This colorful bow tie pasta salad recipe is a simple, make-ahead dish perfect for summer BBQs, potlucks, or light lunches.

Scale

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, finely chopped

1/2 cup basil, finely chopped

3 tablespoons pesto

2 tablespoons olive oil

1/2 lemon, juiced

Salt

Black pepper

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1. Fill a large pot with water, bring to a boil, and cook bow tie pasta until slightly past al dente.

2. Drain and toss pasta with a little olive oil to prevent sticking. Let it cool.

3. In a small bowl, whisk together pesto, olive oil, and lemon juice to make dressing.

4. Combine cooled pasta, tomatoes, onion, bocconcini, spinach, and basil in a large bowl.

5. Pour dressing over the salad, season with salt and pepper, and toss gently to coat.

6. Serve immediately or chill in the fridge for up to 5 days.

Use fresh basil for best flavor.

Add chicken or shrimp for extra protein.

Store leftovers in airtight containers.