In a large stockpot, bring salted water to a boil over high heat. Add the bow tie pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta and rinse under cold water to cool down.

In a large mixing bowl, combine the cooled bow tie pasta with halved strawberries, red grapes, diced red onion, fresh baby spinach, and mandarin oranges. Fold in the crumbled feta cheese and chopped pecans.

Drizzle your salad with poppy seed dressing, starting with a modest amount and adding more to taste. Sprinkle salt and pepper over the mixture and mix gently.

Cover with plastic wrap or lid and refrigerate for at least 30 minutes. Serve cold as a refreshing side dish.