Bow Tie Pasta Salad with Cherry Tomatoes, Bocconcini, Spinach, and Pesto Recipe
A fresh and flavorful Bow Tie Pasta Salad featuring tender bow tie pasta tossed with cherry tomatoes, red onion, bocconcini cheese, spinach, and basil, all coated in a zesty pesto-lemon dressing. Perfect as a quick lunch, picnic dish, or side salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Ingredients
Salad
- 12 ounces (4 cups) bow tie pasta, dry
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1 cup bocconcini cheese, halved
- 1 cup spinach, packed, finely chopped
- 1/2 cup basil, finely chopped
Dressing
- 3 tablespoons pesto
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the pasta: Fill a large pot with water and bring it to a boil. Add plenty of salt to heavily season the water. Cook the bow tie pasta according to package instructions or until slightly past al dente. Drain the pasta and toss it with a small amount of olive oil to prevent sticking. Allow the pasta to cool to room temperature. For faster cooling, briefly rinse the pasta under cold water before tossing it with olive oil.
- Prepare the dressing: In a small bowl or jar, combine the pesto, olive oil, and freshly squeezed lemon juice. Whisk or shake well until the dressing is smooth and emulsified.
- Assemble the salad: In a large bowl, combine the cooled bow tie pasta, halved cherry tomatoes, diced red onion, halved bocconcini cheese, finely chopped spinach, and chopped basil. Stir gently to mix all ingredients evenly.
- Dress and season: Pour the pesto dressing over the salad mixture. Generously season with salt and black pepper to taste. Toss gently to coat all ingredients evenly with the dressing. Taste and adjust seasoning, adding more pesto if desired depending on its thickness.
- Serve or store: Serve the pasta salad immediately for best freshness or cover and refrigerate in an airtight container for up to 5 days. The flavors will meld beautifully when chilled.
Notes
- For quicker cooling, rinse the cooked pasta briefly with cold water before tossing with olive oil.
- Adjust the amount of pesto in the dressing to your preference for thickness and flavor intensity.
- This pasta salad can be prepared a few hours ahead, making it great for meal prep or entertaining.
- Use fresh ingredients for the best flavor, especially fresh basil and ripe cherry tomatoes.
- Store leftovers in an airtight container in the refrigerator and consume within 5 days.