Italian Bow Tie Pasta Salad with Pesto, Bocconcini, and Cherry Tomatoes
By Olivia Hayes
Prep
10 min
Cook
15 min
Total
25 min
Servings
8
Level
Easy
Serve this Italian farfalle salad at a summer cookout or other event‚ or as a lunch․ This Italian farfalle salad includes spinach‚ cherry tomatoes‚ bocconcini cheese‚ basil‚ and lemon pesto dressing for a crunchy and juicy salad with a creamy taste and red onion texture․
Cook farfalle pasta in salted water until slightly past al dente․ Drain and mix with olive oil․ Chill․ Prepare dressing by mixing together pesto‚ olive oil‚ and lemon juice․ Combine halved tomatoes‚ halved bocconcini cheese‚ finely chopped spinach and basil‚ and diced red onion with cooked farfalle․ Season․
Choose individual-packaged pasta ingredients․ Ingredients tossed with vegetables and dressing in the salad should be evenly coated with dressing‚ without crushed tomatoes․ The biggest challenge of this recipe is clumping of packaged pasta ingredients․ Dressed and tossed ingredients‚ including bocconcini and tomatoes‚ can help prevent clumping and crushing․
It can be eaten right out of the pan after seasoning․ It can also be made and refrigerated for later use․ Instructions on the recipe suggest adding more olive oil‚ lemon juice‚ salt‚ and pepper to refrigerated leftovers before eating․ Other serving suggestions listed with the recipe are burgers‚ chicken‚ steak‚ shrimp‚ salmon‚ tofu‚ and hard-boiled eggs․
Why you'll love this recipe
- Works well for potlucks and barbecues because the recipe yields eight servings as a side dish and can be served cold‚ leaving more room on the grill for other dishes․
- Family members like the flavor of tomatoes‚ pasta‚ and bocconcini‚ similar to mozzarella cheese‚ in this recipe, Red onion can be omitted if other family members don't like it․
- Meal planning for lunch can be helpful because prepared salads can be refrigerated in a container and easily refreshed with olive oil‚ lemon juice‚ or seasoning when consumed․
- Guests may enjoy it as a side or main course for vegetarians, Other dishes that may be served with it include hamburgers‚ chicken‚ fish‚ tofu‚ and eggs․
- Cold farfalle is a good pasta choice for summer salads because you can make the salad ahead of time and serve it cold straight from the refrigerator․
- Other vegetables mentioned in the article that home cooks can prepare include arugula‚ cucumber‚ peppers‚ zucchini‚ carrots‚ green onions‚ and olives․
Ingredients
- •12 oz bow tie pasta (dry, 4 cups)
- •2 cups cherry tomatoes (halved)
- •¼ cup red onion (diced)
- •1 cup bocconcini cheese (halved)
- •1 cup spinach (packed, finely chopped)
- •½ cup basil (finely chopped)
- •3 tbsp pesto
- •2 tbsp olive oil (plus a little for tossing cooked pasta)
- •½ lemon lemon juice (juiced)
- •salt (to taste)
- •black pepper (to taste)
Instructions
- 1
Fill a large pot with water, bring it to a boil, and cook the bow tie pasta in heavily salted water according to package directions or until slightly past al dente.
- 2
Drain the pasta, toss it with a little olive oil to prevent sticking, and let it cool to room temperature. Briefly run it under cold water before adding the oil if needed to speed cooling.
- 3
While the pasta cooks, add the pesto, olive oil, and lemon juice to a small bowl or jar and whisk to combine.
- 4
Once the pasta has cooled, add the pasta, cherry tomatoes, red onion, bocconcini cheese, spinach, and basil to a large bowl and stir to combine.
- 5
Add the dressing, season generously with salt and black pepper, and toss gently until everything is well coated.
- 6
Taste and adjust the seasoning as needed, adding a little more pesto if desired depending on its thickness.
- 7
Serve immediately or store in an airtight container in the refrigerator.
FAQ
Nutrition (per serving)
Calories
236
Protein
7g
Fat
8g
Carbs
35g
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