Pin It Last July, I threw this together on a whim after finding a package of tortellini tucked behind the milk. The kitchen was too hot for anything complicated, and I needed something that could sit out during a backyard gathering without turning into mush. That first bite, cool and herby with the tomatoes bursting against the tender pasta, told me I'd stumbled onto something that would outlast the summer. Now it shows up at every potluck I attend, and someone always asks for the recipe.
I made this for a cousin's graduation party, and by the time I turned around to grab a serving spoon, half the bowl was already gone. A neighbor cornered me by the drinks table, insisting I write down exactly what was in it. She'd been trying to get her kids to eat more vegetables, and they'd devoured the spinach without a single complaint. That's when I realized this salad had a sneaky power: it makes healthy eating feel like a treat, not a chore.
Ingredients
- Fresh cheese tortellini (500 g): The pillowy texture holds up beautifully when chilled, and the cheese inside adds richness without needing a heavy dressing.
- Cherry tomatoes (150 g, halved): Their sweetness balances the savory pesto, and halving them releases just enough juice to help the dressing spread.
- Baby spinach (75 g, roughly chopped): Chopping it prevents long strands from tangling on forks, and it wilts slightly when tossed with warm pasta, making it tender but not soggy.
- Basil pesto (100 g): This is your flavor anchor, so use a good quality jar or make your own if you have fresh basil begging to be used.
- Extra virgin olive oil (2 tbsp): Loosens the pesto so it coats evenly instead of clumping in one spot.
- Lemon juice (1 tbsp): Brightens everything and keeps the spinach from looking dull after it sits.
- Salt and black pepper: Essential for waking up the pesto, which can taste flat straight from the jar.
- Toasted pine nuts (30 g, optional): They add a buttery crunch that makes each bite more interesting.
- Grated Parmesan (30 g, optional): A final sprinkle gives a salty, nutty finish that pulls everything together.
Instructions
- Boil the tortellini:
- Bring a large pot of salted water to a rolling boil and cook the tortellini until they float and feel 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.
- Mix the dressing:
- In a large bowl, whisk together the pesto, olive oil, and lemon juice until smooth and pourable. Taste it and add salt and pepper, keeping in mind the Parmesan will add more saltiness later.
- Combine everything:
- Add the cooled tortellini, halved cherry tomatoes, and chopped spinach to the bowl. Toss gently with clean hands or a large spoon so the dressing coats every piece without tearing the pasta.
- Adjust and rest:
- Taste a spoonful and add more lemon, salt, or pepper if it needs a boost. Let it sit for at least 10 minutes so the flavors can meld and the spinach softens slightly.
- Garnish and serve:
- Transfer to a serving platter or bowl, then scatter the toasted pine nuts and grated Parmesan over the top. Serve it chilled or at room temperature, whichever you prefer.
Pin It One evening, I brought this to a friend's deck dinner, and we ended up eating it straight from the bowl with wooden spoons while the sun went down. Someone opened a bottle of cold Pinot Grigio, and we passed it around like we were kids at a campfire. That salad, simple as it was, became the center of the best kind of night: no fuss, just good food and easy laughter.
Make It Your Own
If you want more protein, toss in some grilled chicken sliced thin or a can of drained chickpeas. I've also swapped the spinach for arugula when I want a peppery bite, or baby kale when I'm feeling virtuous. The beauty of this salad is that it welcomes whatever you have on hand without losing its identity.
Storing and Serving
This keeps well in the fridge for up to two days, though the spinach will darken a bit. If you're making it ahead, hold off on adding the spinach and pine nuts until just before serving. Let it come to room temperature for about 20 minutes before you put it out, since cold pasta can taste muted straight from the fridge.
What to Serve Alongside
It pairs beautifully with grilled vegetables, crusty bread, or a simple green salad dressed with vinaigrette. At picnics, I set it out next to cold roast chicken or a cheese board, and it always disappears first.
- A crisp white wine like Pinot Grigio or Sauvignon Blanc cuts through the richness of the pesto perfectly.
- For a heartier spread, serve it with garlic bread or focaccia to soak up any leftover dressing.
- Fresh fruit like melon or berries makes a refreshing dessert after something this savory.
Pin It This salad has become my answer to last-minute invitations and hot afternoons when cooking feels impossible. It proves that sometimes the simplest things, made with care, are exactly what people remember.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare this salad several hours ahead. Keep the dressing separate and toss with the pasta and vegetables just before serving to prevent the spinach from wilting. Store in an airtight container in the refrigerator.
- → What's the best way to cook tortellini?
Bring salted water to a rolling boil and add the tortellini. Cook according to package directions until al dente, typically 4-6 minutes for fresh tortellini. Immediately drain and rinse under cold water to stop the cooking process and cool quickly.
- → Can I use homemade pesto instead of store-bought?
Absolutely. Homemade pesto will provide a fresher, more vibrant flavor. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil. Adjust the amount based on your taste preference, as homemade versions can be more concentrated than store-bought varieties.
- → What vegetables can I substitute?
Feel free to swap spinach for arugula, kale, or mixed greens. Cherry tomatoes can be replaced with diced cucumber, bell peppers, or sun-dried tomatoes. Consider zucchini, olives, or artichoke hearts for additional variety and texture.
- → How should I store leftovers?
Store the salad in an airtight container in the refrigerator for up to 2 days. The pasta will absorb the dressing over time, which some prefer, while others may want to add fresh dressing before serving. Always check that the salad is still fresh before eating.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio, Vermentino, or Sauvignon Blanc complement the fresh basil and light flavors beautifully. The acidity in these wines cuts through the richness of the pesto and cheese, creating a balanced pairing.