In a large pot, bring salted water to a rolling boil. Add the bow tie pasta and cook for 11-13 minutes until al dente; check at 11 minutes. Drain and rinse under cold water.

While the pasta is cooking, wash and prepare the fresh vegetables. Cut cherry tomatoes in half and finely chop the red onion. Wash the spinach thoroughly.

In a large mixing bowl, combine the cooled pasta with prepared cherry tomatoes, red onion, and spinach. Add bocconcini cheese if using, breaking it into smaller pieces.

Drizzle olive oil and basil pesto over the ingredients. Mix thoroughly to ensure each ingredient is coated. Adjust seasoning as necessary.

Serve immediately or refrigerate in an airtight container. Add a splash of olive oil or lemon juice before serving to refresh flavors.