Name: Bow Tie Pasta Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 12 oz (about 4 cups) dry bow tie pasta (farfalle); 2 cups cherry tomatoes, halved; ¼ cup red onion, diced; 1 cup bocconcini cheese, halved (or cubed mozzarella or feta); 1 cup packed spinach, finely chopped; ½ cup fresh basil, finely chopped; 3 tbsp basil pesto; 2 tbsp olive oil; Juice of ½ lemon; Salt and black pepper, to taste

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When I’m in the mood for a fresh, vibrant dish that’s easy to throw together and feels like summer in a bowl, this Bow Tie Pasta Salad is my go-to. With juicy cherry tomatoes, tender pasta, creamy bocconcini, fresh basil, and a punchy pesto dressing, it’s the perfect side for any cookout—or a light, satisfying lunch all on its own.

Why You’ll Love This Recipe

I love how this pasta salad blends Italian flavors with the kind of simplicity that makes meal prep feel effortless. It’s:

Bright, colorful, and full of texture
Light and refreshing—not heavy or creamy
Ready in under 30 minutes
Easy to customize with your favorite veggies or cheeses
A crowd-pleaser at picnics, BBQs, or potlucks
Great as a make-ahead meal that holds up beautifully in the fridge

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz (about 4 cups) dry bow tie pasta (farfalle)
2 cups cherry tomatoes, halved
¼ cup red onion, diced
1 cup bocconcini cheese, halved (or use cubed mozzarella or feta)
1 cup packed spinach, finely chopped
½ cup fresh basil, finely chopped
3 tablespoons basil pesto
2 tablespoons olive oil
Juice of ½ lemon
Salt and black pepper, to taste

Directions

Cook the Pasta:
I bring a large pot of salted water to a boil and cook the pasta until just past al dente (about 11–13 minutes). Once drained, I rinse it under cold water and toss it with a drizzle of olive oil so it doesn’t stick together.
Make the Dressing:
In a small bowl or jar, I whisk together the pesto, olive oil, and lemon juice until smooth.
Chop the Add-ins:
While the pasta cools, I chop the spinach, basil, red onion, and tomatoes. I slice the bocconcini in half so every bite gets a little cheese.
Assemble the Salad:
I combine the cooled pasta, veggies, cheese, and herbs in a large mixing bowl. I pour the dressing over everything, season with salt and pepper, and toss gently until everything’s coated.
Serve or Store:
I serve it right away, or pop it in the fridge. If I’m making it ahead, I freshen it up before serving with a bit more olive oil or lemon juice.

Servings and timing

This recipe makes 8 side servings and takes about 25 minutes total (including boiling and chopping). It’s perfect for feeding a group or prepping lunches for the week.

Variations

I switch things up depending on what I have in my fridge:

Use different cheese: Feta, shaved Parmesan, or even goat cheese work great.
Add more veggies: I often add cucumber, bell peppers, or olives.
Make it a meal: I toss in grilled chicken, shrimp, or chickpeas to boost the protein.
Try arugula instead of spinach for a peppery twist.
Use a different dressing: A balsamic vinaigrette or homemade Italian dressing also works beautifully.

Storage/Reheating

Refrigerate: I store leftovers in an airtight container in the fridge for up to 5 days.
Refresh before serving: I usually give it a stir and add a splash of olive oil or lemon juice if needed.
Do not reheat: This salad is best served cold or at room temperature.

FAQs

What are the bow tie pastas called?

They’re officially called farfalle, which means “butterflies” in Italian. But most of us call them bow ties because of their cute, pinched shape.

Should I rinse the pasta?

Yes. I rinse it under cold water to stop the cooking and cool it down so it doesn’t wilt the spinach or melt the cheese when I toss it all together.

Can I make it gluten-free?

Absolutely. I just swap in my favorite gluten-free bow tie pasta.

Can I make it dairy-free?

Yes. I leave out the cheese and use a dairy-free pesto. It’s still delicious and flavorful.

Can I make this ahead of time?

Definitely. I actually think it tastes better after sitting for a few hours, letting the flavors blend together. Just freshen it up before serving.

Conclusion

This Bow Tie Pasta Salad is one of those simple, fresh recipes I come back to all summer long. It’s easy to make, easy to love, and endlessly flexible. Whether I’m bringing it to a barbecue or packing it for lunch, it never fails to impress. Light, flavorful, and filled with good stuff—I know I’ll be making this again and again.