Ingredients
- 1 pound uncooked bow-tie pasta
- 1 tablespoon extra-virgin olive oil, plus more if needed
- ¾ cup basil pesto (or one 6-ounce jar prepared pesto)
- ¼ cup Italian dressing
- 1½ to 2 cups baby spinach, stemmed
- 1 pint cherry tomatoes (about 2 cups), sliced
- 1 (8-ounce) package bocconcini (cherry-size fresh mozzarella balls), drained and halved
- Salt and black pepper
How to Make It
- Bring a large pot of water to a boil and cook the pasta according to the package directions. Drain the pasta and run it under cold water to halt the cooking process. Transfer to a large serving bowl, drizzle with the olive oil, and stir. Let cool completely.
- Stir in the pesto and Italian dressing. Add the spinach, tomatoes, and mozzarella. Toss to combine. Season with salt and pepper.
- Cover the pasta and refrigerate until ready to serve. If the pasta seems dry before serving, you can stir in an additional 1½ teaspoons of olive oil.
