Bow Tie Pasta Salad
A bright and refreshing Bow Tie Pasta Salad featuring creamy bocconcini and a punchy pesto-lemon dressing, perfect for summer gatherings.
Ingredients
Pasta and Produce
- 12 ounces bow tie pasta, dry Use high-quality durum wheat pasta for better texture.
- 2 cups cherry tomatoes, halved Ensure tomatoes are juicy but intact.
- 1/4 cup red onion, diced Can be reduced for a milder flavor.
- 1 cup bocconcini cheese, halved Fresh mozzarella balls, drain well.
- 1 cup spinach, packed, finely chopped Adds delicate lift and color.
- 1/2 cup basil, finely chopped Fresh basil is essential for flavor.
Dressing
- 3 tablespoons pesto Store-bought is acceptable; look for olive oil as the first ingredient.
- 2 tablespoons olive oil
- 1/2 lemon juiced Adjust lemon to taste.
- Salt Add to taste, being mindful of bocconcini and pesto salt content.
- Black pepper Freshly ground for best flavor.
Instructions
Preparation
- Cook the bow tie pasta according to package instructions. Bring a large pot of well-salted water to a rolling boil, add the pasta, and cook until al dente. Drain and rinse briefly with cool water.
- Combine the cooled pasta with the cherry tomatoes, diced red onion, halved bocconcini, chopped spinach, and basil in a large bowl. Toss gently to avoid breaking the cheese.
Dressing
- In a small bowl, whisk together the pesto, olive oil, and lemon juice along with a pinch of salt and pepper until slightly emulsified. Adjust seasoning to taste.
Mixing
- Pour the dressing over the pasta mixture and toss gently to coat evenly. Preserve the texture of the bocconcini and greens by using a folding motion.
- Serve immediately or chill lightly in the refrigerator for up to an hour before serving.
Notes
For make-ahead preparations, hold back on adding fresh herbs and bocconcini until just before serving to maintain freshness. Store leftovers in an airtight container for up to 3 days.