Pesto Tortellini Salad

My neighbor showed up at my door one Saturday morning with a bowl of this salad, still cool from her fridge, and I ate it standing in my kitchen before I even said thank you. The pesto clung to every pillow of tortellini, the tomatoes burst with sweetness, and the spinach added just enough green freshness to make me feel like I was doing something right. I asked for the recipe immediately, scribbling it on the back of a grocery receipt. Now it's my go-to whenever I need something that looks impressive but comes together faster than I can decide what to wear. It's the kind of dish that makes people think you planned ahead, even when you absolutely didn't.

I brought this to a potluck once where I knew exactly no one, and by the end of the night, three people had asked me to text them the recipe. One woman told me she'd been making the same potato salad for a decade and was ready for a change. We stood by the dessert table, phones out, and I watched her type it into her notes app with the kind of focus usually reserved for directions to a wedding. That's when I realized this salad has a quiet power—it's familiar enough to feel safe but interesting enough to wake up your taste buds. I've been making it ever since, tweaking it slightly depending on what's in my fridge.

Ingredients

• Fresh cheese tortellini (500 g): The heart of the dish, these little pockets of creamy cheese cook quickly and hold onto the pesto beautifully; if you can only find frozen, they work just as well and sometimes taste even better.
• Cherry tomatoes (150 g, halved): Their natural sweetness balances the richness of the pesto, and halving them releases just enough juice to help the dressing coat everything without making it soggy.
• Baby spinach (75 g, roughly chopped): I like chopping it so it mingles with the pasta instead of sitting on top like a garnish; it wilts slightly from the warmth of the tortellini and adds a tender, earthy note.
• Basil pesto (100 g): Store-bought is absolutely fine here, but if you have homemade in the freezer, this is the moment to use it; look for one with good olive oil and real Parmesan.
• Extra virgin olive oil (2 tbsp): This loosens the pesto and makes it easier to toss, plus it adds a fruity richness that rounds out every bite.
• Lemon juice (1 tbsp): A splash of brightness that keeps the salad from feeling too heavy; I use fresh lemon because the bottled stuff tastes flat to me.
• Salt and black pepper: Always taste before serving because pesto can vary wildly in saltiness depending on the brand.
• Toasted pine nuts (30 g, optional): They add a buttery crunch that makes the salad feel a little fancy; I toast them in a dry skillet until golden and fragrant.
• Grated Parmesan (30 g, optional): A final sprinkle adds a salty, nutty finish that makes people lean in for a second helping.

Instructions

Cook the tortellini:

Bring a large pot of salted water to a rolling boil and cook the tortellini according to the package directions until they're tender but still have a little bite. Drain them in a colander and rinse under cold water to stop the cooking and cool them down quickly.

Make the dressing:

In a large mixing bowl, whisk together the pesto, olive oil, and lemon juice until smooth and pourable. Season with a pinch of salt and a few grinds of black pepper, then taste it on your finger to check the balance.

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 gently toss until every piece is coated and glossy.

Adjust and taste:

Take a bite and see if it needs more lemon for brightness, more salt for depth, or a drizzle of olive oil for richness. This is your chance to make it yours.

Serve:

Transfer the salad to a serving platter or bowl and scatter toasted pine nuts and grated Parmesan over the top if you're using them. Serve it chilled from the fridge or at room temperature, whichever you prefer.

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One summer evening, I made this for dinner on the back porch with my sister, and we ate it straight from the bowl with forks, no plates, no fuss. The sun was setting, the tomatoes were still warm from the garden, and we talked about nothing important while the cicadas buzzed in the trees. She told me later that she thinks of that night every time she makes it now, which is the kind of thing that makes a recipe mean more than the sum of its ingredients. Food has a way of holding onto moments like that, quiet and unplanned, and turning them into something you carry with you.

Make It Your Own

I've added grilled chicken when I needed more protein, and I've stirred in drained chickpeas when I wanted to keep it vegetarian but heartier. Once, I swapped the spinach for arugula because that's what I had, and the peppery bite was so good I almost liked it better. You could toss in sun-dried tomatoes, cubed mozzarella, or even roasted red peppers if you're feeling adventurous. The pesto is the anchor, but everything else is flexible, which is exactly how I like to cook when I'm not in the mood to follow rules.

Storing and Serving Tips

This salad keeps well in the fridge for up to two days, covered tightly, though the spinach will soften a bit as it sits. I actually think it tastes better the next day when the flavors have had time to get to know each other. If you're bringing it to a picnic or potluck, pack it in a cooler with an ice pack and give it a quick toss before serving. It's one of those rare dishes that travels well and still looks vibrant when you uncover it, no matter how long it's been sitting.

What to Serve Alongside

I like pairing this with something simple and crunchy, like garlic bread or a baguette with good butter. A crisp white wine like Pinot Grigio or Sauvignon Blanc cuts through the richness of the pesto and makes the whole meal feel a little more special. If you're serving it as a side, grilled chicken, salmon, or even a juicy steak would be perfect next to it.

• Add a green salad with a light vinaigrette to keep things fresh and balanced.
• Serve it alongside grilled vegetables like zucchini or bell peppers for a full summer spread.
• If you're feeding a crowd, double the recipe because it disappears faster than you'd think.

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This salad has become one of those recipes I make without thinking, the kind that feels like a small victory every time it comes together. I hope it finds a place in your kitchen the way it has in mine.

Recipe FAQ

→ Can I make this salad ahead of time?

Yes, absolutely. This salad actually tastes better when the flavors have time to meld together. Prepare it a few hours in advance and refrigerate. Just give it a gentle toss before serving. If it seems dry, add a splash more olive oil or lemon juice to freshen it up.

→ What are good substitutions for baby spinach?

You can swap spinach for arugula for a peppery bite, baby kale for earthiness, or even mixed greens for variety. Any tender green will work well with the pesto dressing. Choose based on your flavor preference and what's available.

→ How do I add protein to this dish?

Grilled chicken breast is an excellent protein addition. You can also incorporate drained canned chickpeas for a vegetarian option, white beans, grilled shrimp, or even crispy bacon bits for added depth and nutrition.

→ Can I use store-bought pesto instead of homemade?

Absolutely. Store-bought pesto works perfectly and saves time. However, do check the label for allergen information, as commercial pesto often contains tree nuts, dairy, and sometimes garlic. Choose quality brands for the best flavor.

→ What wine pairs well with this salad?

Crisp white wines work beautifully here. Pinot Grigio is an excellent choice for its bright acidity that complements the pesto and lemon. Vermentino, Sauvignon Blanc, or a light Prosecco are equally delightful options.

→ How long does this salad keep in the refrigerator?

The salad will keep for 2-3 days when stored in an airtight container. The pasta may absorb moisture over time, so you might need to add a bit more dressing before serving. Stir well before eating to redistribute flavors.