Pesto Tortellini Salad (Print Version)

Vibrant pasta salad combining tender cheese tortellini with basil pesto, cherry tomatoes, and fresh spinach.

# What You'll 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 - 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 Make It:

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 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 Tips:

01 -
  • It tastes better after sitting for an hour, so you can make it ahead and actually enjoy your guests.
  • The pesto clings to every pocket and fold of the tortellini, delivering flavor in every forkful.
  • It works as a side dish or a full meal, depending on how hungry everyone is.
  • Cleanup is shockingly easy since everything comes together in one bowl.
02 -
  • Rinsing the tortellini under cold water is not optional, or they will clump together into one giant pasta blob.
  • If you dress the salad while the tortellini are still warm, the spinach will wilt too much and lose its bright color.
  • Store-bought pesto varies wildly in saltiness, so always taste your dressing before tossing it with the pasta.
03 -
  • Toast your pine nuts in a dry skillet over medium heat, shaking constantly, until they smell nutty and turn golden, it only takes two minutes but transforms their flavor.
  • If your pesto is too thick, thin it with a splash of pasta cooking water before draining the tortellini, the starch helps it cling better.
  • For a dairy-free version, use vegan pesto and skip the Parmesan, the salad still tastes vibrant and full.
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