Description
A colorful and flavorful bow tie pasta salad with cherry tomatoes, bocconcini, spinach, and a delightful pesto-lemon dressing, perfect for picnics and potlucks.
Ingredients
- 12 ounces bow tie pasta (farfalle), dry
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1 cup bocconcini cheese, halved (small mozzarella balls)
- 1 cup spinach, packed, finely chopped
- 1/2 cup basil, finely chopped
- 3 tablespoons pesto
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- Salt, to taste
- Black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package directions until al dente. Drain well and spread on a rimmed tray to cool slightly.
- In a large mixing bowl, combine the cooled pasta with the halved cherry tomatoes, diced red onion, halved bocconcini, chopped spinach, and chopped basil. Toss gently to distribute.
- In a small bowl, whisk the pesto with the olive oil, lemon juice, a pinch of salt, and a few grinds of black pepper until smooth.
- Pour the dressing over the pasta mixture and toss until evenly coated. Adjust salt and pepper as needed.
- Serve immediately or refrigerate for a few hours to let flavors meld before serving.
Notes
For a vegetarian version, substitute bocconcini with cubed fresh mozzarella. For a heartier meal, add grilled chicken or cannellini beans.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian