Italian Bow Tie Pasta Salad with Pesto, Bocconcini, and Cherry Tomatoes
By Ava Mitchell
Serve this Italian-inspired bow tie pasta salad at a summer barbecue, potluck, or easy lunch. Farfalle is tossed with spinach, cherry tomatoes, bocconcini, basil, and a pesto-lemon dressing, giving each cool forkful tender pasta, juicy tomatoes, creamy cheese, and the crisp bite of red onion.
Cook the farfalle in heavily salted water until slightly past al dente, then drain, coat it with a little olive oil, and cool it. Meanwhile, whisk pesto, olive oil, and lemon juice into the dressing. Halved tomatoes and bocconcini, finely chopped spinach and basil, plus diced red onion are stirred through the cooled pasta before seasoning.
Look for pasta that is cool and separate rather than clumped before it meets the vegetables and dressing; the finished bowl should look evenly coated without crushed tomatoes. The main trouble is pasta sticking together if it is left untreated after draining. A little olive oil helps prevent that, while gentle tossing keeps the bocconcini and tomatoes intact.
It can go straight to the table once seasoned, or sit covered in the refrigerator for a make-ahead meal. The source suggests freshening a prepared bowl with extra olive oil, lemon, and/or salt and pepper before serving. It also pairs well with burgers, chicken, steak, shrimp, salmon, tofu, or hard-boiled eggs.
Why you'll love this recipe
- Works for potlucks and barbecues because the recipe yields eight side servings and can be served cold, leaving grill space free for other dishes.
- Families get familiar pasta, tomatoes, and mozzarella-style bocconcini in one bowl, while red onion can be omitted for eaters who dislike its crunch.
- Meal-prep lunches stay practical because the assembled salad stores in an airtight refrigerator container and can be refreshed with olive oil, lemon, or seasoning.
- Guests can take it as a side or a vegetarian main, so it fits tables where burgers, chicken, seafood, tofu, or eggs are also offered.
- Cold farfalle makes warm-weather serving straightforward because it is cooled before mixing, allowing the salad to go from refrigerator to table without reheating.
- Home cooks can tailor the produce with article-listed options such as arugula, cucumber, peppers, zucchini, carrots, green onion, or olives.
Ingredients
- •12 oz bow tie pasta (dry, 4 cups)
- •2 cups cherry tomatoes (halved)
- •0.25 cup red onion (diced)
- •1 cup bocconcini cheese (halved)
- •1 cup spinach (packed, finely chopped)
- •0.5 cup basil (finely chopped)
- •3 tbsp pesto
- •2 tbsp olive oil (plus a little for tossing cooked pasta)
- •0.5 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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