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This vibrant bow tie pasta salad combines fresh Mediterranean ingredients with a zesty pesto dressing for a dish that's perfect for potlucks, picnics, or a light summer meal. The combination of juicy tomatoes, creamy cheese, and aromatic herbs makes this a crowd-pleaser that comes together in minutes.
I first created this pasta salad for a neighborhood block party and came home with an empty bowl and multiple requests for the recipe. Now it's my go-to for any summer gathering or when I need a quick meal prep option for busy weekdays.
Ingredients
- Bow tie pasta Perfect shape for holding onto the dressing and small enough to get multiple components in each bite
- Cherry tomatoes Their natural sweetness and juicy texture brighten the entire dish use the ripest ones you can find
- Red onion Adds a sharp contrast to the creamy cheese look for firm onions with tight dry skin
- Bocconcini cheese These small mozzarella balls add creaminess and protein pat them dry before adding for best results
- Spinach Introduces nutrition and color to the salad choose fresh vibrant leaves without any wilting
- Fresh basil The aromatic foundation of this recipe use bright green leaves without any dark spots
- Pesto Provides an instant flavor boost homemade is wonderful but a quality store bought version works beautifully
- Olive oil Use extra virgin for the best flavor profile a fruity variety works particularly well here
- Lemon juice Brightens all the flavors and balances the richness of the cheese and pesto
Step-by-Step Instructions
- Cook the Pasta
- Fill a large pot with water and bring to a rolling boil. Add a generous amount of salt until the water tastes like the sea. Add bow tie pasta and cook until just past al dente about 1 minute longer than package directions. Drain completely then toss with a small amount of olive oil to prevent sticking. Allow to cool to room temperature or rinse briefly with cold water if you're short on time.
- Prepare the Dressing
- In a small bowl combine the pesto olive oil and fresh lemon juice. Whisk thoroughly until you have a smooth emulsified dressing. The consistency should be pourable but not too thin. If needed adjust with a touch more oil or lemon juice to reach your preferred taste and texture.
- Combine the Ingredients
- In a large serving bowl add the cooled pasta cherry tomatoes diced red onion halved bocconcini cheese chopped spinach and basil. Gently toss these ingredients together ensuring even distribution throughout the salad. The colors should create a beautiful mosaic of red green and white against the pasta.
- Dress and Season
- Pour the prepared pesto dressing over the pasta mixture. Season generously with salt and freshly ground black pepper. Toss everything together with care to avoid breaking the cheese or crushing the tomatoes. Continue mixing until every piece of pasta is lightly coated with the vibrant green dressing.
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This pasta salad reminds me of summers in my grandmother's garden where we would pick fresh basil and tomatoes straight from the plants. The fragrance of torn basil leaves always takes me back to those warm afternoons when she taught me that simple fresh ingredients need very little manipulation to create something extraordinary.
Storage Tips
This pasta salad stores beautifully in an airtight container in the refrigerator for up to 5 days. The flavors actually develop and improve after a day of marinating together. If you're planning to make it ahead for an event reserve a small amount of the dressing to toss with the salad just before serving to refresh the flavors. Allow the salad to come to room temperature for about 20 minutes before serving from the refrigerator for the best flavor experience.
Make It Your Own
This recipe serves as a wonderful base that welcomes customization. For a protein boost consider adding grilled chicken cubed salami or white beans. Vegetable variations might include artichoke hearts roasted red peppers or marinated zucchini. For a vegan version substitute the bocconcini with a plant based alternative or simply omit and add extra vegetables. The pesto can also be replaced with a vegan version using nutritional yeast instead of parmesan.
Serving Suggestions
While this pasta salad stands beautifully on its own it pairs wonderfully with grilled meats particularly lemon herb chicken or Italian sausages. For a complete Mediterranean spread serve alongside grilled vegetables crusty bread and a selection of olives. This salad also makes an excellent lunch option packed in containers for work or school with perhaps a piece of fruit for dessert.
Recipe FAQs
- → Can I make this pasta salad ahead of time?
Yes! This bow tie pasta salad actually improves with time as the flavors meld together. You can prepare it up to 5 days in advance and store it in an airtight container in the refrigerator.
- → What can I substitute for bocconcini cheese?
If you can't find bocconcini, you can substitute fresh mozzarella cut into small cubes, feta cheese, or even small cubes of provolone. For a dairy-free option, try adding diced avocado instead.
- → How can I make this pasta salad more filling?
To make this dish more substantial, add protein such as grilled chicken, canned tuna, chickpeas, or cooked shrimp. You could also incorporate additional vegetables like diced cucumber, bell peppers, or artichoke hearts.
- → Can I use a different type of pasta?
Absolutely! While bow tie pasta (farfalle) works beautifully because its shape holds the dressing well, you can substitute other short pasta shapes like rotini, penne, or orecchiette with similar results.
- → How should I adjust the seasoning?
The key to a flavorful pasta salad is proper seasoning. Be generous with salt and pepper, and don't forget that cold dishes often need more seasoning than hot ones. Taste after mixing and adjust by adding more pesto, lemon juice, salt, or pepper as needed.
- → Can I use store-bought pesto?
Yes, store-bought pesto works perfectly in this recipe and saves time. If using store-bought, you might want to brighten it with a little extra lemon juice or fresh herbs to enhance the flavor.