Begin by bringing 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, usually about 8-10 minutes, until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled bow tie pasta with sliced strawberries, red grapes, thinly sliced red onion, baby spinach, and mandarin oranges. Add chopped pecans and crumbled feta cheese. Gently mix.

Pour the poppy seed dressing over the salad. Season with salt and freshly cracked black pepper. Toss gently to coat all ingredients.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld.

After chilling, give the salad a quick toss and serve in bowls or on a platter, garnishing with additional feta or pecans.