Description
A refreshing bow tie pasta salad featuring vibrant cherry tomatoes, creamy bocconcini, and a zesty pesto-lemon dressing. Perfect for weeknight dinners or potlucks.
Ingredients
Scale
- 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
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).
- Drain the pasta and immediately toss with 1 tablespoon of olive oil to prevent sticking. Spread on a sheet tray to cool slightly.
- In a small bowl, whisk together the pesto, remaining 1 tablespoon olive oil, and lemon juice.
- 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 pepper; toss gently to coat without bruising the basil or smashing the bocconcini.
- Serve immediately or refrigerate in an airtight container for a few hours to meld flavors.
Notes
Best served fresh, but mellows and flavors meld nicely if made ahead of time. Add basil just before serving for the freshest flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 358
- Sugar: 4g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2.7g
- Protein: 13g
- Cholesterol: 15mg