Pin It The smell of basil always takes me straight back to my tiny apartment kitchen on a sweltering July afternoon. I had friends coming over in an hour, nothing prepped, and a package of tortellini I'd grabbed on impulse. I tossed it with pesto, whatever vegetables I had wilting in the crisper, and crossed my fingers. That improvised bowl became the dish everyone asked me to bring to every summer gathering after. Sometimes the best recipes aren't planned, they're born out of heat, hunger, and a little bit of luck.
I've brought this salad to beach picnics, office potlucks, and last minute backyard dinners. One time, a friend's picky eight year old ate three helpings and asked if I could teach his mom how to make it. His mom laughed and reminded him it was just pasta with green stuff, but he insisted it tasted different. I think it's because the tortellini make it feel special, like you put in more effort than you actually did. It's the kind of dish that makes you look like you have your life together, even when you absolutely don't.
Ingredients
- Fresh cheese tortellini: The pillowy texture and ricotta filling are what make this salad feel indulgent, and they soak up the pesto beautifully, so don't skip the fresh ones if you can help it.
- Cherry tomatoes: Their sweetness cuts through the richness of the pesto and adds little bursts of juice that keep every forkful interesting.
- Baby spinach: It wilts just slightly when tossed with warm pasta, adding a tender, earthy contrast without feeling too heavy or salad like.
- Basil pesto: This is your flavor engine, so use a good quality jar or make your own if you have fresh basil begging to be used up.
- Extra virgin olive oil: It loosens the pesto so it coats every piece evenly and adds a silky richness that makes the whole dish come together.
- Lemon juice: Just a tablespoon brightens everything and keeps the pesto from feeling too heavy or one note.
- Toasted pine nuts: They add crunch and a buttery, nutty depth that makes this feel fancy, even though you just sprinkled them on top.
- Grated Parmesan: A final shower of cheese adds a salty, umami punch that ties all the flavors together at the end.
Instructions
- Boil the Tortellini:
- Bring a large pot of salted water to a rolling boil and cook the tortellini until they're tender but still have a little bite, usually about 3 to 5 minutes. Drain them and rinse under cold water to stop the cooking and cool them down so they don't turn mushy.
- Mix the Dressing:
- In a large bowl, whisk together the pesto, olive oil, and lemon juice until it looks smooth and pourable. Taste it and add a pinch of salt and a few grinds of black pepper, adjusting until it makes your mouth happy.
- Toss Everything Together:
- Add the cooled tortellini, halved cherry tomatoes, and roughly chopped spinach to the bowl with the dressing. Use a big spoon or your hands to gently toss everything until every piece is coated in that vibrant green goodness.
- Adjust and Garnish:
- Taste a bite and see if it needs more lemon, salt, or a drizzle of olive oil to balance it out. Transfer to a serving platter and scatter toasted pine nuts and grated Parmesan on top before serving.
Pin It There's something about serving this salad on a warm evening that makes everything feel easier. I once made it for a friend going through a rough breakup, and she sat on my porch eating it straight from the bowl, not saying much. When she finally looked up, she said it tasted like summer used to feel, before everything got complicated. I didn't know what to say, so I just gave her more Parmesan. Sometimes food doesn't fix anything, but it reminds you that simple pleasures still exist.
Making It Your Own
This recipe is incredibly forgiving and practically begs you to improvise. I've added grilled chicken when I needed it to be more filling, tossed in canned chickpeas for plant based protein, and swapped spinach for peppery arugula when that's what I had on hand. Once I used sun dried tomatoes instead of fresh and it turned into a completely different, deeper flavored dish that my neighbor still asks about. Don't be afraid to treat this as a template and let your fridge guide you.
Serving and Storing
I usually serve this at room temperature or slightly chilled, straight from the fridge. It holds up beautifully for a day or two, and honestly tastes even better the next day when the flavors have had time to mingle. If you're packing it for a picnic, keep it in a cooler and give it a quick toss before serving to redistribute the dressing. I've also served it warm, right after tossing, and it works just as well, more like a hot pasta dish than a salad.
Final Thoughts and Tricks
The key to this dish is not overthinking it. I've made it a hundred times and it's never exactly the same twice, but it's always good. Sometimes I'm generous with the pesto, other times I go light and add extra lemon. The tortellini are the stars, so as long as they're cooked properly and coated well, everything else is just supporting cast.
- Toast your pine nuts in a dry skillet for a few minutes until golden, it makes them taste ten times better.
- If you're making this ahead, wait to add the spinach and tomatoes until right before serving so they stay fresh.
- A splash of pasta cooking water can help loosen the dressing if it gets too thick after chilling.
Pin It This salad has gotten me through more potlucks, picnics, and I have no idea what to make moments than I can count. It's proof that you don't need a long ingredient list or fancy techniques to make something people remember.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, this salad is excellent for advance preparation. Cook the tortellini and prepare the dressing up to a day ahead. Combine everything 2-3 hours before serving to keep the spinach fresh and crisp. Store in an airtight container in the refrigerator.
- → What's the best way to keep the tortellini from becoming mushy?
Cook the tortellini until just al dente according to package instructions—don't overcook. Immediately rinse with cold water to stop the cooking process. This prevents the pasta from absorbing excess moisture and breaking down.
- → Can I use homemade pesto instead of store-bought?
Absolutely. Homemade pesto works wonderfully and often has better flavor. Use the same amount as store-bought pesto. Homemade versions may be thinner, so adjust the olive oil accordingly to achieve the desired consistency.
- → What substitutions work for spinach?
Arugula, baby kale, or mixed greens are excellent alternatives. Arugula adds a peppery kick, while kale provides earthiness. Each green offers different flavor profiles that complement the pesto beautifully.
- → How do I add protein to this salad?
For extra protein, grill chicken breasts and slice them before adding to the salad. Alternatively, drain canned chickpeas and toss them in. Both options enhance nutrition without overwhelming the delicate pesto and vegetable flavors.
- → Is this salad suitable for vegetarians and vegans?
It's naturally vegetarian with cheese tortellini and Parmesan. For vegan versions, substitute with vegan tortellini and omit the Parmesan. Ensure your pesto is made without cheese or use dairy-free alternatives.