Description
Fresh Bow Tie Pasta Salad with pesto, basil, spinach, tomatoes, and bocconcini cheese makes an easy summer side dish or light meal.
Ingredients
Scale
- 12 ounces bow tie pasta
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1 cup bocconcini cheese, halved
- 1 cup spinach, finely chopped
- 1/2 cup basil, finely chopped
- 3 tablespoons pesto
- 2 tablespoons olive oil
- Juice from 1/2 lemon
- Salt
- Black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the bow tie pasta until slightly past al dente.
- Drain the pasta, toss lightly with olive oil, and allow it to cool.
- In a small bowl, whisk together pesto, olive oil, and lemon juice.
- Add cooled pasta, tomatoes, onion, bocconcini, spinach, and basil to a large bowl.
- Pour the dressing over the salad and toss gently to coat evenly.
- Season with salt and black pepper to taste.
- Serve immediately or refrigerate until ready to serve.
Notes
- Cook the pasta slightly past al dente for the best chilled texture.
- Add extra pesto before serving if the pasta absorbs too much dressing.
- Store leftovers in an airtight container for up to 5 days.