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Add enough water to a large pot to boil the pasta, add 1 tablespoon of sea salt, and bring the water to a boil.
Add the pasta, give it a stir, and cook until al dente, about 10 minutes, but read the package instructions. Make sure to stir it often while it cooks.
In a medium mixing bowl add the olive oil, balsamic vinegar, maple, balsamic reduction, salt, and pepper, and stir to combine.
Add the strawberries and toss them in the balsamic mixture. Store in the fridge until ready to use.
When the pasta is done cooking, drain using a colander and rinse it under cold water to cool it down. Drain well.
Add the cooled pasta to a large bowl and add the strawberry mixture and all its juices to the bowl.
Next, add the salad greens, walnuts, pine nuts, and half of the feta cheese, toss to combine, and coat everything in the sauce. Taste and adjust for salt, pepper, and balsamic vinegar as needed.
Before serving garnish with more fresh strawberries, remaining feta cheese, pine nuts, and fresh basil leaves.