Pesto Tortellini Salad

My neighbor brought this to a block party last summer, and I watched the bowl empty in minutes. The bright green pesto clinging to plump tortellini, the pop of cherry tomatoes, the way it tasted just as good warm from her kitchen as it did after sitting on the picnic table for an hour. I asked for the recipe right there, and she laughed and said it was barely a recipe at all. Shes right, but thats exactly why I make it constantly now.

I made this for a family reunion picnic where half the crowd claimed they didnt like pasta salad. By the end of the afternoon, three people had texted asking for the recipe, including my uncle who never cooks. Something about the freshness of it, the way the lemon juice keeps it from feeling heavy, makes even skeptics go back for seconds. It taught me that simple food, done with good ingredients, wins every time.

Ingredients

• Fresh cheese tortellini (500 g): The pillowy pockets of cheese are the heart of this dish, and using fresh instead of dried makes all the difference in texture and cook time.
• Cherry tomatoes (150 g, halved): Their natural sweetness and juice mingle with the pesto to create little flavor bursts in every bite.
• Baby spinach (75 g, roughly chopped): Adds color and a mild earthiness without overpowering, plus it wilts slightly when tossed with warm pasta.
• Basil pesto (100 g): The star of the dressing, whether you make it from scratch or grab a good jar from the store.
• Extra virgin olive oil (2 tbsp): Loosens the pesto so it coats every piece of pasta instead of clumping.
• Lemon juice (1 tbsp): Brightens everything and keeps the salad tasting fresh even after it sits.
• Salt and black pepper: Essential for bringing out the flavors, especially since tortellini can be mild on its own.
• Toasted pine nuts (30 g, optional): A crunchy contrast that makes each forkful more interesting.
• Grated Parmesan (30 g, optional): A final salty, nutty layer that makes the dish feel complete.

Instructions

Cook the tortellini:

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

Make the dressing:

In a large mixing bowl, whisk together the pesto, olive oil, and lemon juice until smooth and pourable. Taste it and add salt and pepper as needed, keeping in mind the Parmesan will add more salt 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 tearing the pasta.

Adjust and taste:

Give it a taste and see if it needs more lemon for brightness, salt for depth, or a drizzle of olive oil for richness. Trust your palate here.

Garnish and serve:

Transfer the salad to a serving platter or bowl, sprinkle with toasted pine nuts and grated Parmesan if youre using them, and serve it chilled or at room temperature. Both ways are delicious.

Save Pin

I brought this to a summer potluck at a park, and by the time I got there, the pasta had soaked up the dressing and looked a little dry. I panicked until someone suggested tossing it with a splash of olive oil right before serving, and it came back to life instantly. Now I always keep a small bottle of oil in my bag when I travel with this dish, and it saves me every time.

How to Make It Your Own

This salad is a blank canvas that welcomes whatever you have on hand. I have stirred in grilled chicken strips when I needed it to be more filling, tossed in drained chickpeas for a protein boost that keeps it vegetarian, and swapped the spinach for peppery arugula when I wanted a little bite. One time I added sun dried tomatoes and kalamata olives, and it turned into a Mediterranean version that my kids devoured. Dont be afraid to experiment, because the pesto dressing is forgiving and almost everything tastes good coated in basil and garlic.

Storing and Serving Tips

This salad keeps well in the fridge for up to three days, though the spinach will darken and the pasta will soak up more dressing as it sits. If you know youll have leftovers, reserve some of the pesto dressing in a separate container and toss it with the salad before serving again to refresh it. I have also learned that serving it at room temperature brings out the flavors more than straight from the fridge, so let it sit on the counter for fifteen minutes if you have the time.

What to Serve Alongside

This salad shines on its own, but it also plays well with grilled meats, crusty bread, and chilled white wine. I have served it next to lemon herb chicken, garlic shrimp skewers, and even as part of a grazing board with cheeses and cured meats. It works at casual barbecues and slightly fancier dinners because it looks vibrant and tastes bright no matter the occasion.

• A crisp Pinot Grigio or Sauvignon Blanc cuts through the richness of the pesto beautifully.
• Garlic bread or focaccia makes it feel like a complete Italian inspired meal.
• A simple green salad with vinaigrette adds contrast without competing for attention.

Save Pin

This salad has become my go to whenever I need something reliable, colorful, and crowd pleasing without much effort. It reminds me that the best recipes are the ones you can make without thinking too hard, the ones that let the ingredients do the talking.

Recipe Help & FAQs

→ Can I make this ahead of time?

Yes, this salad is perfect for advance preparation. Assemble it a few hours ahead and refrigerate. The flavors meld beautifully, and you can bring it to room temperature before serving. Store in an airtight container for up to 2 days.

→ What type of pesto works best?

Both homemade and store-bought basil pesto work well. For the freshest flavor, make your own with fresh basil, garlic, pine nuts, Parmesan, and olive oil. If using store-bought, choose quality brands with minimal additives.

→ How can I add protein to this salad?

Grilled chicken breast is an excellent addition. You can also incorporate drained canned chickpeas for a vegetarian protein boost, or add white beans for earthier flavor. Aim for 100-150g per serving.

→ What substitutes work for spinach?

Baby arugula provides a peppery bite, while baby kale offers a heartier texture. Mixed greens also work wonderfully. Avoid cooking the greens; use them fresh for optimal crunch and nutrient retention.

→ Is this suitable for meal prep?

Absolutely. Prepare components separately and combine just before serving to maintain texture. Store cooked tortellini and dressing in separate containers for up to 3 days, then assemble fresh when needed.

→ What wine pairs well with this salad?

Crisp white wines complement this dish beautifully. Pinot Grigio's light acidity balances the pesto richness, while Vermentino or Sauvignon Blanc also work excellently. Avoid heavy reds that would overpower the delicate flavors.