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Bow Tie Pasta Salad

A vibrant and hearty Bow Tie Pasta Salad made with fresh produce, creamy cheese, and aromatic herbs, tossed in a light pesto dressing. Perfect for summer gatherings and meal prep.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 12 ounces bow tie pasta, dry Use good-quality pasta for a firmer bite and better sauce adherence.
  • 2 cups cherry tomatoes, halved Look for bright red, firm tomatoes; they add a perfect burst of sweetness.
  • 1/4 cup red onion, diced For a milder flavor, soak diced onion in cold water for 10 minutes before adding.
  • 1 cup bocconcini cheese, halved If unavailable, fresh mozzarella works beautifully too!
  • 1 cup spinach, packed, finely chopped Fresh baby spinach is ideal for its tender texture; don’t forget to wash and dry it thoroughly!
  • 1/2 cup basil, finely chopped Fresh basil is key here! Opt for the brightest, greenest leaves you can find.
Dressing Ingredients
  • 3 tablespoons pesto Homemade pesto elevates this dish, but store-bought versions save time.
  • 2 tablespoons olive oil A good quality extra virgin olive oil enhances the overall flavor.
  • 1/2 lemon juiced Fresh lemon juice brightens the salad; bottled juice doesn’t compare.
  • to taste Salt and black pepper Adjust to taste.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a rolling boil. Add the bow tie pasta and cook according to package instructions (about 8-10 minutes) until al dente. Reserve a little pasta water before draining.
  2. Drain the cooked pasta in a colander, then rinse under cold water for about 30 seconds to stop the cooking process.
Mixing the Salad
  1. In a large mixing bowl, combine your cooled pasta, halved cherry tomatoes, diced red onion, bocconcini cheese, chopped spinach, and basil. Toss gently to mix.
Making the Dressing
  1. In a small bowl, whisk together or shake in a mason jar the pesto, olive oil, lemon juice, salt, and black pepper until well combined.
Combining Everything
  1. Pour the dressing over the pasta salad and toss everything to combine, ensuring every piece is coated.
Servicing
  1. Serve chilled for best results, or at room temperature if diving in right away.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Prepare a day in advance for best flavor. Adjust salt and pepper to taste before serving.