Bow Tie Pasta Salad

Name: Bow Tie Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 ounces bow tie pasta (farfalle); 2 cups cherry tomatoes, halved; 1/4 cup red onion, thinly sliced; 1 cup bocconcini cheese, torn or halved; 1 cup fresh spinach, packed; 1/2 cup fresh basil leaves, loosely packed; 3 tablespoons pesto; 2 tablespoons extra-virgin olive oil; Juice of 1/2 lemon; Salt and freshly ground black pepper, to taste

There’s a simple pleasure in the smell of warm pasta cooling on the counter, olive oil lifting the bright scent of basil and lemon — that first forkful is a chorus of silky pasta, juicy cherry tomato pops, and soft bocconcini giving way. This bow tie pasta salad is about texture contrasts: tender farfalle, the snap of fresh spinach, the mild bite of red onion, and a pesto-lemon dressing that sings. It’s the kind of recipe that calms a busy weeknight, shines at a picnic, and brings everyone to the table at potlucks.

If you love bright, pantry-friendly pasta salads, you might also enjoy a corn-forward riff like my corn & avocado pasta salad, which plays with similar summer flavors.

Dish Snapshot

Prep Time: 15 minutes
Cook Time: 10 minutes (pasta)
Total Time: 25 minutes
Servings: 6 (as a side)
Difficulty Level: Easy

Nutrition Highlights

Estimated nutrition per serving (recipe yields 6 servings). Values are approximate and calculated from USDA FoodData Central nutrient profiles and standard product labels; consult product packaging for exact values. For general dietary guidance, reputable resources such as the Mayo Clinic and the CDC can help place these numbers in context.

Calories: ~358 kcal per serving
Protein: ~13 g
Carbohydrates: ~46 g
Fat: ~13 g
Dietary Fiber: ~2.7 g
Sodium: variable — approximately 300–500 mg (depends on brand of bocconcini, pesto, and added salt)

Why You’ll Love It

This salad is a crowd-pleaser for three clear reasons: flavor, speed, and sociability. The pesto and lemon dressing gives the dish an herbaceous, slightly tangy lift that brightens summer tomatoes yet feels cozy enough for cooler nights. It assembles in under thirty minutes with mostly pantry staples, so it’s perfect for weeknight dinners, office potlucks, or as an easy dish to bring to backyard gatherings. The mix of textures — creamy bocconcini, tender pasta, and leafy spinach — keeps each bite interesting, and it’s flexible enough to accommodate dietary swaps.

How to Make Bow Tie Pasta Salad

Ingredients

12 ounces (340 g) bow tie pasta (farfalle)
2 cups cherry tomatoes, halved (about 300 g)
1/4 cup red onion, thinly sliced (about 40 g)
1 cup bocconcini cheese, torn or halved (about 125 g)
1 cup fresh spinach, packed (about 30 g)
1/2 cup fresh basil leaves, loosely packed (about 10–15 g)
3 tablespoons pesto (about 45 g)
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon (about 1 tablespoon)
Salt and freshly ground black pepper, to taste

Optional ingredients and substitutions

Swap bocconcini for cubed feta (briny, tangy) or grilled halloumi (chewier).
Use gluten-free pasta to make this gluten-free.
For a vegan option: replace bocconcini with marinated tofu cubes and use vegan pesto or a basil-olive oil-anchovy-free spread.
Add protein: canned tuna, grilled chicken, or chickpeas.
Add crunch: toasted pine nuts, walnuts, or chopped cucumber.

Step-by-step instructions

Bring a large pot of salted water to a rolling boil. Add the bow tie pasta and cook until slightly past al dente (about 9–11 minutes, depending on brand). Check for doneness by tasting a piece—aim for a tender center with a tiny bite.
Drain the pasta and immediately toss with 1 tablespoon of olive oil to prevent sticking. Spread on a sheet tray or shallow bowl and let it cool slightly (you want it warm, not hot).
In a small bowl, whisk together the pesto, remaining 1 tablespoon olive oil, and lemon juice. Taste and adjust: add more lemon for brightness, or a pinch of salt if the pesto is low-sodium.
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, red onion, bocconcini, spinach, and basil. Pour the dressing over the salad.
Season with salt and freshly ground black pepper; toss gently to coat so you don’t bruise the basil or smash the bocconcini.
Serve immediately, or refrigerate in an airtight container. The salad mellows and flavors meld after a few hours — great for make-ahead meals.

