Save My neighbor showed up one Saturday with a bowl of this salad, still cool from her fridge, and I ate three helpings before I even thought to ask for the recipe. The tortellini were plump and tender, the pesto clung to every curve, and those sweet tomatoes burst with every bite. She laughed and said it took her less time to make than it took me to devour it. I've been making my own version ever since, tweaking the lemon and adding extra spinach because I can never get enough greens. It's the kind of dish that makes you look like you tried hard when really, you just boiled pasta and stirred things together.
I brought this to a potluck last summer and watched it disappear before the main course even hit the table. People kept asking if I'd made the pesto from scratch, and I just smiled and said sometimes store bought is exactly what you need. One friend scraped the bowl clean with a piece of bread, which I took as the highest compliment. It's become my go to whenever I need to feed a crowd without spending my whole afternoon in the kitchen.
Ingredients
- Fresh cheese tortellini (500 g): The pillowy pockets of cheese are the heart of this salad, and fresh tortellini cook faster and taste richer than dried, so don't skip the refrigerated section at the store.
- Cherry tomatoes (150 g, halved): Their natural sweetness balances the richness of the pesto, and halving them lets their juices mingle with the dressing in the best possible way.
- Baby spinach (75 g, roughly chopped): It wilts just slightly when tossed with warm or room temperature pasta, adding color and a tender bite without overwhelming the dish.
- Basil pesto (100 g): This is your flavor powerhouse, whether you make it yourself or grab a good jar from the store, it coats every piece of pasta with herby, garlicky goodness.
- Extra virgin olive oil (2 tbsp): It loosens the pesto just enough to make it easy to toss and adds a fruity richness that ties everything together.
- Lemon juice (1 tbsp): A splash of brightness cuts through the richness and makes the whole salad taste fresher and more vibrant.
- Salt and black pepper: Essential for bringing out the flavors of every ingredient, so taste as you go and adjust until it sings.
- Toasted pine nuts (30 g, optional): They add a warm, buttery crunch that makes each bite feel a little more special.
- Grated Parmesan (30 g, optional): A final sprinkle of salty, nutty cheese never hurts, especially if you love extra umami.
Instructions
- Boil the tortellini:
- Bring a large pot of salted water to a rolling boil, then add the tortellini and cook according to the package directions until they float and are tender but still have a slight 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 mixing bowl, whisk together the pesto, olive oil, and lemon juice until smooth and glossy. Season with a pinch of salt and a few grinds of black pepper, tasting as you go.
- 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.
- Adjust and garnish:
- Taste the salad and add more salt, pepper, or lemon juice if it needs a boost. Transfer to a serving platter and scatter toasted pine nuts and grated Parmesan over the top if you're using them.
Save One evening I made this for myself after a long day, planning to eat half and save the rest. I ended up on the couch with the whole bowl, fork in hand, watching the sun go down through the kitchen window. It felt less like dinner and more like a small act of kindness I'd given myself. Sometimes the simplest meals are the ones that remind you to slow down and just enjoy the moment.
Make It Your Own
This salad is incredibly forgiving and loves a little improvisation. Toss in some grilled chicken, rotisserie chicken, or drained chickpeas if you want extra protein. Swap the spinach for peppery arugula or baby kale for a different green. You can even add diced mozzarella, sun dried tomatoes, or roasted red peppers if you're feeling adventurous. The pesto base is your blank canvas, so don't be afraid to play around with what's in your fridge.
Serving and Storage
Serve this salad chilled or at room temperature, whichever you prefer, and it's perfect for picnics because it travels well and doesn't need reheating. If you're making it ahead, store it in an airtight container in the fridge for up to two days, but hold off on adding the spinach and garnishes until just before serving so everything stays crisp. Give it a good stir and a fresh squeeze of lemon before you bring it to the table. It pairs beautifully with a crisp white wine like Pinot Grigio or a light sparkling water with lemon.
What to Serve Alongside
This salad shines as a main dish for a light lunch or dinner, but it also works as a hearty side next to grilled meats or fish. I love serving it with crusty bread for scooping up every last bit of pesto, or alongside a simple green salad dressed with vinaigrette. It's also a natural fit for outdoor gatherings, backyard barbecues, and potlucks where you need something colorful and crowd pleasing.
- Pair it with garlic bread or focaccia for a satisfying vegetarian meal.
- Serve it next to grilled chicken, steak, or salmon for a more substantial spread.
- Bring it to a picnic with fresh fruit and cheese for a complete, no fuss feast.
Save This salad has earned a permanent spot in my summer rotation, and I hope it does the same for you. It's proof that something this easy can still feel special, especially when shared with people you care about.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare this salad a few hours ahead. However, add the dressing just before serving to prevent the tortellini from becoming soggy. Store the dressed salad in an airtight container in the refrigerator.
- → What's the best way to cook tortellini?
Bring salted water to a rolling boil and cook according to package directions, usually 4-5 minutes for fresh tortellini. Test for doneness—it should be tender but still hold its shape. Drain and rinse immediately under cold water to stop the cooking process and cool quickly.
- → Can I use homemade pesto instead of store-bought?
Absolutely. Homemade pesto adds wonderful fresh flavor. Blend fresh basil leaves, garlic, pine nuts, Parmesan, and olive oil. Adjust the consistency with more oil if needed, and use the same amount as you would store-bought pesto.
- → What vegetables work well in this salad?
Beyond cherry tomatoes and spinach, try diced bell peppers, shredded carrots, sliced cucumbers, or roasted zucchini. Fresh vegetables add color and crunch, while roasted ones provide deeper flavor and softer texture.
- → How do I add protein to this dish?
Grilled or pan-seared chicken breast diced into bite-sized pieces works beautifully. Alternatively, stir in drained canned chickpeas or white beans, fresh mozzarella balls, or crumbled feta cheese for vegetarian options.
- → Can this salad be served warm?
Yes. You can serve it at room temperature or slightly warm, immediately after assembling. The warmer temperature intensifies the pesto flavor. If serving warm, add the dressing while the tortellini is still slightly warm for better absorption.