Bring a large pot of salted water to a boil and cook bow tie pasta according to package instructions until slightly past al dente.
Drain the pasta and rinse briefly under cold water to cool. Toss with a small amount of olive oil to prevent sticking and let cool completely.
In a small bowl, whisk together pesto, olive oil, and lemon juice to create the dressing.
In a large bowl, combine cooled pasta, cherry tomatoes, red onion, bocconcini, spinach, and basil.
Pour dressing over the salad and toss gently to combine.
Season with salt and black pepper to taste. Adjust pesto or seasoning as needed.
Serve immediately or refrigerate until ready to serve.