Description
This vibrant Bow Tie Pasta Salad features al dente bow tie pasta, juicy cherry tomatoes, creamy bocconcini, fresh spinach and basil, all tossed in a zesty lemon-pesto dressing. It’s a refreshing and colorful side perfect for picnics, potlucks, or quick meals.
Ingredients
12 ounces (about 4 cups) dry bow tie (farfalle) pasta
2 cups cherry tomatoes, halved
¼ cup red onion, diced
1 cup bocconcini cheese, halved
1 cup fresh spinach, packed and finely chopped
½ cup fresh basil leaves, finely chopped
3 tablespoons pesto
2 tablespoons olive oil
Juice of ½ lemon
Salt, to taste
Black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook bow tie pasta according to package directions until slightly past al dente. Drain and cool with a quick rinse under cold water. Toss with a drizzle of olive oil to prevent sticking.
- In a small bowl or jar, whisk together pesto, olive oil, and lemon juice to make the dressing.
- In a large bowl, combine cooled pasta, cherry tomatoes, red onion, bocconcini, spinach, and basil.
- Pour the dressing over the salad. Season with salt and pepper to taste. Gently toss to coat evenly.
- Serve immediately or refrigerate in an airtight container for up to 5 days.
Notes
- Add grilled chicken or chickpeas for extra protein.
- Include roasted vegetables for more texture and flavor.
- Use gluten-free pasta and vegan pesto for dietary adaptations.
- Toss with extra olive oil or lemon juice before serving to refresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, Tossing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
