Pesto Tortellini Salad (Printable)

A refreshing pasta salad combining tender cheese tortellini with basil pesto, juicy cherry tomatoes, and fresh spinach.

# What You'll Need:

→ Pasta

01 - 1 lb fresh cheese tortellini

→ Vegetables

02 - 5 oz cherry tomatoes, halved
03 - 2.5 oz baby spinach, roughly chopped

→ Dressing

04 - 1/3 cup basil pesto
05 - 2 tablespoons extra virgin olive oil
06 - 1 tablespoon lemon juice
07 - Salt and freshly ground black pepper to taste

→ Optional Garnishes

08 - 1 oz toasted pine nuts
09 - 1 oz grated Parmesan cheese

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and rinse under cold water to cool completely.
02 - In a large bowl, whisk together the pesto, olive oil, and lemon juice. Season with salt and pepper to taste.
03 - Add the cooled tortellini, cherry tomatoes, and spinach to the bowl with the dressing. Toss gently to coat everything evenly.
04 - Taste the salad and adjust salt, pepper, and lemon juice as needed for desired flavor balance.
05 - Transfer to a serving platter and garnish with toasted pine nuts and grated Parmesan cheese if desired. Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • It comes together faster than most people can decide what to wear to a party.
  • The pesto clings to every pocket of tortellini, so no bite is ever bland.
  • You can serve it cold from the fridge or let it sit on the counter, and it tastes great either way.
  • Leftovers actually improve overnight as the flavors marry and deepen.
02 -
  • Rinsing the tortellini under cold water is not optional, or they will keep cooking and turn mushy in the bowl.
  • If your pesto is very thick, add the olive oil gradually while whisking so it becomes a smooth, pourable dressing instead of a paste.
  • Toss the salad gently or the tomatoes will split and make everything watery.
03 -
  • Toast the pine nuts in a dry skillet over medium heat, shaking constantly, until they smell nutty and turn golden, this takes less than three minutes and transforms their flavor.
  • If you are making this ahead, toss the tortellini and tomatoes with the dressing, but wait to add the spinach until just before serving so it stays bright and crisp.
  • Use the best pesto you can find or make your own, because it is the star here and a bland jar will make the whole dish taste flat.
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