Begin by bringing a large stock pot of salted water to a rolling boil. Once boiling, add the bowtie pasta and cook according to package directions, typically around 8-10 minutes, until al dente. Drain and rinse under cold water to cool down.

While the pasta cools, wash and slice the fresh strawberries, cut the red grapes in half, and thinly slice the red onion. In a large mixing bowl, combine the strawberries, grapes, red onion, baby spinach, mandarin oranges, pecans, and crumbled feta.

Once the pasta has cooled, add it to the bowl with the mixed ingredients. Drizzle with lemon poppy seed dressing and season with salt and pepper.

Gently toss all the ingredients together to ensure even distribution of the dressing without crushing the fruits.

Cover the bowl tightly and refrigerate for at least 30 minutes to allow the flavors to meld together.

When ready to serve, remove the salad from the refrigerator, give it a gentle toss, and serve chilled.