Bowtie & Pesto Pasta Salad
A vibrant mix of al dente bowtie pasta, homemade basil pesto, cherry tomatoes, arugula, and a sprinkle of mozzarella or feta — light, refreshing, and super flavorful.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings:4-5
Ingredients
For the Salad
3 cups bowtie (farfalle) pasta
1 cup cherry tomatoes, halved
1 cup arugula or baby spinach
½ cup cucumber, diced
¼ cup red onion, thinly sliced
½ cup mini mozzarella pearls or crumbled feta
2 tbsp toasted pine nuts or almonds
For the Pesto Dressing
1 cup fresh basil leaves
1 tbsp chives or parsley
2 tbsp pine nuts or walnuts
1 clove garlic
2 tbsp parmesan
3 tbsp olive oil
Juice of ½ lemon
Salt & pepper to taste
1–2 tbsp pasta water to thin
Instructions
1. Cook the Pasta
Boil bowtie pasta in salted water until al dente.
Drain and rinse lightly under cool water to stop cooking.
Reserve 1–2 tbsp pasta water for the pesto sauce.
2. Make the Pesto
Blend together:
basil
nuts
garlic
parmesan
lemon juice
salt + pepper
olive oil
Add pasta water little by little until creamy but not runny.
3. Assemble the Salad
In a large bowl combine:
cooked bowtie pasta
tomatoes
cucumber
arugula
onion
mozzarella or feta
Pour pesto over everything and toss gently until coated.
4. Serve
Enjoy chilled or at room temperature.
Garnish with:
fresh basil
extra parmesan
pine nuts
a small squeeze of lemon
Tips
Add grilled chicken or shrimp for extra protein.
Swap basil pesto with arugula pesto or spinach pesto for a healthier twist.
Add chickpeas for a vegetarian protein boost.
Keeps great in the fridge for 2–3 days.
Nutritional Information
Calories: ~320
Protein: 12 g
Carbs: 44 g
Fat: 12 g
Fiber: 3 g
Sodium: ~220 mg