Bow Tie Pasta Salad (Printable Version)
Colorful pasta tossed with cherry tomatoes, bocconcini cheese, and a bright pesto dressing - ready in minutes!
# Ingredients:
→ Pasta
01 -
340g (4 cups) bow tie pasta, dry
→ Vegetables & Herbs
02 -
2 cups cherry tomatoes, halved
03 -
1/4 cup red onion, diced
04 -
1 cup spinach, packed, finely chopped
05 -
1/2 cup fresh basil, finely chopped
→ Cheese
06 -
1 cup bocconcini cheese, halved
→ Dressing
07 -
3 tablespoons pesto
08 -
2 tablespoons olive oil, plus extra for tossing
09 -
Juice of 1/2 lemon
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
# Steps:
01 -
Fill a large pot with water, bring to a boil, and cook the bow tie pasta in heavily salted water according to package directions until slightly past al dente. Drain the pasta, toss with a little olive oil to prevent sticking, and allow to cool to room temperature. For faster cooling, briefly rinse under cold water before adding oil.
02 -
While the pasta cooks, combine the pesto, olive oil, and lemon juice in a small bowl or jar. Whisk thoroughly until well blended.
03 -
In a large bowl, combine the cooled pasta, halved cherry tomatoes, diced red onion, halved bocconcini cheese, chopped spinach, and chopped basil.
04 -
Pour the dressing over the pasta mixture. Season generously with salt and pepper, then toss gently until all ingredients are well coated. Taste and adjust seasoning as needed. Add more pesto if desired, depending on its thickness.
05 -
Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
# Notes:
01 -
This pasta salad can be prepared in advance for gatherings or meal prep.
02 -
For best flavor, allow the salad to come to room temperature before serving if refrigerated.