Bring a large pot of salted water to a boil. Add 12 ounces of bow tie pasta and cook according to package instructions for al dente, usually about 11-13 minutes. Once cooked, drain and rinse the pasta under cold running water until cool to stop the cooking process, preventing sticky clumps.

While the pasta is cooking, wash and chop 2 cups of cherry tomatoes, 1/4 cup of red onion, and 1 cup of fresh spinach. Cut 1 cup of bocconcini cheese into halves or quarters. Place all these vibrant veggies and cheese in a large mixing bowl.

Once the pasta has cooled and been rinsed, add it to the bowl with the chopped vegetables and bocconcini cheese. Gently toss everything together until well combined.

Drizzle 3 tablespoons of basil pesto and 2 tablespoons of olive oil over the pasta salad mixture. Season with salt and pepper to taste. Carefully mix through the salad until everything is evenly coated with the zesty pesto.

You can serve the Italian Bow Tie Pasta Salad immediately or refrigerate it for later. If storing, transfer to an airtight container and keep in the fridge for up to 5 days.