Bow Tie Pasta Salad
This Bow Tie Pasta Salad is fresh, herby, and ready in 25 minutes. It combines tender farfalle, cherry tomatoes, mozzarella, spinach, basil, and a light pesto lemon dressing.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Small bowl
- Whisk
Ingredients
- 12 oz dry bow tie pasta, farfalle
- 2 cups cherry tomatoes, halved
- ¼ cup red onion, diced
- 1 cup bocconcini mini mozzarella, halved
- 1 cup baby spinach, finely chopped
- ½ cup fresh basil, finely chopped
- 3 tbsp basil pesto
- 2 tbsp olive oil
- ½ lemon, juiced
- salt, to taste
- black pepper, to taste
Instructions
- Cook the bow tie pasta in well salted boiling water until just tender. Drain, rinse briefly with cold water if desired, toss with a little olive oil, and cool completely.
- Whisk together the basil pesto, olive oil, and lemon juice until smooth.
- Add the cooled pasta, cherry tomatoes, red onion, mozzarella, spinach, and basil to a large bowl.
- Pour the dressing over the salad. Toss until evenly coated, then season with salt and black pepper.
- Serve right away or refrigerate before serving. Add extra pesto if you want a stronger basil flavor.
Notes
For extra flavor, add more pesto before serving. Refresh leftovers with olive oil, lemon juice, salt, or pepper. Store in an airtight container in the refrigerator for up to 5 days.