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1. **Cook the Pasta:** Fill a large pot with water, bring to a boil, and cook the bow tie pasta in heavily salted water according to the package directions until slightly past al dente. Once cooked, drain the pasta, toss with a little olive oil to prevent sticking, and let it cool to room temperature. You can briefly run it under cold water to speed up the cooling process.
2. **Prepare the Dressing:** In a small bowl or jar, combine the pesto, olive oil, and lemon juice. Whisk until well combined.
3. **Assemble the Salad:** In a large bowl, combine the cooled pasta, cherry tomatoes, red onion, bocconcini cheese, spinach, and basil. Pour the dressing over the salad, season generously with salt and black pepper, and toss gently until everything is well coated. Taste and adjust seasoning as needed.
4. **Serve or Store:** The pasta salad can be served immediately or stored in an airtight container in the fridge for up to 5 days. If stored, freshen it up with an extra drizzle of olive oil, a squeeze of lemon, and/or a sprinkle of salt and pepper before serving.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 236 kcal | Servings: 8 side dish servings
