Bring a large pot of salted water to a rolling boil over high heat. Add the bowtie pasta and cook according to package directions, usually about 8-10 minutes, until al dente. Once done, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set the pasta aside in a large mixing bowl to cool completely.

While the pasta cools, hull the ripe strawberries and slice them into quarters. Halve the red grapes, slice the red onion thinly, and drain the mandarin oranges. In the same large mixing bowl, combine the strawberries, grapes, spinach, onion, mandarin oranges, and pecans.

Once the bowtie pasta has cooled, gently fold it into the bowl with the fresh ingredients. Crumble the feta cheese over the top and add the poppy seed dressing. Using a large spoon or spatula, carefully toss everything together until well combined and coated with the dressing.

Sprinkle a pinch of salt and ground black pepper over the salad, adjusting to your taste preferences. Mix again to incorporate the seasoning evenly throughout the pasta salad. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes.

After chilling, give the salad a gentle toss before serving to ensure an even distribution of ingredients. Present in a beautiful serving bowl.