Pesto Tortellini Salad

The clatter of a colander in the sink, steam rising into my face, tortellini tumbling out in a glossy heap. I was rushing to bring something to a backyard gathering, and this salad came together in the time it took my neighbor to set up folding chairs. No one believed I'd made it that afternoon. It tasted like I'd spent hours fussing, but really, I'd just let good ingredients do the work.

I once brought this to a potluck where someone had labeled every dish with little cards. Mine just said pasta salad, and I watched people skip right past it for flashier options. By the end of the night, my bowl was empty and three people asked for the recipe. Sometimes the quiet dishes are the ones that surprise you most.

Ingredients

• Fresh cheese tortellini (500 g): The pillowy pockets are the heart of this dish, and fresh ones cook in minutes while holding their shape beautifully when tossed.
• Cherry tomatoes (150 g, halved): Their sweet juice mingles with the pesto, creating little flavor bursts that keep each forkful interesting.
• Baby spinach (75 g, roughly chopped): Adds color and a mild earthiness without overpowering, plus it wilts just slightly when it meets the warm pasta.
• Basil pesto (100 g): This is your flavor engine, whether you use a jar from the store or blend your own with basil, garlic, pine nuts, and Parmesan.
• Extra virgin olive oil (2 tbsp): Loosens the pesto so it coats everything evenly instead of clumping in one corner of the bowl.
• Lemon juice (1 tbsp): Brightens the richness of the cheese and pesto, giving the whole salad a lifted, summery feel.
• Salt and black pepper: Essential for balancing flavors, especially since tortellini can be mild on their own.
• Toasted pine nuts (30 g, optional): A nutty crunch that echoes the pesto and makes each bite feel a little more special.
• Grated Parmesan (30 g, optional): A salty, umami finish that clings to the spinach and tomatoes.

Instructions

Boil the tortellini:

Bring a large pot of salted water to a rolling boil, then add the tortellini and cook according to the package directions until they float and are tender but still have a little bite. Drain them in a colander and rinse under cold water to stop the cooking and cool them down quickly.

Mix the dressing:

In a large bowl, whisk together the pesto, olive oil, and lemon juice until smooth and pourable. Taste it and add salt and pepper as needed, remembering that the tortellini will dilute the flavor slightly.

Toss everything together:

Add the cooled tortellini, halved cherry tomatoes, and chopped spinach to the bowl with the dressing. Use a large spoon or your hands to toss gently, making sure every piece gets coated without mashing the tomatoes.

Adjust and garnish:

Taste a piece of tortellini and adjust the seasoning if it needs more salt, pepper, or a squeeze of lemon. Transfer to a serving platter and scatter toasted pine nuts and grated Parmesan over the top if you like.

Serve:

You can serve this right away at room temperature, or cover and chill it for an hour if you prefer it cold. Either way, give it a quick toss before serving to redistribute the dressing.

Save

A friend once told me this salad reminded her of eating lunch on a terrace in Florence, even though we were sitting on my back porch in July. Food has a way of taking you places without a passport. That day, we polished off the entire bowl between the two of us and declared it a new summer tradition.

Making It Your Own

I have added grilled chicken when I needed more protein, and once I stirred in a can of drained chickpeas because that is what I had on hand. Both worked beautifully. You can also swap the spinach for arugula if you want a peppery bite, or use baby kale for something heartier. The base is forgiving enough to handle whatever your fridge offers.

Storing and Serving

This salad keeps well in the fridge for up to two days, covered tightly. The spinach will wilt a bit more, but the flavor actually deepens as the tortellini soak up the dressing. If it looks dry after chilling, drizzle a little olive oil over it and toss again. I have brought it to outdoor picnics in a cooler with ice packs, and it holds up beautifully as long as you keep it cool.

What to Serve Alongside

I like to pour a crisp Pinot Grigio or a chilled Sauvignon Blanc when I serve this, something bright enough to match the lemon and basil. If you are feeding a crowd, set out some crusty bread, a platter of sliced salami or prosciutto, and a bowl of olives. The salad can stand alone as a light main dish or play nicely as a side next to grilled fish or roasted chicken.

• Crusty baguette or focaccia for scooping up any pesto left in the bowl.
• A simple green salad with vinaigrette to add more crunch and freshness.
• Grilled vegetables like zucchini or bell peppers to round out the meal.

Save

This salad has never let me down, whether I am feeding a crowd or just myself on a Tuesday night. It is proof that simple food, done with care, can feel like a small celebration.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Yes, you can prepare this up to 4 hours in advance. Keep it refrigerated and give it a gentle toss before serving. If the salad seems dry, drizzle with a bit more olive oil just before serving.

→ What's the best way to cool the tortellini quickly?

After draining, rinse the cooked tortellini under cold running water until completely cooled. This stops the cooking process and prevents it from becoming mushy when mixed with other ingredients.

→ Can I use homemade pesto instead of store-bought?

Absolutely. Homemade pesto works wonderfully and gives a fresher taste. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil. Use the same amount as the store-bought version in this salad.

→ How do I add protein to this salad?

Grilled chicken breast, drained canned chickpeas, or white beans are excellent additions. You can also add crumbled goat cheese or fresh mozzarella for extra richness and protein.

→ Is this suitable for vegetarians?

Yes, this salad is naturally vegetarian as written. Just ensure your tortellini and pesto are vegetarian-certified, as some varieties may contain meat products.

→ What wine pairs well with this dish?

Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the fresh basil and light flavors perfectly. The acidity helps balance the richness of the pesto.