Pesto Tortellini Salad (Printable)

Tender cheese tortellini combined with basil pesto, juicy cherry tomatoes, and fresh spinach for a light, satisfying dish.

# 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 tbsp extra virgin olive oil
06 - 1 tbsp 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

# Directions:

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 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 everything evenly.
04 - Taste the salad and adjust salt, pepper, or lemon juice as needed to achieve desired flavor balance.
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 tastes like summer in a bowl, bright and satisfying without feeling heavy.
  • You can make it ahead and it actually gets better as the flavors meld in the fridge.
  • It works as a side dish or a full meal, depending on how hungry everyone is.
  • Cleanup is minimal because everything happens in one bowl after the pasta cools.
02 -
  • Rinse the cooked tortellini under cold water or they'll turn mushy and sticky as they sit in the bowl.
  • Toss the salad just before serving if you're making it ahead, otherwise the spinach can wilt too much and lose its texture.
  • If the pesto seems too thick, thin it with a tablespoon of pasta cooking water before draining for a silkier dressing.
03 -
  • Toast your pine nuts until they're deeply golden, not just pale, for the best nutty flavor.
  • Use fresh tortellini from the refrigerated section instead of dried if you can find it; the texture is softer and more luxurious.
  • If you're making your own pesto, freeze any extra in ice cube trays so you always have some ready for quick meals like this.
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