Save I tossed together this salad on a blistering afternoon when turning on the oven felt like a crime. The tortellini bobbed in boiling water while I stood by the open fridge, and the moment that cool pesto hit the warm pasta, the smell of basil filled the entire kitchen. My neighbor wandered over, drawn by the scent, and we ended up eating straight from the bowl on the back porch. It's been my go-to ever since for days when cooking needs to feel easy and the result needs to taste like you tried.
I brought this to a potluck once, skeptical that a simple pasta salad would stand out among the casseroles and grilled meats. By the time I looked up, the bowl was nearly empty, and three people had asked for the recipe. One friend admitted she'd gone back for thirds, standing awkwardly by the table pretending to check her phone. That's when I realized this dish has a quiet magnetism: it doesn't shout, but people keep coming back.
Ingredients
- Fresh cheese tortellini (500 g, 1 lb): Fresh tortellini has a tender bite that dried versions can't match, and the cheese filling adds richness without needing heavy cream or butter.
- Cherry tomatoes (150 g, 5 oz, halved): Their sweetness cuts through the richness of the pesto, and halving them releases just enough juice to help the dressing coat everything evenly.
- Baby spinach (75 g, 2.5 oz, roughly chopped): Chopping it prevents long, awkward strands and helps it wilt slightly when tossed with warm pasta, softening its texture without losing its color.
- Basil pesto (100 g, about 1/3 cup): Store-bought works beautifully here, but if you have homemade, the fresher basil flavor will make the whole dish sing.
- Extra virgin olive oil (2 tbsp): This loosens the pesto so it doesn't clump, turning it into a silky dressing that coats every piece of pasta.
- Lemon juice (1 tbsp): A small squeeze brightens the entire salad and keeps the flavors from feeling too heavy or one-note.
- Salt and freshly ground black pepper: Season generously after tossing; the pasta needs it, and the tomatoes and spinach will taste flat without it.
- Toasted pine nuts (30 g, 1 oz, optional): Toasting them until golden releases their buttery flavor and adds a satisfying crunch against the soft tortellini.
- Grated Parmesan cheese (30 g, 1 oz, optional): A final dusting adds a salty, nutty finish that makes the whole dish feel more complete.
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 instructions until they float and are tender but still slightly firm. Drain them in a colander and rinse under cold water to stop the cooking and cool them down quickly, so they don't turn mushy.
- Make the dressing:
- In a large mixing bowl, whisk together the pesto, olive oil, and lemon juice until the mixture is smooth and pourable. Season with salt and pepper, tasting as you go, because pesto can vary in saltiness depending on the brand or recipe.
- Toss everything together:
- Add the cooled tortellini, halved cherry tomatoes, and chopped spinach to the bowl with the dressing. Toss gently but thoroughly, making sure every piece of pasta is coated and the spinach is evenly distributed.
- Adjust and garnish:
- Taste the salad and add more salt, pepper, or lemon juice if it needs a lift. Transfer to a serving platter and scatter toasted pine nuts and grated Parmesan over the top, if using, just before serving.
Save I made this for a quiet dinner alone one evening, doubling the recipe so I'd have leftovers for lunch. The next day, I ate it cold straight from the container while standing at the counter, and it tasted even better than the night before. The flavors had melded, the tomatoes had softened just slightly, and the spinach had soaked up the pesto in the most perfect way. That's when I realized this salad doesn't just hold up in the fridge; it actually improves, which makes it one of the most forgiving dishes I know.
Serving Suggestions
This salad shines on its own as a light meal, but I've also served it alongside grilled chicken or fish when I needed something fresh to balance a heavier main. At picnics, it sits happily in a cooler without wilting or separating, and at dinner parties, it works as a side that doesn't compete with bold flavors. I've even packed it in containers for road trips, and it travels better than almost any other pasta dish I know. If you want to make it heartier, toss in some grilled shrimp or a can of drained chickpeas, and suddenly it's substantial enough to be dinner all on its own.
Ingredient Swaps and Variations
Arugula makes a great swap for spinach if you like a peppery bite, and baby kale holds up even better in the fridge if you're making this a day ahead. Sun-dried tomatoes, chopped small, add a concentrated sweetness that plays beautifully with the pesto, especially if the cherry tomatoes you have are a little bland. I've also stirred in cubed fresh mozzarella for extra creaminess, and once I added roasted red peppers from a jar, which gave the whole salad a smoky depth. If you're avoiding nuts, use a nut-free pesto or make your own with sunflower seeds, and swap the pine nuts for toasted pumpkin seeds.
Make-Ahead and Storage Tips
This salad keeps in an airtight container in the fridge for up to three days, and I've found it tastes best if you let it come to room temperature for about 20 minutes before serving. The pesto can dry out slightly after a day, so I sometimes stir in an extra drizzle of olive oil or a squeeze of lemon juice to refresh it. If you're making it ahead for a party, keep the pine nuts and Parmesan separate and add them just before serving, so they stay crunchy and fresh.
- Store leftovers in a container with a tight lid to prevent the spinach from wilting further or absorbing fridge odors.
- If the salad looks a little dry after chilling, toss it with a tablespoon of olive oil and a pinch of salt before serving.
- Avoid freezing this salad, as the tortellini and vegetables won't hold their texture once thawed.
Save This salad has become my answer to last-minute invitations and lazy summer evenings when I want something that feels special without the effort. Every time I make it, I'm reminded that the best dishes are often the simplest ones, built on good ingredients and a little bit of care.
Recipe Q&A
- → Can I prepare this ahead of time?
Yes, you can assemble this dish up to 4 hours in advance. Store it in an airtight container in the refrigerator. Add fresh spinach just before serving to prevent wilting. The flavors actually improve as the components marinate together.
- → What can I substitute for basil pesto?
You can use sun-dried tomato pesto, arugula pesto, or even a simple vinaigrette made with lemon juice, olive oil, and fresh herbs. Adjust seasoning to taste based on your chosen alternative.
- → How do I keep the pasta from becoming mushy?
Cook the tortellini until just al dente according to package instructions, then immediately rinse with cold water to stop the cooking process. This prevents overcooking and maintains the tender texture.
- → Is this vegetarian?
The base salad is vegetarian. Check that your pesto and tortellini are vegetarian-certified. For added protein, stir in grilled chicken, white beans, or chickpeas.
- → What wines pair well with this dish?
Light, crisp white wines work best with this salad. Try Pinot Grigio, Vermentino, or Sauvignon Blanc. The acidity complements the basil pesto and fresh vegetables beautifully.
- → Can I use frozen tortellini instead of fresh?
Absolutely. Frozen cheese tortellini works wonderfully and often cooks in about the same time as fresh. Follow the package instructions and cool under cold running water before mixing with other ingredients.