Strawberry Spinach Pasta Salad with Balsamic Glaze

Instructions:

1. Prepare the Balsamic Glaze: Combine the 1/2 cup of balsamic vinegar in a small, heavy-bottomed saucepan. Bring to a simmer over medium heat, then reduce heat to low. Simmer gently, stirring occasionally, until the volume has reduced by about half and coats the back of a spoon (approx. 8–10 minutes). Set aside to cool and thicken.
2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain immediately. Rinse briefly with cold water to stop the cooking and cool down, then drain very well.
3. Toast the Nuts (Optional but Recommended): Place the chopped nuts in a dry skillet over medium heat. Toast, tossing frequently, until fragrant (2-3 minutes). Watch carefully so they don't burn! Set aside to cool.
4. Make the Poppy Seed Vinaigrette: In a jar or small bowl, combine the olive oil, apple cider vinegar, Dijon mustard, sugar, and poppy seeds. Whisk vigorously or shake until fully emulsified. Season generously with salt and pepper.
5. Assemble the Salad: In a large mixing bowl, gently combine the cooled pasta, baby spinach, sliced red onion, and strawberries.
6. Dress and Finish: Pour about three-quarters of the vinaigrette over the salad mixture. Gently toss until everything is lightly coated. Fold in the feta cheese and toasted nuts last to prevent them from breaking up too much.
7. Serve: Transfer the salad to a serving platter. Drizzle lightly with the cooled balsamic glaze just before serving. Serve immediately.