Cinnamon Spice & Everything Nice Strawberry and Spinach Pasta Salad

Ingredients
  • 8 ounces rotini pasta (like Dreamfields)
  • 2 cups sugar snap peas
  • 5 slices bacon
  • 1 pint strawberries
  • 2 cups fresh baby spinach leaves
  • 1/2 cup walnuts, chopped
  • 2 tablespoons grainy mustard
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar
  • 1/2 cup sour cream
  • 3 scallions, diced
  • 2 tablespoons poppy seeds
  • feta or goat cheese, crumbled, for serving, optional

Instructions
  1. Cook pasta to al dente in plenty of salted water, drain and rinse with cold water. Meanwhile, lightly steam sugar snap peas until tender but still firm. Rinse with cold water, cut the big ones in half. Cook bacon until crispy, drain and cool on paper towels, crumble.
  2. Remove stems from strawberries and slice into 1/4 inch slices. Stack baby spinach leaves on top of each other, roll lengthwise and cut into thin ribbons (chiffonade). Add pasta, peas, bacon, strawberries, spinach and walnuts to a large mixing bowl.
  3. Make dressing: whisk mustard, honey and vinegar together in a small bowl, whisk in sour cream then scallions and poppy seeds. Season well with salt and pepper. Pour over top of pasta mixture, toss well, and season with salt and pepper to taste. Chill and serve with crumbled feta or goat cheese if desired.
    4. Best eaten right away or within 24 hours.