Bow Tie Pasta Salad (Print Version)
Colorful bow tie pasta with tomatoes, bocconcini, basil, and pesto. Fresh, vibrant, ideal for sharing or prepping ahead.
# Ingredients:
01 -
12 ounces (4 cups) bow tie pasta, dry
02 -
2 cups cherry tomatoes, halved
03 -
1/4 cup red onion, diced
04 -
1 cup bocconcini cheese, halved
05 -
1 cup spinach, packed, finely chopped
06 -
1/2 cup basil, finely chopped
07 -
3 tablespoons pesto
08 -
2 tablespoons olive oil
09 -
1/2 lemon, juiced
10 -
Salt, to taste
11 -
Black pepper, to taste
# Directions:
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 or until slightly past al dente. Once cooked, drain the pasta, toss it with a little olive oil to prevent sticking, and let it cool to room temperature. To expedite, briefly rinse under cold water before adding the oil.
02 -
In a small bowl or jar, combine pesto, olive oil, and lemon juice. Whisk thoroughly until emulsified.
03 -
In a large bowl, mix the cooled pasta, cherry tomatoes, red onion, bocconcini cheese, spinach, and basil. Stir until well combined.
04 -
Pour the dressing over the pasta mixture, season generously with salt and black pepper, and gently toss until evenly coated. Taste and adjust seasoning as necessary. If needed, add more pesto based on thickness and flavor preferences.
05 -
Serve immediately or transfer to an airtight container and store in the fridge for up to 5 days.
# Notes:
01 -
For best results, ensure pasta is cooled properly before combining with other ingredients.