1. Fill a large pot with water, bring to a boil, and cook the bow tie pasta in heavily salted water as per package directions or until slightly past al dente.

2. Once cooked, drain the pasta, toss it with a little olive oil (to prevent it from sticking together) and let it cool to room temp (you can run it under cold water briefly, before adding the oil, to encourage it if you’re in a rush).

3. While the pasta is cooking, prepare the dressing. In a small bowl or jar, add the pesto, olive oil, and lemon juice and whisk to combine.

4. Once the pasta has cooled, in a large bowl add the cooled pasta, cherry tomatoes, red onion, bocconcini cheese, spinach, and basil, and stir to combine.

5. Cover with the dressing, season generously with salt and pepper, and toss gently until everything is well coated.

6. Taste and adjust seasoning as needed. (Depending on the thickness of your pesto, you may want to add a little more, just taste and adjust as needed.)

7. Once prepared, the pasta salad can be served immediately or stored in an airtight container in the fridge for up to 5 days.