Pesto Tortellini Salad (Print Version)

Tender cheese tortellini tossed with basil pesto, cherry tomatoes, and fresh spinach. Light, refreshing, and ready in 25 minutes.

# 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 fresh 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:

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 until completely cooled.
02 - In a large mixing bowl, whisk together the basil pesto, extra virgin olive oil, and fresh lemon juice. Season with salt and freshly ground black pepper to taste.
03 - Add the cooled tortellini, halved cherry tomatoes, and chopped baby spinach to the bowl with the dressing. Toss gently to coat all ingredients evenly with the dressing.
04 - Taste the salad and adjust seasoning with additional salt and pepper as needed.
05 - Transfer the salad to a serving platter. Top with toasted pine nuts and grated Parmesan cheese if desired. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It comes together in under half an hour, leaving you time to actually enjoy your gathering instead of sweating over the stove.
  • The pesto does all the heavy lifting, delivering big flavor without a long ingredient list or complicated technique.
  • It tastes even better after sitting in the fridge for an hour, making it perfect for meal prep or make ahead entertaining.
  • You can toss in whatever vegetables or proteins you have on hand and it still turns out delicious every single time.
02 -
  • Rinse the cooked tortellini under cold water to stop them from turning mushy and to cool them down fast, otherwise they'll wilt the spinach too much.
  • Don't dress the salad until you're ready to serve or close to it, because the spinach can get soggy if it sits in the pesto for hours.
  • Taste before you serve because pesto varies wildly in saltiness, and you might need to add more lemon or seasoning to balance it out.
03 -
  • Toast your pine nuts in a dry skillet over medium heat for a few minutes until golden and fragrant, it makes a huge difference in flavor.
  • If your pesto is too thick, thin it with a little pasta cooking water or extra olive oil before tossing so it coats the tortellini evenly.
  • Make a double batch and keep half plain in the fridge, then dress individual portions as you go so leftovers stay fresh and vibrant.
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