In a large pot of salted boiling water, cook farfalle according to package directions until al dente.

Drain, then transfer to a large serving bowl.

Make balsamic glaze: In a small saucepan, bring balsamic vinegar to a boil.

Reduce heat and simmer until thickened, about 10.

To bowl, add feta, strawberries and spinach.

Season generously with salt and pepper and toss to combine.

Drizzle with balsamic glaze and garnish with almonds.