Save to Pinterest My neighbor showed up at my back door one Saturday afternoon with a bowl of something green and pasta-shaped that smelled like summer. She called it pesto tortellini salad and told me she'd made too much for her book club. I ate it standing at the counter, cold fork in hand, and by the time I looked down the bowl was empty. That's the thing about a dish this simple: you don't realize you're devouring it until it's gone.
I brought this to a family reunion once, the kind where everyone brings their best dish and silently judges everyone else's. My cousin's husband, who never compliments anything, went back for thirds. Later, my aunt asked for the recipe and admitted she'd been buying sad deli pasta salad for years. I didn't tell her how easy it was. Some secrets are worth keeping.
Ingredients
- Fresh cheese tortellini (500 g): The pillowy cheese-filled kind makes all the difference here; frozen works fine, but fresh tortellini from the refrigerated section has a tender bite that feels special.
- Cherry tomatoes (150 g, halved): Their sweetness cuts through the richness of the pesto, and halving them releases just enough juice to help the dressing spread.
- Baby spinach (75 g, roughly chopped): It wilts slightly when tossed with warm pasta, adding color and a hint of earthiness without overpowering anything.
- Basil pesto (100 g): Store-bought saves time and tastes great, but if you have fresh basil and a food processor, homemade pesto will make this unforgettable.
- Extra virgin olive oil (2 tbsp): This loosens the pesto so it coats everything evenly instead of clumping in one spot.
- Lemon juice (1 tbsp): A squeeze of brightness keeps the dish from feeling too heavy, especially on a hot day.
- Salt and black pepper: Taste as you go because pesto can be salty on its own, and you want balance, not a salt bomb.
- Toasted pine nuts (30 g, optional): They add crunch and a buttery richness that makes the salad feel fancy.
- Grated Parmesan (30 g, optional): A final sprinkle on top adds sharpness and makes it look like you tried harder than you did.
Instructions
- Boil the tortellini:
- Bring a large pot of salted water to a rolling boil and cook the tortellini according to the package instructions, usually around 3 to 5 minutes for fresh. Drain and rinse under cold water to stop the cooking and cool them down quickly so they don't turn mushy.
- Make the dressing:
- In a large mixing bowl, whisk together the pesto, olive oil, and lemon juice until smooth and pourable. Season with a pinch of salt and a few grinds of black pepper, but go light because you can always add more later.
- 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 smashing the tortellini.
- Taste and adjust:
- Take a bite and see what it needs; maybe more lemon for brightness, more salt for depth, or a drizzle of olive oil if it feels dry. Trust your taste buds here.
- Garnish and serve:
- Transfer to a serving platter or bowl, sprinkle with toasted pine nuts and Parmesan if you're using them, and serve chilled or at room temperature. It's good immediately, but even better after an hour in the fridge.
Save to Pinterest The first time I made this for a picnic, I forgot to bring serving spoons and we ate it with our hands straight from the container. No one cared. We sat on a blanket in the park, sticky fingers and all, and someone said it tasted like vacation. That's when I knew this recipe was a keeper.
Make It Your Own
This salad is forgiving and loves additions. I've stirred in grilled chicken for my husband, tossed in drained chickpeas when I wanted more protein, and swapped the spinach for peppery arugula when I felt like shaking things up. A handful of sun-dried tomatoes, some diced mozzarella, or even roasted red peppers will fit right in. Just keep the base the same and let your fridge and mood guide the rest.
Storing and Serving
This salad keeps well in the fridge for up to three days, though the spinach will darken a bit over time. I like to store it in an airtight container and give it a quick toss before serving, sometimes adding a splash of olive oil or lemon juice to wake it back up. It's one of those rare dishes that actually improves after a night in the cold, the flavors melding together into something even better than the first bite.
What to Serve Alongside
This salad works as a side dish next to grilled chicken or fish, but it's hearty enough to stand alone as a light lunch or dinner. I've served it at barbecues with garlic bread, paired it with a crisp white wine like Pinot Grigio, and packed it in containers for beach days where it never disappoints. It's the kind of dish that fits anywhere without trying too hard.
- Serve with crusty bread to soak up any extra pesto at the bottom of the bowl.
- Pair with iced lemonade or sparkling water with a slice of lemon for a refreshing summer combo.
- For a bigger spread, set it out with a simple green salad and some marinated olives.
Save to Pinterest This is the kind of recipe that makes you look like you know what you're doing in the kitchen, even if you're winging it. Keep the ingredients on hand, and you'll always have something good to bring to the table.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this dish actually tastes better when prepared several hours ahead. Store in an airtight container in the refrigerator. The flavors meld beautifully, though you may want to refresh the dressing just before serving if the pasta has absorbed much of it.
- → What type of pesto works best?
Fresh basil pesto delivers the most vibrant flavor, but store-bought versions save time and work wonderfully. Avoid pesto with excessive garlic if serving to guests. You can also make pesto at home by blending fresh basil, garlic, pine nuts, Parmesan, and olive oil.
- → How do I prevent the pasta from getting mushy?
Cook tortellini to al dente according to package directions, then immediately rinse under cold water to stop the cooking process. This ensures they remain tender with a slight bite rather than becoming overcooked and soft.
- → What proteins pair well with this salad?
Grilled chicken breast is an excellent addition. For vegetarian protein, add drained canned chickpeas or white beans. Grilled shrimp also complements the pesto beautifully for a lighter protein option.
- → Can I use frozen tortellini instead of fresh?
Absolutely. Frozen cheese tortellini works great and may even be more convenient. Cook according to package instructions, typically 4-6 minutes, then cool under cold water before tossing with remaining ingredients.
- → What's the best way to serve this dish?
Serve chilled or at room temperature depending on season and preference. For outdoor dining, keep in a cooler until serving. The salad pairs beautifully with crusty bread and crisp white wines like Pinot Grigio or Sauvignon Blanc.