Bring a large pot of salted water to a rolling boil. Add the bow tie pasta and cook according to the package instructions, usually around 10-12 minutes, until al dente. Drain and rinse under cold water until cool.

In a large mixing bowl, combine sliced strawberries, halved red grapes, thinly sliced red onion, and fresh baby spinach. Add drained mandarin oranges and chopped pecans.

Once the pasta has cooled, gently add it to the bowl of salad ingredients and fold everything together ensuring even distribution.

Drizzle poppy seed dressing over the mixture, sprinkle with salt and pepper to taste, and toss gently to coat.

Cover with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.

After chilling, give the salad a gentle toss and serve in bowls.