Go Back Email Link
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

Print

Italian Pasta Salad

This Italian pasta salad is fresh, easy, and perfect for potlucks, cookouts, or a simple side dish. It’s loaded with bold flavor from pesto, juicy cherry tomatoes, and creamy baby bocconcini, all tossed with bow tie pasta and a balsamic glaze finish. It’s a quick, colorful recipe that tastes even better after a little chill time in the fridge.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Servings4
Calories486

Ingredients

  • 6 ounces high-bow tie pasta
  • 1 tablespoon salt for cooking pasta
  • 1 cup pesto sauce
  • 1 ½ cups cherry tomatoes cut in half
  • 1 cup baby bocconcini drained
  • 2 cups green mix
  • Salt and pepper
  • 2 tablespoons balsamic glaze
Metric - US Customary

Instructions

  • Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to the package directions until al dente. Drain, rinse with cold water, and let it cool completely.
    1 tablespoon salt, 6 ounces high-bow tie pasta
  • In a large bowl, toss the cooled pasta with the pesto until well coated. Gently fold in the cherry tomatoes and bocconcini. Season with salt and pepper to taste.
    1 cup pesto sauce, 1 ½ cups cherry tomatoes, 1 cup baby bocconcini, Salt and pepper
  • Spread the mixed greens on a serving platter or bowl. Spoon the pasta mixture on top of the greens. Drizzle with balsamic glaze and garnish with fresh basil, if using.
    2 cups green mix, 2 tablespoons balsamic glaze
  • Serve chilled or at room temperature.

Notes

  • Pasta shape: Bow tie, rotini, fusilli, farfalle, or penne all hold dressing and mix-ins really well.
  • Let it cool fully: Warm pasta can wilt the greens and affect the texture, so cool completely before tossing.
  • Don’t skip the rinse: Rinsing with cold water stops the cooking and keeps pasta from sticking.
  • Make ahead friendly: Tastes even better after an hour or two in the fridge.
  • Add some extras: Sliced pepperoncini, black olives, red onion, and a sprinkle of red pepper flakes can give it more punch.
  • Dairy-free: Just skip the bocconcini or swap it for a dairy-free option.

Storage Instructions

  • Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Revive: Before serving again, give it a gentle stir. If the pasta looks dry, add a little extra pesto or a drizzle of olive oil to bring back the flavor and texture.

Nutrition

Calories: 486kcal | Carbohydrates: 43g | Protein: 14g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 14mg | Sodium: 2355mg | Potassium: 251mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1750IU | Vitamin C: 17mg | Calcium: 208mg | Iron: 1mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.