Bow tie pasta salad is bright, creamy, and easy to eat—soft cooked bow tie pasta, juicy halved cherry tomatoes, tender spinach, little bocconcini balls, and fresh basil all tied together by a simple pesto-lemon dressing. The texture is a nice mix of chewy pasta, soft cheese, and crisp-tender veggies, while the pesto and lemon give a fresh, bright flavor that feels light but satisfying. It’s a fast, no-fuss dish you can toss together for a quick lunch, bring to a picnic, or serve as a side at a weeknight dinner. The recipe uses pantry-friendly items and only a few minutes of hands-on time after the pasta is cooked, so it’s perfect when you want something wholesome without a lot of work. For a heartier plate, pair it with grilled chicken or try a warm version by gently heating the cooked pasta before adding the toppings. For a different savory idea, check this related recipe: creamy garlic parmesan beef bowtie pasta.

Why You’ll Love This Bow Tie Pasta Salad

Hands-off once pasta is cooked — simple toss-and-go assembly.
Bright, fresh flavor from pesto and lemon that brightens the whole dish.
Textural contrast: chewy bow ties, soft bocconcini, and crisp tomatoes and onion.
Flexible for meals: lunch, side dish, potluck, or picnic-friendly.
Uses everyday ingredients you may already have in the fridge or pantry.
Easy to scale up or down for 2–8 people without changing the flavors.
Keeps well for later, so it’s a good make-ahead option for busy days.

What Is Bow Tie Pasta Salad?

Bow tie pasta salad is a chilled or room-temperature pasta salad made with bow tie (farfalle) pasta and fresh mix-ins, dressed lightly so every bite tastes balanced. This version blends classic Italian flavors — pesto, basil, bocconcini cheese — with summer veggies like cherry tomatoes and spinach for a clean, herb-forward taste. The cooking method is straightforward: boil the pasta, cool it, then mix with raw vegetables and a simple pesto-olive oil-lemon dressing. The vibe is casual, bright comfort food — great for easy weeknight dinners, potluck spreads, or a light brunch item that feels fresh and homey.

Ingredients for Bow Tie Pasta Salad

For the Base

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

For the Dressing

3 tablespoons pesto
2 tablespoons olive oil
1/2 lemon, juiced
Salt, to taste
Black pepper, to taste

To Serve

Extra basil leaves or a sprinkle of cracked black pepper (optional)

Ingredient Notes (Substitutions, Healthy Swaps)

Bow tie pasta: You can swap with any short pasta like rotini, penne, or farfalle alternatives. Whole wheat or gluten-free pasta work fine; cooking time will vary.
Cherry tomatoes: Grape tomatoes or halved baby tomatoes are a direct swap. Canned diced tomatoes are not recommended here — they’re too watery.
Red onion: If raw onion is strong for you, soak the diced onion in cold water for 5 minutes to mellow the bite. Scallions work as a milder alternative.
Bocconcini cheese: Fresh mozzarella, cubed, or small mozzarella pearls are acceptable substitutes. For dairy-free, use a firm marinated tofu or omit cheese and add roasted nuts for texture.
Spinach and basil: Arugula or mixed greens can replace spinach for a peppery note. Swap basil with fresh parsley for a different herb profile.
Pesto: Use store-bought or homemade. For a lighter version, use 2 tablespoons pesto and 1 tablespoon plain Greek yogurt to thin it and reduce oil.
Olive oil & lemon: You can swap lemon with a splash of white wine vinegar for similar acidity.

Step-by-Step Instructions

Step 1 – Cook the pasta
Bring a large pot of salted water to a boil. Add the 12 ounces of bow tie pasta and cook according to the package instructions until al dente. Drain and rinse briefly under cool water to stop the cooking and cool the pasta for the salad.
Visual cue: Pasta should be tender with a slight firmness in the center when bitten.

Step 2 – Prepare the vegetables and cheese
While the pasta cools, halve 2 cups of cherry tomatoes, dice 1/4 cup red onion, halve 1 cup bocconcini cheese, finely chop 1 cup packed spinach, and chop 1/2 cup basil. Add everything to a large mixing bowl.

Step 3 – Make the dressing
In a small bowl, whisk together 3 tablespoons pesto, 2 tablespoons olive oil, and the juice of 1/2 lemon. Season with a pinch of salt and several turns of black pepper. Taste and adjust seasoning.

Step 4 – Combine and toss
Add the cooled, drained pasta to the bowl with the veggies and cheese. Pour the dressing over the pasta salad and toss gently to coat all pieces evenly. Make sure the dressing gets into the pasta folds.
Pro cue: Toss gently to avoid breaking the bocconcini; use a wide spoon or salad tongs for a light, even mix.

Step 5 – Serve or chill
Serve immediately at room temperature or cover and refrigerate for later. The flavors meld in the fridge for 1–2 hours. Before serving, give the salad a quick toss and check the seasoning — add salt, pepper, or a squeeze of lemon if needed.

