Bring 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 until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water.

In a large mixing bowl, combine the cooled bow tie pasta with fresh strawberries, halved red grapes, and baby spinach. Add the Mandarin oranges and thinly sliced red onion. Sprinkle in crumbled feta cheese and chopped pecans.

Drizzle the poppy seed dressing over the mixed ingredients, season with salt and freshly cracked black pepper, and toss gently to combine.

Cover the salad bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, chill for a couple of hours.

Before serving, gently toss the salad again. Serve chilled in a large bowl or on individual plates, garnished with extra strawberries or feta if desired.