Bring a large pot of salted water to a rolling boil. Add bow-tie pasta and cook according to package instructions, typically 8–10 minutes, until al dente. Drain and rinse with cold water.

Transfer the cooled bow-tie pasta to a large serving bowl. Drizzle with extra-virgin olive oil and gently toss until well-coated. Allow the pasta to cool completely at room temperature, about 15–20 minutes.

Mix in the basil pesto and Italian dressing. Use a spatula or large spoon to carefully fold the sauces through the pasta, ensuring every piece is evenly coated.

Gently stir in the baby spinach, sliced cherry tomatoes, and bocconcini, being careful not to break the mozzarella balls.

Sprinkle salt and freshly cracked black pepper over the salad, adjusting to taste.

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.

Before serving, give the salad a gentle toss to combine any ingredients that may have settled. Serve chilled or at room temperature.