Pro Tips for Success

Cook pasta just to al dente; overcooked pasta turns mushy when chilled.
Rinse the pasta briefly under cool water only if you plan to serve cold; this stops cooking and cools it quickly.
Warm pasta can dilute the dressing; cool it first for the best coating.
Taste and adjust salt and lemon at the end — acids brighten flavors and salt brings them forward.
Chop basil just before mixing to keep color and aroma fresh.
If the salad seems dry after chilling, add a drizzle of extra olive oil or a splash of reserved pasta-cooking water to loosen it.
Use a generous pinch of salt while the pasta is boiling for the best base flavor.

Flavor Variations

Optional — Mediterranean: Add sliced kalamata olives and a sprinkle of oregano; omit basil if desired.
Optional — Protein boost: Mix in shredded rotisserie chicken or canned white beans for a more filling salad.
Optional — Creamy pesto: Stir 1–2 tablespoons of plain Greek yogurt into the dressing for a creamier coating.
Optional — Citrus twist: Add zest from the lemon plus the juice for a brighter citrus punch.
Optional — Crunch factor: Toss in 1/4 cup toasted pine nuts or slivered almonds just before serving.
Optional — Spicy kick: Stir in a pinch of red pepper flakes or a small amount of chopped pepperoncini for heat.

Serving Suggestions

Serve as a main for a light lunch with a side of crusty bread.
Bring to a potluck as a room-temperature side — it travels and holds up well.
Pair with grilled chicken, fish, or shrimp to make it a full meal.
Add a green salad or soup for a fuller dinner spread.
Plate it in shallow bowls and garnish with extra basil leaves and cracked black pepper for a fresh look.
For a picnic, chill the salad and pack it in an airtight container with an extra little jar of dressing.

Make-Ahead, Storage & Reheating

Make-ahead: You can cook the pasta and chop the veggies up to 1 day ahead. Store them separately in the fridge and combine with the dressing just before serving for maximum freshness.
Assembled make-ahead: Fully dressed, the salad keeps in the fridge for up to 3 days. For best texture, stir gently before serving.
Reheating: This pasta salad is best served cold or at room temperature. If you prefer it warm, gently heat a single portion in a microwave for 20–30 seconds and then add the fresh basil and bocconcini after warming.
Texture change: After long storage the pasta can absorb dressing and become drier. Save a little extra dressing or olive oil to refresh the salad before serving.

Storage and Freezing Instructions

Refrigerator: Store in an airtight container for up to 3 days. Keep any extra dressing separate if you want the freshest texture.
Freezing: Freezing is not recommended. Fresh mozzarella, tomatoes, and basil change texture and become watery or mushy after thawing. Instead, freeze cooked plain pasta (without dressing or cheese) if needed, then thaw and combine with fresh ingredients when ready.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~340 kcal | ~11 g | ~44 g | ~12 g | ~2.5 g | ~300 mg

Estimates vary by brands and portions.

FAQ About Bow Tie Pasta Salad

Q: Why is my salad watery after chilling?
A: Tomatoes and mozzarella release water when cold. To reduce this, drain extra tomato juice, pat cheese dry, and toss just before serving. Keep extra dressing aside to refresh the salad.

Q: Can I use frozen spinach?
A: Fresh is best here. If you use frozen, thaw fully, drain, and squeeze out excess water before chopping and adding.

Q: How long does this salad last?
A: Up to 3 days in the fridge when stored in an airtight container. Freshness and texture are best on day 1–2.

Q: Can I make this vegan?
A: Yes — swap bocconcini for firm marinated tofu or roasted chickpeas and use a vegan pesto or reduce the pesto and add extra olive oil.

Q: My dressing tastes too strong. How do I fix it?
A: Add a bit more pasta or vegetables to dilute, or stir in a small spoon of plain yogurt or a drizzle more olive oil to mellow the flavor.

Q: Can I serve this warm?
A: Yes. Gently warm the pasta before adding fresh veggies and bocconcini. Add basil at the end so it stays fresh.

Notes

Use fresh basil for the best aroma; dried basil won’t give the same bright flavor.
If bocconcini is very wet from the packaging, drain and pat dry to avoid thinning the dressing.
Reserve a little extra pesto or olive oil to adjust the salad after chilling.
Serve in a wide bowl so the salad spreads out and the dressing coats everything evenly.
Taste the salad after chilling and before serving — flavors often need a final adjustment of salt or lemon.

Troubleshooting

Bland flavor: Add more salt, a squeeze more lemon, or a touch more pesto to lift flavors.
Overcooked pasta: Rinse under cold water to stop cooking, then chill and use; expect softer texture.
Salad too oily: Add extra pasta or a few tablespoons of cooked, cooled vegetables to absorb some oil.
Cheese or tomatoes leaking liquid: Pat dry before adding and store salad separated from dressing if making ahead.
Dressing won’t coat pasta: Pasta may be too cold or dry; add 1 teaspoon of olive oil or toss in a little reserved pasta water to help the dressing cling.

Final Thoughts

This bow tie pasta salad is an easy, bright dish that comes together fast and fits many occasions — from a quick lunch to a potluck side. It balances fresh vegetables, soft cheese, and a zesty pesto-lemon dressing for simple, reliable flavor that’s easy to customize. For another take on bow tie pasta with bold Italian flavor, see this detailed version at Italian Bow Tie Pasta Salad – Crumb Top Baking.