Bring a large pot of salted water to a rolling boil over high heat.

Add bow tie pasta and cook according to package instructions for 11–13 minutes, or until al dente.

Drain the pasta in a colander and rinse it under cold water to halt the cooking process.

Chop the cherry tomatoes in half, thinly slice the red onion, and cube the bocconcini cheese.

In a large mixing bowl, combine the cooled pasta, tomatoes, onion, bocconcini, and spinach.

Drizzle pesto and olive oil over the salad and gently mix to combine.

Sprinkle with salt and pepper to taste, mixing gently once more.

Serve immediately or refrigerate for up to 5 days.