12 ounces (4 cups) bow tie pasta, dry

2 cups cherry tomatoes, halved

1/4 cup red onion, diced

1 cup bocconcini cheese, halved

1 cup spinach, packed, finely chopped

1/2 cup basil, finely chopped

3 tablespoons pesto

2 tablespoons olive oil

1/2 lemon, juiced

Salt, to taste

Black pepper, to taste

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Bring a large pot of salted water to a boil. Cook bow tie pasta according to package instructions until slightly past al dente. Drain, toss with a drizzle of olive oil, and let cool to room temperature. For quicker cooling, rinse briefly under cold water before adding oil.
While pasta cooks, whisk together pesto, olive oil, and lemon juice in a small bowl or jar to make the dressing.
In a large bowl, combine cooled pasta, cherry tomatoes, red onion, bocconcini, spinach, and basil. Stir gently to mix.
Pour dressing over pasta mixture, season with salt and black pepper, and toss until evenly coated.
Taste and adjust seasoning as needed. Serve immediately or refrigerate for later.

Can be made a day ahead for better flavor as it melds overnight.

Store in an airtight container in the refrigerator for up to 5 days.

No need to reheat—best served cold or at room temperature.

Customize with grilled chicken, shrimp, salmon, or plant-based proteins.

Swap greens or cheeses for variety.