Bow Tie Pasta Salad
A bright, creamy, and easy-to-eat pasta salad made with bow tie pasta, cherry tomatoes, spinach, bocconcini cheese, and a simple pesto-lemon dressing.
Ingredients
For the Salad Base
- 12 ounces bow tie pasta, dry Can be swapped with any short pasta like rotini or penne.
- 2 cups cherry tomatoes, halved Grape tomatoes or halved baby tomatoes can be used.
- 1/4 cup red onion, diced Soak in cold water to mellow the bite if strong.
- 1 cup bocconcini cheese, halved Fresh mozzarella or cubed mozzarella can replace this.
- 1 cup spinach, packed, finely chopped Can be replaced with arugula or mixed greens.
- 1/2 cup basil, finely chopped Fresh parsley can be used as an alternative.
For the Dressing
- 3 tablespoons pesto Use store-bought or homemade.
- 2 tablespoons olive oil Substitute with white wine vinegar for acidity.
- 1/2 lemon juiced Can substitute lemon for white wine vinegar.
- to taste Salt Use to taste.
- to taste Black pepper Use to taste.
To Serve
- as needed Extra basil leaves or cracked black pepper Optional garnishes.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the bow tie pasta according to the package instructions until al dente. Drain and rinse briefly under cool water.
- While the pasta cools, halve the cherry tomatoes, dice the red onion, halve the bocconcini cheese, finely chop the spinach, and chop the basil. Add everything to a large mixing bowl.
- In a small bowl, whisk together the pesto, olive oil, and lemon juice. Season with salt and black pepper to taste.
- Add the cooled pasta to the mixing bowl with the veggies and cheese. Pour the dressing over and toss gently to coat.
- Serve immediately or cover and refrigerate for 1–2 hours to meld flavors. Check seasoning before serving.
Notes
Keep the salad in an airtight container in the fridge for up to 3 days. This dish is great for potlucks and can be made ahead. Adjust salt and lemon juice right before serving for optimal flavor.