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In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain and rinse under cold water. Drain again.
Meanwhile, in a small skillet over medium heat, heat ¼ cup oil. Add almonds and cook, stirring frequently, until fragrant and lightly golden, 2 to 3 minutes. Using a slotted spoon, transfer almonds to a paper towel-lined plate. Reserve oil in skillet; season with salt. Transfer oil to a large bowl and whisk in vinegar, syrup, mustard, and remaining ¼ cup oil; season with salt and pepper.
To bowl with vinegar mixture, add pasta, strawberries, shallots, spinach, basil, and mint. Toss to coast; season with salt and pepper, if needed. Add almonds and cheese and gently toss to combine. Drizzle with balsamic glaze.