Practical tips

Don’t overdress: start with 3 tablespoons of dressing and add more if needed. Too much oil will weigh down the greens.
Keep the pasta slightly warm when you dress it; it picks up flavors better than when ice-cold.
If refrigerating, wait to add delicate basil until just before serving for the freshest color and flavor.

Best Pairings

Serve it as a side to grilled chicken, lemon-herb salmon, or roasted vegetables.
Make it a main by tossing in a can of drained tuna or a cup of cooked chickpeas.
For a picnic, pair with crusty bread and a crisp white wine like Pinot Grigio or a light rosé.
At brunch, it complements a frittata or simple egg dishes and carries well with coffee or iced tea.

Keeping it Fresh

Room temperature: Do not leave this salad at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F / 32°C), per food safety guidelines.
Refrigeration: Store airtight in the fridge for up to 5 days. Note: basil and bocconcini will soften and flavors will meld — the salad is best within 2–3 days.
Freezer: Not recommended. Fresh textures (tomatoes, basil, bocconcini) will degrade during freezing and thawing.

Insider Secrets

Use high-quality pesto for the most pronounced herb flavor; homemade is ideal but store-bought will work in a pinch.
For creamier bites without extra cheese, reserve a few bocconcini and tear them into smaller pieces so they distribute more evenly.
Rinse pasta only if you plan to serve the salad cold and want to stop the cooking immediately; otherwise, toss while still warm for better dressing absorption.
If tomatoes are watery, drain seeds before mixing to avoid a soggy salad.

Fun Flavor Ideas

Mediterranean Twist: Replace pesto with a lemon-oregano vinaigrette, add kalamata olives and roasted red peppers; use crumbled feta instead of bocconcini.
Pesto + Sun-Dried Tomato Boost: Stir in 1/4 cup chopped sun-dried tomatoes and a sprinkle of toasted pine nuts for nutty richness.
Vegan & Protein-Packed: Use dairy-free pesto, marinated grilled tofu cubes, and a squeeze of extra lemon—serve over baby arugula for peppery bite.
Creamy Tuna Upgrade: Stir in a lightly dressed cup of flaked tuna mixed with a spoonful of plain yogurt for a heartier main — see my creamy tuna pasta salad for inspiration at creamy tuna pasta salad.

Recipe Q&A

Q: Can I make this ahead for a party?
A: Yes — assemble up to a day ahead and refrigerate. Add fresh basil and a final drizzle of olive oil just before serving for brightest flavor.

Q: My salad tastes flat after chilling. How do I fix it?
A: Brighten it with extra lemon juice, a pinch of flaky sea salt, or a splash of vinegar (red wine or sherry vinegar works well).

Q: How can I reduce calories/fat?
A: Cut the olive oil to 1 tablespoon and swap bocconcini for a lower-fat cheese or increase vegetables (spinach, cucumbers) to reduce per-serving fat and calories.

Q: What if my pasta clumps when cooling?
A: Toss immediately with a little olive oil and spread on a shallow tray to cool quickly and evenly; stir occasionally.

Conclusion

This bow tie pasta salad is approachable, flexible, and reliably delicious — a go-to for leftovers that transform into an elevated lunch or a colorful side for guests. Try it as written, experiment with the variations, and tell me which twist becomes your favorite.

For a reader-tested review and another popular take, check out this thoughtful recipe review from Kitchn: The Bowtie Pasta Salad I’ve Already Made 6 Times This Summer. If you’d like an Italian-inspired version with extra mix-ins and dressing ideas, see this recipe from Crumb Top Baking: Italian Bow Tie Pasta Salad – Crumb Top Baking.

If you make it, please share a photo and your favorite twist — I love hearing how readers adapt recipes for their tables.