Pesto Tortellini Salad (Print View)

A vibrant pasta salad with cheese tortellini, basil pesto, cherry tomatoes, and fresh spinach. Ideal for picnics and summer dining.

# 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

# Method:

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 with additional salt and pepper if needed.
05 - Transfer to a serving platter and garnish with toasted pine nuts and grated Parmesan cheese if desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together faster than most people can decide what to eat, yet tastes like you spent the afternoon in the kitchen.
  • The pesto clings to every pillow of tortellini, so each bite is packed with flavor instead of sitting in a puddle at the bottom.
  • You can serve it cold from the fridge or let it sit on the counter, and it tastes fantastic either way.
02 -
  • Rinsing the tortellini under cold water is not optional; skipping this step leaves them sticky and clumped together, and the salad will feel heavy instead of fresh.
  • Don't add the spinach until the pasta has cooled completely, or it will wilt into a sad, soggy mess instead of staying bright and crisp.
  • Toss the salad gently with your hands or a large spoon; aggressive mixing will tear the tortellini and bruise the spinach, leaving you with a mushy bowl instead of a vibrant one.
03 -
  • Salt your pasta water generously, like the sea, because the tortellini won't absorb much seasoning once they're dressed, and underseasoned pasta drags the whole dish down.
  • Toss the salad while the tortellini are still slightly warm, not hot; this helps the pesto coat evenly without wilting the spinach or making the tomatoes mushy.
  • Taste a piece of tortellini before draining to check for doneness, because package times can be off, and overcooked pasta turns this fresh salad into something heavy and unpleasant.
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