Pesto Tortellini Salad (Printable Version)

Fresh cheese tortellini with basil pesto, cherry tomatoes, and spinach. Quick, vibrant, and ideal for warm weather dining.

# What You 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 Steps:

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 until cooled.
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. Toss gently to coat everything evenly with the dressing.
04 - Taste and adjust seasoning if needed.
05 - Transfer to a serving platter and garnish with toasted pine nuts and grated Parmesan if desired. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It tastes better after sitting for an hour, which means you can make it ahead and actually enjoy your own party.
  • The pesto clings to every pocket of the tortellini, so each bite is full of flavor instead of swimming in dressing at the bottom.
  • You can eat it straight from the fridge at midnight and feel like you're doing something almost healthy.
  • It travels well in a cooler and never gets soggy, which makes it the hero of every potluck.
02 -
  • Rinse the tortellini under cold water after draining or they'll stick together in a clump that's impossible to separate without tearing them apart.
  • Don't add the spinach until the pasta is completely cool, or it will wilt into a sad, slimy mess instead of staying bright and fresh.
  • If your pesto is really thick, thin it with olive oil before tossing or you'll end up with uneven pockets of flavor and dry spots.
03 -
  • Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan constantly, because they go from golden to burnt in seconds.
  • If you're making this ahead, hold back half the spinach and stir it in just before serving so it stays vibrant and crisp.
  • Use a vegetable peeler to shave thin ribbons of Parmesan over the top instead of grating it for a fancier presentation that takes zero extra effort.
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