Fill a large pot with water, bring it to a boil, and cook the bow tie pasta in generously salted water as per package instructions or until slightly past al dente. After cooking, drain the pasta, toss it with a bit of olive oil to prevent sticking, and allow it to cool to room temperature. If you’re in a hurry, you can briefly rinse it under cold water before adding the oil to expedite cooling.
While the pasta is cooking, prepare the dressing. In a small bowl or jar, combine the pesto, olive oil, and lemon juice, and whisk them together.
Once the pasta has cooled, place it in a large bowl and add the cherry tomatoes, red onion, bocconcini cheese, spinach, and basil. Stir to combine.
Pour the dressing over the salad, season generously with salt and pepper, and gently toss until everything is well coated. Taste and adjust the seasoning if necessary. Depending on the thickness of your pesto, you may need to add a bit more; simply adjust according to your taste.
Once prepared, you can serve the pasta salad immediately or store it in an airtight container in the refrigerator for up to 5 days.
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