A fresh and flavorful bow tie pasta salad tossed with pesto, cherry tomatoes, bocconcini, spinach, and basil in a bright lemony dressing.

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1. Bring a large pot of salted water to a boil and cook the bow tie pasta slightly past al dente according to package directions.

2. Drain the pasta, rinse briefly under cold water if desired, and toss with a little olive oil to prevent sticking. Let cool to room temperature.

3. In a small bowl or jar, whisk together the pesto, olive oil, and lemon juice until smooth and combined.

4. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, red onion, bocconcini, spinach, and basil.

5. Pour the pesto dressing over the salad ingredients and season generously with salt and black pepper.

6. Gently toss everything together until evenly coated and well combined.

7. Taste and adjust seasoning with extra lemon juice, olive oil, salt, or pepper if desired.

8. Serve immediately or refrigerate in an airtight container for up to 5 days. Toss gently before serving.

For the best flavor, let the pasta cool completely before mixing with the dressing.

Add extra lemon juice before serving for a brighter flavor.

This salad stores well in the refrigerator for meal prep or gatherings.

You can add grilled chicken or chickpeas for additional protein.