Start by bringing a large pot of salted water to a boil. Once it’s bubbling like a hot spring, add in your 12 oz. of bowtie pasta. Cook according to the package instructions, usually about 8-10 minutes. You want it al dente, which means just firm enough to hold its shape and a slight chew. Don’t overcook; nobody wants mushy pasta!

While the pasta is cooking, let’s throw together that luscious dressing. In a medium bowl, whisk together the 1/4 cup olive oil, 1/2 cup mayonnaise, and 1/2 cup basil pesto. If you find it too thick, add in the 2 tablespoons of water a little at a time until you reach your desired consistency. This part should feel silky and rich, an experience to savor as you blend the ingredients!

Drain the cooked pasta and rinse it under cold water to cool it down. You want to stop the cooking process so you have perfectly cooked noodles. Allow it to drain well. In a large mixing bowl, add the cooled pasta, 3/4 cup Parmesan cheese, 1 cup spinach, and the grape tomatoes. Gently fold in the prepared dressing using a spatula or wooden spoon, ensuring every noodle is beautifully coated.

Now for the finishing touches! Toss in the 1/4 cup toasted pine nuts, the sun-dried tomatoes, and the black olives. Fold everything carefully so those nuts and tomatoes don’t get crushed but are nicely distributed throughout.

Cover the bowl with plastic wrap or a lid and place it in the fridge. Let it chill for at least 30 minutes, but if you can wait till the next day, the flavors meld even better overnight.