etc.


Calories: 538kcal | Carbohydrates: 57g | Protein: 20g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 188mg | Sodium: 448mg | Potassium: 564mg | Fiber: 4g | Sugar: 12g | Vitamin A: 3711IU | Vitamin C: 44mg | Calcium: 201mg | Iron: 3mg
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