Description
A fresh and flavorful bow tie pasta salad tossed with pesto dressing, juicy cherry tomatoes, bocconcini cheese, spinach, and basil. Perfect for meal prep, potlucks, or a light summer meal.
Ingredients
- 12 oz dry bow tie pasta (4 cups)
- 2 cups halved cherry tomatoes
- 1/4 cup diced red onion
- 1 cup bocconcini balls, cut in half
- 1 cup packed spinach, chopped finely
- 1/2 cup chopped fresh basil
- 3 tbsp prepared pesto
- 2 tbsp olive oil
- Juice from 1/2 lemon
- Salt, to taste
- Black pepper, to taste
Instructions
1. Fill a large pot with water and bring it to a boil. Add salt and cook the bow tie pasta according to package directions, or until slightly past al dente.
2. Drain the pasta and briefly rinse under cold water if desired. Toss with a little olive oil and let cool to room temperature.
3. In a small bowl or jar, whisk together the prepared pesto, olive oil, and lemon juice until smooth and fully combined.
4. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, red onion, bocconcini, chopped spinach, and fresh basil.
5. Pour the pesto dressing over the salad mixture and season generously with salt and black pepper.
6. Gently toss until everything is evenly coated. Taste and adjust seasoning with extra lemon juice or olive oil if desired.
7. Serve immediately or refrigerate in an airtight container for up to 5 days. Toss gently before serving.
Notes
For best flavor, let the salad chill for 30 minutes before serving.
Add grilled chicken or chickpeas for extra protein.
Extra lemon juice brightens the flavor right before serving.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg