Bring a large pot of salted water to a rolling boil over high heat. Add the bow tie pasta and cook according to the package instructions for about 8–10 minutes, or until al dente. Drain the pasta in a colander and rinse under cold water.

While the pasta cools, wash and slice the fresh strawberries. Rinse the grapes, removing any stems, and chop the red onion into thin slices. Gather the baby spinach and mandarin oranges.

Add the cooled pasta to a large mixing bowl. Toss in the strawberries, grapes, red onion, baby spinach, mandarin oranges, pecans, and feta cheese. Gently mix everything to distribute the ingredients evenly.

Drizzle the poppy seed dressing over the salad mixture and season with salt and pepper to taste. Toss the salad carefully until all ingredients are well-coated in the dressing.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to meld the flavors.

After chilling, gently toss the salad again and check the seasoning. Serve in a beautiful bowl, enjoy it chilled or at room temperature.