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Easy bow tie pasta salad recipe in a white serving bowl with cherry tomatoes, bocconcini cheese, spinach, basil, and pesto dressing — perfect party food for a crowd

Easy Bow Tie Pasta Salad

A light, colorful Italian-inspired pasta salad made with farfalle, cherry tomatoes, bocconcini cheese, fresh basil, spinach, and a simple pesto-lemon dressing. Perfect for parties, potlucks, and meal prep. Make it ahead and feed a crowd with ease!
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Prep Time 10 minutes
Cook Time 15 minutes
Servings 8 side-dish servings

Ingredients
  

  • 12 oz (4 cups) dry bow tie pasta (farfalle)
  • 2 cups cherry tomatoes, halved
  • 1/4 cup red onion, diced
  • 1 cup bocconcini cheese, halved
  • 1 cup baby spinach, packed and finely chopped
  • 1/2 cup fresh basil, finely chopped
  • 3 tablespoons basil pesto
  • 2 tablespoons olive oil (plus a little extra for the pasta)
  • Juice of 1/2 lemon
  • Salt and black pepper, to taste

Instructions
 

  • Bring a large pot of water to a boil. Salt it generously (the water should taste salty). Add the bow tie pasta and cook according to package directions, until just past al dente, about 11-13 minutes.
  • Drain the pasta. Toss it with a small drizzle of olive oil to prevent sticking. Spread it out or run briefly under cold water to cool. Let it reach room temperature before proceeding.
  • While the pasta cools, make the dressing. In a small bowl, whisk together the pesto, olive oil, and lemon juice until combined.
  • Halve the cherry tomatoes, dice the red onion, finely chop the spinach and basil, and halve the bocconcini cheese balls.
  • In a large bowl, combine the cooled pasta, cherry tomatoes, red onion, bocconcini, spinach, and basil. Pour the dressing over the top and toss gently until everything is evenly coated.
  • Season generously with salt and black pepper. Taste and adjust - add more pesto, lemon, or olive oil as needed.
  • Serve immediately or store in the fridge until ready to serve. Before serving leftovers, refresh with a drizzle of olive oil and a squeeze of lemon.

Notes

Make ahead: This salad can be made up to 24 hours in advance. Store covered in the fridge. Before serving, drizzle with a little olive oil and lemon juice to freshen it up.
Storage: Keep in an airtight container in the refrigerator for up to 5 days.
Cheese swaps: Feta, cubed mozzarella, or shaved parmesan all work well in place of bocconcini.
To make it gluten-free: Use gluten-free bow tie or rotini pasta.
To make it dairy-free: Omit the cheese and use a dairy-free pesto.
Scaling up: This recipe doubles and triples easily - perfect for large classroom parties or big BBQ spreads.
NUTRITION (per serving)
Calories: 236 | Fat: 8g | Carbohydrates: 35g | Fiber: 2g | Sugar: 3g | Protein: 7g
Nutrition is estimated based on 8 equal side-dish servings.