Fill a large pot with water and bring it to a rolling boil. Add a pinch of salt, then add the bow tie pasta and cook according to package directions, usually around 8–10 minutes, until al dente. Once done, drain the pasta and rinse it under cold water until it's cool to the touch. Set the pasta aside to ensure it doesn't stick together.

While the pasta cools, take a large mixing bowl and prepare your salad ingredients. Slice fresh strawberries and halve the red grapes, then add them to the bowl. Next, thinly slice the red onion and add it, along with baby spinach, drained mandarin oranges, crumbled feta cheese, and pecan halves.

Once the pasta has cooled, gently fold it into the mixing bowl with the fruits, spinach, and nuts. Carefully stir to combine all the ingredients.

Drizzle the poppy seed dressing over the combined salad, then sprinkle with salt and pepper to taste. Toss everything together gently but thoroughly.

Cover the salad with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes.

After chilling, give the salad a gentle toss to redistribute any dressing that may have settled. Serve the Strawberry Fields Pasta Salad in a large bowl or individual plates.