Bring a large pot of salted water to a rolling boil. Add bow tie pasta and cook according to package instructions (11-13 minutes) until al dente. Drain and rinse under cold water.

Wash and dice cherry tomatoes and finely chop the red onion. Rinse spinach thoroughly, and chop into bite-sized pieces.

In a large mixing bowl, combine cooled bow tie pasta, diced cherry tomatoes, chopped red onion, and spinach. Add bocconcini cheese and toss gently.

Drizzle basil pesto and olive oil over the pasta mixture, mixing thoroughly.

Squeeze fresh lemon juice over salad, adding salt and pepper to taste. Mix well.

Let salad sit for at least 15 minutes at room temperature or refrigerate for refreshing serving.