Begin by bringing a large pot of salted water to a boil over high heat. Add the bow tie pasta and cook for 11-13 minutes, or until al dente. Drain and rinse under cold water until chilled.

While the pasta cools, rinse and halve the cherry tomatoes, and finely chop the red onion and spinach. Cut bocconcini cheese into halves or quarters.

Once the pasta is cool, add it to the mixing bowl with the prepared vegetables and cheese. Pour in the basil pesto, mixing gently to coat all ingredients.

Drizzle extra virgin olive oil over the salad, and sprinkle salt and pepper to taste. Toss gently until evenly combined.

You can serve the salad immediately or let it chill in the refrigerator for about 30 minutes before serving.