Description
A vibrant and fresh Bow Tie Pasta Salad combining tender bow tie pasta with juicy cherry tomatoes, creamy bocconcini cheese, fresh spinach and basil, all tossed in a flavorful pesto dressing. Perfect for a light lunch or a picnic side dish, this salad is easy to prepare and can be enjoyed immediately or chilled for enhanced flavor.
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 bocconcini cheese, halved
- 1 cup spinach, packed, finely chopped
- 1/2 cup basil, finely chopped
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 or until slightly past al dente. Drain the pasta and toss it with a little olive oil to prevent sticking. Allow the pasta to cool to room temperature; running it briefly under cold water before adding oil can speed up cooling if needed.
- Prepare the Dressing: While the pasta cooks, combine pesto, olive oil, and lemon juice in a small bowl or jar. Whisk well until the dressing is smooth and emulsified.
- Combine Salad Ingredients: In a large bowl, add the cooled pasta, cherry tomatoes, diced red onion, halved bocconcini cheese, finely chopped spinach, and chopped basil. Stir gently to mix all ingredients uniformly.
- Toss with Dressing: Pour the prepared pesto dressing over the salad. Season generously with salt and black pepper, then gently toss everything until well coated. Adjust the seasoning or add more pesto as needed, based on your taste and pesto thickness.
- Serve or Store: The pasta salad can be served immediately for a fresh and vibrant dish or stored in an airtight container in the refrigerator for up to 5 days, allowing flavors to meld beautifully over time.
Notes
- To speed up cooling the pasta, rinse with cold water briefly before tossing with olive oil.
- Adjust pesto quantity based on its thickness and your flavor preference.
- Use fresh basil and spinach for the best taste and texture.
- This salad keeps well refrigerated for up to 5 days, making it ideal for meal prep or entertaining.
- For a nuttier flavor, consider toasting the pesto pine nuts lightly before mixing.
