Ingredients
Pasta and Vegetables
- 12 ounces bow tie pasta, dry
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1 cup bocconcini cheese, halved
- 1 cup spinach, packed, finely chopped
- 1/2 cup basil, finely chopped
Dressing
- 3 tablespoons pesto
- 2 tablespoons olive oil
- 1/2 lemon juiced
- Salt to taste
- Black pepper to taste
Method
Preparation
- Cook the bow tie pasta according to package instructions; drain and let cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, red onion, bocconcini cheese, spinach, and basil.
- In a small bowl, whisk together pesto, olive oil, lemon juice, salt, and black pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Serve immediately or refrigerate until ready to serve.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 6gSodium: 250mgFiber: 4gSugar: 2g
Notes
For added crunch, toss in some sliced cucumbers or bell peppers. This salad can last up to three days in the fridge. If needed, add more olive oil or pesto before serving to refresh flavors.
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