To make the pesto, blend together the basil leaves, baby spinach, lemon juice and zest, Parmesan, olive oil, and water until smooth.
Pour the pesto over the cooked and chilled pasta. Add the cherry tomatoes and Bocconcini, then season with salt and pepper to taste.
Mix well until all the pasta is evenly coated with the pesto and the tomatoes and Bocconcini are distributed throughout.
Serve the pasta salad alongside a roast chicken.
