Bow Tie Pasta Salad
A vibrant, no-fuss pasta salad with bow tie (farfalle), cherry tomatoes, bocconcini, and pesto for bold flavor. Perfect for casual meals or gatherings, this dish balances tangy, creamy, and fresh elements in every bite.
- Prep Time: 10
- Cook Time: 12
- Total Time: 22
- Yield: 6-8 servings
- Category: salads
- Method: Boiling & Tossing
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
12 ounces (4 cups) bow tie pasta, dry
2 cups cherry tomatoes, halved
1/4 cup red onion, diced (or green onions)
1 cup bocconcini cheese, halved (or mozzarella pearls)
1 cup spinach, packed, finely chopped (or arugula)
1/2 cup basil, finely chopped
3 tablespoons pesto
2 tablespoons olive oil
1/2 lemon, juiced
Salt, to taste
Black pepper, freshly cracked
Instructions
Boil bow tie pasta in heavily salted water until just past al dente. Drain and toss with 1 tablespoon olive oil to prevent sticking. Rinse under cold water if needed to cool.
Whisk pesto, remaining 1 tablespoon olive oil, and lemon juice in a bowl. Taste and adjust seasoning.
Combine cooled pasta, cherry tomatoes, red onion, bocconcini, spinach, and basil in a large bowl. Gently toss with the dressing until evenly coated.
Season with salt and pepper. Taste and adjust balance of briny, creamy, and herb notes as needed.
Notes
Toast pasta optionally in olive oil before boiling for deeper flavor. Use room-temperature pesto for better emulsification. Store leftovers in an airtight container for up to 2 days.
Find it online: https://cookingwithramsay.com/bow-tie-pasta-salad/