Pasta salad with leeks, spinach, strawberries, sliced almonds and feta cheese

Author: Les Cultures de chez nous
Salade de pâtes aux poireaux, épinards, fraises, amandes tranchées et fromage feta
Preparation 15
Baking 10
Portions 8
Freezing No


  • 500 ml (2 cups) of farfalle pasta
  • 500 ml (2 cups) of baby spinach
  • 250 ml (1 cup) of feta
  • 60 ml (1/4 cup) of chopped almonds
  • 1/2 package of 250 g (1 1/2 cups) of Les Cultures de chez nous sliced leeks
  • 6 strawberries, sliced
For the balsamic reduction:
  • 1 garlic clove, finely chopped
  • 30 ml (2 tablespoons) of butter
  • 250 ml (1 cup) of balsamic vinegar
  • 30 ml (2 tablespoons) of honey
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  • Cook the farfalle pasta al dente. Set aside.
  • In a pan, melt butter and sauté leeks for about 5 minutes. Set aside.
  • In a saucepan, soften the garlic in the butter. Add balsamic vinegar and honey. Bring to a boil and reduce over medium heat until the mixture is slightly syrupy about 15 minutes. Let cool.
  • In a bowl, combine salad ingredients and add balsamic reduction to taste.

Chef's notes