Pesto Tortellini Salad (Printable)

Vibrant pasta salad with basil pesto, cherry tomatoes, and baby spinach. Quick, refreshing, and ideal for summer entertaining.

# 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 - 3.5 oz basil pesto
05 - 2 tablespoons extra virgin olive oil
06 - 1 tablespoon fresh 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

# Step-by-Step:

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 mixing bowl, whisk together the pesto, extra virgin olive oil, and fresh lemon juice. Season with salt and freshly ground black pepper to taste.
03 - Add the cooled tortellini, halved cherry tomatoes, and chopped 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 optimal 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 eat, yet tastes like you spent all afternoon in the kitchen.
  • The flavors actually improve as it sits, so making it ahead means less stress and better taste.
  • You can serve it cold straight from the fridge or let it warm up on the counter, and it works beautifully either way.
  • Everyone from picky kids to food snobs seems to love it, which makes potluck planning infinitely easier.
02 -
  • Rinsing the cooked tortellini under cold water is crucial, or the residual heat will wilt your spinach into sad, dark green mush before you even toss it.
  • The salad needs at least fifteen minutes in the fridge for the flavors to really come together, though overnight is even better.
  • If you're making it ahead, hold back half the spinach and stir it in just before serving so some stays bright and crisp.
03 -
  • Toast your own pine nuts in a dry skillet over medium heat for three minutes, shaking constantly, because they go from perfect to burnt in seconds.
  • If your pesto looks oily or separated, whisk in a tablespoon of the pasta cooking water before adding the tortellini to help it emulsify.
  • Use kitchen shears to chop the spinach right in the bowl instead of dirtying a cutting board.
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