Cook the pasta by bringing a large pot of salted water to a boil. Add bowtie pasta and cook until al dente, about 8-10 minutes. Drain and rinse with cold water.

In a bowl, combine the cooled pasta with strawberries, grapes, spinach, red onion, and mandarin oranges. Add pecans and feta.

Drizzle poppy seed dressing over the mixture and season with salt and pepper. Mix thoroughly to coat all ingredients.

Cover the bowl and refrigerate for at least 30 minutes to chill and meld flavors.

Gently toss the salad before serving it cold at picnics or summer gatherings.