Bow Tie Pasta Salad Recipe

A bright, pesto-coated bow tie pasta salad with bursts of tomato and soft mozzarella – fresh, herby, and surprisingly good even straight from the fridge.

I always salt my pasta water too late. Every single time. The water’s already bubbling like it’s impatient with me, and I’m standing there thinking, wait, did I add salt? I didn’t. So in it goes, a little rushed, a little uneven, and somehow that sets the tone for everything that follows.

This salad came together like that. Not messy exactly, just… slightly out of order. But it works. It always works.

Nothing says summer like a good pasta salad, and this Italian-style bow tie pasta situation has kind of taken over my fridge lately. It’s light, not drowned in mayo, and somehow still filling. The pesto does most of the heavy lifting, honestly. That and the tiny mozzarella balls that I keep eating before they even make it into the bowl.

I don’t treat this like a precise recipe. It’s more like a direction. A general idea that shifts depending on what I forgot to buy or what I’m too lazy to chop.

A quick moment before everything started

I wasn’t even planning to cook. It was one of those afternoons where the kitchen felt optional. But there was spinach in the fridge that was about to give up on life, and a half-used jar of pesto that deserved better than being ignored.

Also, I had a weird craving for something cold but still a little comforting. Not salad-salad. Something with carbs. That’s how this happened.

And yeah, I know pasta salad sounds basic. But bow tie pasta – farfalle if we’re being proper – actually makes it feel different. The shape matters more than I thought. Those little folds hold onto the dressing in a way that feels intentional.

Ingredients I Used for the Recipe

• 4 cups bow tie pasta – the base, holds everything together
• 2 cups cherry tomatoes, halved – for sweetness and a bit of juice
• 1/4 cup red onion, finely chopped – sharp bite, I go light on it
• 1 cup bocconcini cheese, halved – soft, creamy contrast
• 1 cup baby spinach, chopped – adds freshness and color
• 1/2 cup fresh basil, chopped – bright, slightly messy flavor
• 3 tablespoons pesto – the main flavor, no need to overthink it
• 2 tablespoons olive oil – smooths everything out
• Juice of 1/2 lemon – cuts through the richness
• Salt – for the pasta water and final seasoning
• Black pepper – just enough to notice

How to make Bow Tie Pasta Salad?

Step 1 – Boil the pasta

Big pot, lots of water. I always underestimate how much space pasta needs. Add salt – don’t forget like I do. Cook the bow ties until just past al dente. I know that sounds wrong, but for salad, slightly softer works better. Drain it and rinse with cold water so it stops cooking. I shook the colander too aggressively once and lost a few pieces. Still think about that.

Step 2 – Let it cool properly

This part is boring but important. If the pasta’s warm, it melts the cheese and dulls the greens. I spread mine out on a tray once because I was impatient. It helped. Or just leave it in the colander and pretend you’re not hovering over it.

Step 3 – Chop everything else

Tomatoes get halved. Onion goes super fine because big chunks feel aggressive here. Spinach gets a rough chop. Basil too. I don’t measure perfectly. Some leaves are bigger, some smaller. It’s fine.

Step 4 – Slice the cheese

The bocconcini balls – cut them in half. Or don’t. I’ve thrown them in whole before. Halves just mix better. Also easier to steal one without it being obvious.

Step 5 – Mix the dressing

Pesto, olive oil, lemon juice. Stir it together in a small bowl. Sometimes I add a tiny splash of water if it feels too thick. Depends on the pesto. Taste it. Adjust. I’ve added too much lemon before and had to balance it with more oil.

Step 6 – Bring it all together

Big bowl. Pasta goes in first, then everything else. Pour the dressing over and toss gently. I say gently but I usually go in too hard and crush a few tomatoes. It’s fine. Season with salt and pepper at the end. Taste again. Always taste again.

Something that almost ruined it

One time I added the dressing while the pasta was still warm. Not hot, just… not fully cooled. It didn’t seem like a big deal at the moment.

But the spinach wilted immediately. The cheese got a little too soft. And the whole thing turned slightly greasy instead of fresh. Still edible, but not the same.

Now I wait. Or at least I try to. If I’m rushing, I spread the pasta out or stick it near a fan. Feels excessive, but it fixes the problem.

Texture, smell, and the first bite

The smell hits first. Basil and lemon together, that clean sharp thing that makes you want to eat immediately.

Then texture. That’s the part I didn’t expect to care about so much. The pasta is soft but still holds shape. The tomatoes burst a little. The cheese is creamy without being heavy.

And the spinach doesn’t stand out, which is kind of the point. It just blends in, adds something green without demanding attention.

Cold from the fridge, it’s even better. The flavors settle. The pesto soaks in deeper. I’ve eaten it straight from the container more times than I should admit.

When I usually make this

This shows up when I don’t feel like cooking but still want something that feels like effort.

Hot days. Lazy evenings. Random afternoons where I open the fridge and think, okay, we need to use what’s here.

It works for everything. Side dish, quick lunch, something to bring along when you don’t want to show up empty-handed but also don’t want to stress about it.

And it keeps well. That’s probably my favorite part. I make a big bowl, stick it in the fridge, and it’s just… there. Ready.

Tips

• Salt your pasta water properly – it actually makes a difference
• Let the pasta cool fully before mixing – don’t rush this part
• Go easy on the onion if you’re not a fan – it can overpower
• Taste the dressing before adding – adjust lemon or oil as needed
• Add a splash of olive oil before serving leftovers – it freshens everything up
• Don’t overmix – the tomatoes will break and get watery
• If it feels dry later, a spoon of pesto fixes it instantly

I still don’t measure everything perfectly. Sometimes there’s more basil, sometimes less cheese. Once I forgot the lemon entirely and only noticed after eating half the bowl.

It still worked.

That’s kind of the point of this recipe. It’s flexible. Forgiving. A little uneven in the best way.

And honestly, that’s why I keep making it.

Print Recipe

Bow Tie Pasta Salad Recipe

Author: Kelsey Perez Cooking Method: Boiling Cuisine: American, Italian Courses: Salad

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 8 Estimated Cost: $ 12 Calories: 236

Best Season: Summer

Description

This vibrant Italian-inspired bow tie pasta salad is the ultimate summer side dish. Loaded with fresh spinach, sweet cherry tomatoes, and creamy bocconcini cheese, all tossed in a zesty basil pesto dressing. It's light, refreshing, and perfect for BBQs, potlucks, or meal prep.

Ingredients

Servings

Pasta & Vegetables

• 12 oz bow tie pasta (farfalle) (340g)
• 2 cups cherry tomatoes, halved (300g)
• 1 cup bocconcini cheese, halved (small mozzarella balls, approx 150g)
• 1 cup baby spinach, packed and finely chopped (30g)
• 0.25 cup red onion, diced (40g)
• 0.5 cup fresh basil, finely chopped (12g)

Pesto Dressing

• 3 tbsp basil pesto
• 2 tbsp olive oil (plus extra for tossing pasta)
• 1 lemon, juiced (approx 2 tbsp juice)
• Salt and black pepper (to taste)

Instructions

1. Cook the Pasta

   Bring a large pot of heavily salted water to a boil. Add the bow tie pasta and cook according to package directions until slightly past al dente. Drain the pasta, rinse briefly under cold water to stop the cooking process, and toss with a splash of olive oil to prevent sticking. Let it cool to room temperature.

2. Prepare the Dressing

   While the pasta cooks, prepare the dressing. In a small bowl or jar, whisk together the basil pesto, 2 tablespoons of olive oil, and the fresh lemon juice until well combined.

3. Chop Ingredients

   While the pasta cools, halve the cherry tomatoes, slice the bocconcini cheese balls in half, dice the red onion, and finely chop the spinach and fresh basil.

4. Combine and Toss

   In a large serving bowl, add the cooled pasta, cherry tomatoes, red onion, bocconcini, spinach, and basil. Pour the dressing over the top. Toss gently until everything is evenly coated. Season generously with salt and black pepper to taste.
   If the pesto is very thick, you can add a teaspoon more olive oil or lemon juice to loosen it up.

5. Serve or Chill

   Serve immediately for the freshest flavor, or cover and refrigerate for up to 5 days. If serving later, give it a good stir and add a fresh drizzle of olive oil or squeeze of lemon to brighten the flavors before serving.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 236kcal

% Daily Value *

Total Fat 8g13%

Saturated Fat 2.5g13%

Cholesterol 10mg4%

Sodium 180mg8%

Potassium 210mg6%

Total Carbohydrate 35g12%

Dietary Fiber 2g8%

Sugars 3g

Protein 7g15%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Dietary Adaptations:
To Make it Gluten-Free: Use gluten-free bow tie pasta.
To Make it Dairy-Free: Omit the bocconcini cheese and ensure your pesto is dairy-free (no parmesan).

Storage: Store in an airtight container in the fridge for up to 5 days. This salad tastes great cold and is perfect for meal prep.

Keywords: pasta salad, bow tie pasta, farfalle, pesto pasta, summer salad, italian salad, vegetarian, meal prep