Description
A refreshing and vibrant Bow Tie Pasta Salad combining al dente bow tie pasta with fresh cherry tomatoes, bocconcini cheese, spinach, and basil, all tossed in a zesty pesto-lemon dressing. Perfect as a light lunch or a side dish for gatherings.
Ingredients
Pasta and Vegetables
- 12 ounces (4 cups) bow tie pasta, dry
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1 cup spinach, packed, finely chopped
- 1/2 cup basil, finely chopped
Cheese
- 1 cup bocconcini cheese, halved
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, bring it to a boil, and add a generous amount of salt. Cook the bow tie pasta according to the package instructions until slightly past al dente. Drain the pasta thoroughly, then toss with a little olive oil to prevent sticking. Allow the pasta to cool to room temperature, optionally rinsing briefly under cold water if in a hurry.
- Prepare the Dressing: In a small bowl or jar, combine the pesto, olive oil, and freshly squeezed lemon juice. Whisk or shake until the dressing is emulsified and well blended.
- Combine Ingredients: In a large bowl, mix the cooled bow tie pasta with halved cherry tomatoes, diced red onion, halved bocconcini cheese, finely chopped spinach, and basil. Stir gently to combine the ingredients evenly.
- Toss with Dressing: Pour the pesto dressing over the pasta mixture. Season generously with salt and black pepper. Toss everything gently to coat all ingredients well. Taste and adjust seasoning or add more pesto if needed.
- Serve or Store: Serve the pasta salad immediately for a fresh taste, or cover and refrigerate in an airtight container. It can be stored in the fridge for up to 5 days, making it a convenient make-ahead dish.
Notes
- To speed up cooling, rinse the pasta briefly under cold water before tossing with olive oil.
- Adjust pesto quantity depending on preference and thickness of pesto used.
- This salad can be served chilled or at room temperature.
- Use fresh basil and spinach for the best flavor and texture.
- Store leftovers in an airtight container for up to 5 days in the refrigerator.
