– 1tablespoonsea saltfor pasta water – 1poundbow tie pasta – 1/3cupolive oil – 3tablespoonsbalsamic vinegar – 2tablespoonsmaple syrup – 1tablespoonbalsamic reduction – 1/4teaspoonssalt and pepper each – 2cupsstrawberriesstems removed and sliced – 2cupsarugula – 2cupsspinach – 1/2cupwalnutsroughly chopped – 1/4cuppine nut – 1cupfetacrumbled Garnish: – Strawberrie – Basil – Pine nut
Stir in the pasta and simmer until al dente, about 10 minutes, but check the packet. Stir often while cooking.
Bowtie pasta boils Stir olive oil, balsamic vinegar, maple, balsamic reduction, salt, and pepper in a medium bowl.
After cooking, drain pasta in a colander and rinse under cold water to cool. Drain well.
Mix the strawberry combination and juices with the chilled pasta in a large bowl.
Stir in the salad greens, walnuts, pine nuts, and half the feta cheese, then coat with the sauce.
Adjust salt, pepper, and balsamic vinegar to taste. adding pine nuts to arugula bowl Add extra strawberries, feta cheese, pine nuts, and basil before serving.