Pesto Tortellini Salad (Printable)

Tender cheese tortellini tossed with basil pesto, cherry tomatoes, and fresh baby spinach. Ideal for picnics and summer meals.

# Ingredient List:

→ 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 to cool.
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 Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you spent all afternoon in the kitchen.
  • You can serve it cold, warm, or anywhere in between without losing a bit of flavor.
  • Leftovers actually get better overnight as the pesto seeps into every fold of the pasta.
  • It works as a side dish, a main course, or something to bring when you forgot you signed up for potluck duty.
02 -
  • Rinse the cooked tortellini under cold water or the residual heat will wilt your spinach into a soggy mess before you even toss it.
  • If your pesto is thick and paste like, add the olive oil gradually while stirring so it turns into a silky dressing instead of sticky clumps.
  • Taste before serving because store bought pesto varies wildly in saltiness, and you might need more lemon or pepper to balance it out.
03 -
  • Toast the pine nuts in a dry skillet over medium heat for two to three minutes, shaking the pan constantly, because they go from golden to burnt in seconds.
  • If you make your own pesto, use it the same day or freeze it in ice cube trays so you always have some ready for quick meals like this.
  • Toss the tomatoes and spinach in last, right before serving, if you want them to stay bright and crisp instead of wilting into the pasta.
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