Description
A fresh and vibrant Bow Tie Pasta Salad featuring tender bow tie pasta, juicy cherry tomatoes, creamy bocconcini cheese, and fragrant basil, all tossed in a zesty pesto-lemon dressing. Perfect as a light lunch or a side dish for any meal, this salad is quick to prepare and can be served immediately or chilled for enhanced flavors.
Ingredients
Scale
Pasta
- 12 ounces bow tie pasta
Vegetables & Herbs
- 2 cups cherry tomatoes
- 1/4 cup red onion, thinly sliced
- 1 cup spinach, chopped
- 1/2 cup fresh basil, chopped
Cheese
- 1 cup bocconcini cheese, torn or halved
Dressing
- 3 tablespoons pesto
- 2 tablespoons olive oil
- Juice of 1/2 lemon
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook until slightly past al dente, about 9-11 minutes. Drain the pasta, then toss it with olive oil to prevent sticking. Allow the pasta to cool completely.
- Prepare Dressing: In a small bowl, whisk together pesto, olive oil, and lemon juice until well combined to create a flavorful dressing.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, red onion, bocconcini cheese, chopped spinach, and basil. Mix gently to distribute ingredients evenly.
- Toss Salad: Pour the prepared dressing over the pasta mixture. Season with salt and freshly ground black pepper to taste. Toss gently but thoroughly to coat all ingredients with the dressing.
- Serve or Store: Serve the pasta salad immediately for fresh flavors or refrigerate in an airtight container for up to five days to allow flavors to meld.
Notes
- For best flavor, use fresh basil and high-quality pesto.
- Allowing the pasta to cool entirely before mixing prevents salad from becoming soggy.
- Can be made a day ahead and refrigerated to intensify flavors.
- Serve chilled or at room temperature.
- Add grilled chicken or shrimp for a protein boost.
