Pesto Tortellini Salad

My neighbor showed up at my door one afternoon with a container of this salad, still cool from her fridge. She'd made too much for her book club and thought I might want some. One bite and I was texting her for the recipe before I'd even finished chewing. The pesto clung to every curve of those plump tortellini, and the tomatoes burst with sweetness against the peppery spinach. I've been making my own version ever since, tweaking it just slightly to match what I remember from that first generous taste.

I brought this to a work picnic once, secretly worried it was too simple compared to the elaborate dishes others might bring. It was the first thing to disappear. Three different people asked for the recipe, and my boss ate two full servings while standing by the table. Sometimes the dishes that feel almost too easy to share end up being exactly what people crave.

Ingredients

• Fresh cheese tortellini (500 g): Fresh tortellini cook in half the time of dried and have a tender, pillowy texture that holds onto the pesto beautifully, though dried works fine if that's what you have.
• Cherry tomatoes (150 g, halved): Their sweetness balances the richness of the pesto, and halving them means every bite gets a juicy burst instead of whole tomatoes rolling off your fork.
• Baby spinach (75 g, roughly chopped): Chopping it prevents those awkward long strands and helps it mix evenly, plus it wilts just slightly when tossed with warm pasta.
• Basil pesto (100 g): The heart of the dish, whether you use a good jarred brand or make your own, just make sure it's bright green and fragrant.
• Extra virgin olive oil (2 tbsp): Loosens the pesto so it coats every piece instead of clumping, and adds a silky richness to the dressing.
• Lemon juice (1 tbsp): Cuts through the richness and wakes up all the other flavors, plus keeps the spinach looking fresh and green.
• Salt and black pepper: Don't skip tasting and adjusting, because pesto saltiness varies wildly by brand.
• Toasted pine nuts (30 g, optional): Add a buttery crunch that makes the salad feel more special, though they're pricey so I skip them for casual meals.
• Grated Parmesan (30 g, optional): A final sprinkle adds a salty, nutty finish that makes people think you fussed more than you did.

Instructions

Cook the tortellini:

Bring a large pot of well salted water to a rolling boil and cook the tortellini according to package directions until they're tender but still have a slight bite. Drain them in a colander and rinse under cold running water to stop the cooking and cool them down quickly.

Make the dressing:

In your largest mixing bowl, whisk together the pesto, olive oil, and lemon juice until it looks smooth and pourable. Taste it and add salt and pepper, remembering the pasta will dilute the flavors a bit.

Combine everything:

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 delicate pasta.

Adjust and rest:

Taste a tortellini and adjust the seasoning, adding more lemon juice if it feels heavy or more salt if it tastes flat. Let it sit for at least five minutes so the flavors can mingle.

Garnish and serve:

Transfer to a serving platter or bowl, scatter the toasted pine nuts and Parmesan over the top if you're using them, and serve it chilled from the fridge or at cool room temperature. Both ways are delicious.

Save

My sister made this for her daughter's birthday party, and I watched a kid who supposedly hated anything green eat a full bowl while sitting on the grass. Her mom looked at me in shock. Sometimes a dish sneaks past defenses just by tasting that good, and it becomes the thing you make when you need a win.

Making It Your Own

I've added leftover grilled chicken when I needed more protein, and I've stirred in drained chickpeas when my vegetarian friend came over. Both worked perfectly. Arugula instead of spinach gives it a peppery kick that I actually prefer in cooler weather, and swapping in sun dried tomatoes when cherry tomatoes aren't in season adds a deeper, tangier sweetness. This salad is forgiving enough to adapt to whatever's in your fridge or whoever's at your table.

Storing and Serving

This keeps beautifully in the fridge for up to three days in an airtight container, though the spinach will soften the longer it sits. I actually think it tastes better on day two when the tortellini have absorbed more of the pesto. If you're bringing it somewhere, pack it in a cooler and give it a quick stir before serving since the dressing can settle. It's one of those rare dishes that travels well and still looks appetizing when you open the lid.

What to Serve Alongside

This works as a main dish for a light lunch or dinner, especially on hot days when you don't want to heat up the kitchen. I've also served it as a side at barbecues alongside grilled meats, where it acts as both salad and starch. A crisp Pinot Grigio or Sauvignon Blanc pairs beautifully if you're pouring wine, or just serve it with sparkling water and lemon wedges for a simple, refreshing meal.

• Grilled chicken or steak if you want to make it heartier.
• Crusty bread for soaking up any pesto that pools at the bottom of the bowl.
• Sliced fresh mozzarella on the side for people who want extra cheese.

Save

This salad has become my answer to last minute invitations and unexpected guests, the kind of dish I can make without a recipe or a trip to the store. It reminds me that good food doesn't have to be complicated, just fresh and made with a little bit of care.

Recipe FAQ

→ Can I make this salad ahead of time?

Yes, you can prepare this salad up to 4 hours ahead. Store it in an airtight container in the refrigerator. The pasta will continue to absorb the pesto dressing, enhancing the flavor. Add garnishes just before serving for the best presentation.

→ What's the best way to cook tortellini?

Bring salted water to a rolling boil and cook according to package instructions, typically 4-6 minutes for fresh tortellini. Test for doneness by tasting; it should be tender but still have a slight firmness. Immediately rinse under cold water to stop cooking and cool the pasta quickly.

→ Can I use store-bought pesto?

Absolutely. Store-bought pesto works wonderfully and saves time. However, homemade pesto offers fresher flavor if you have basil on hand. Either option works well with this salad. Check the ingredients if you have dairy allergies, as some pestos contain cheese.

→ What vegetables can I swap in?

Feel free to substitute based on availability and preference. Arugula or baby kale replace spinach beautifully. Cucumber, bell peppers, or roasted zucchini add variety. Sun-dried tomatoes offer a concentrated tomato flavor. Fresh mozzarella balls make a delicious addition.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The pasta will continue absorbing dressing, so you may need to add extra olive oil or lemon juice when serving. Refresh with additional pesto or a drizzle of quality olive oil before eating.

→ What wines pair well with this dish?

Crisp white wines like Pinot Grigio, Vermentino, or Sauvignon Blanc complement the fresh basil and light flavors beautifully. The acidity cuts through the richness of the pesto and cheese. Serve chilled for the best pairing with this refreshing salad.