Description
A vibrant, zesty Italian-inspired pasta salad with bow tie pasta, cherry tomatoes, bocconcini, spinach, and pesto dressing. Refreshing and customizable, this make-ahead dish is perfect for summer meals or picnic sides.
Ingredients
12 ounces (4 cups) dry bow tie pasta
2 cups halved cherry tomatoes
1/4 cup diced red onion
1 cup halved bocconcini cheese
1 cup chopped spinach (stalks removed)
1/2 cup chopped fresh basil
3 tablespoons store-bought pesto
2 tablespoons olive oil
1/2 teaspoon lemon juice (about 1/2 lemon)
1 teaspoon flaky sea salt
1/2 teaspoon cracked black pepper
1 optional pinch red pepper flakes
Instructions
Bring a large pot of salted water to a boil (4 cups water per 12 oz pasta). Cook bow tie pasta until slightly al dente (5-7 minutes). Drain, reserving 1/2 cup starchy water. Toss pasta with 1 tsp olive oil to prevent clumping and let cool.
Whisk pesto, olive oil, lemon juice, salt, pepper, and red pepper flakes (if using) in a bowl. Add 1-2 tablespoons of reserved pasta water to reach desired consistency.
Combine cooled pasta, cherry tomatoes, red onion, bocconcini, and spinach in a large bowl. Pour dressing over the mixture. Stir until evenly coated. Refrigerate at least 30 minutes before serving.
Gently fold in fresh basil just before serving for maximum herb aroma.
Notes
Use room temperature pesto for better emulsification
Store in airtight containers for up to 5 days
Substitute gluten-free pasta for dietary needs
Omit bocconcini for vegan version (use vegan cheese alternative)
Add roasted zucchini or grilled corn for extra texture
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Boiling & Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg