Bow Tie Pasta with Veggies (Print Version)
# Ingredients:
01 -
12 ounces (4 cups) dry bow tie pasta
02 -
2 cups cherry tomatoes, halved
03 -
1/4 cup red onion, diced
04 -
1 cup bocconcini cheese, halved
05 -
1 cup finely chopped spinach, packed
06 -
1/2 cup finely chopped basil
07 -
3 tablespoons pesto
08 -
2 tablespoons olive oil
09 -
1/2 lemon, juiced
10 -
Salt, to taste
11 -
Black pepper, to taste
# Instructions:
01 -
Fill a large pot with water, bring to a boil, and cook the bow tie pasta in heavily salted water as per package directions or until slightly past al dente. Once cooked, drain the pasta, toss it with a little olive oil to prevent it from sticking together, and let it cool to room temperature. If needed, run it under cold water briefly before adding the oil to cool it faster.
02 -
In a small bowl or jar, combine the pesto, olive oil, and fresh lemon juice. Whisk the mixture until fully blended.
03 -
In a large bowl, add the cooled pasta, cherry tomatoes, red onion, bocconcini cheese, spinach, and basil. Gently stir these ingredients until well mixed.
04 -
Drizzle the prepared dressing over the pasta mixture. Season generously with salt and black pepper, and toss gently until all ingredients are evenly coated. Adjust seasoning as needed. Add more pesto if necessary, depending on your preference.
05 -
The pasta salad can be served immediately or stored in an airtight container in the refrigerator for up to 5 days.