Pesto Tortellini Salad (Printable)

Vibrant pasta salad combining tender cheese tortellini with basil pesto, cherry tomatoes, and fresh spinach. Ideal for warm weather 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, store-bought or homemade
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

# How To Make It:

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 until cooled completely.
02 - In a large mixing bowl, whisk together the pesto, olive oil, and lemon juice. Season with salt and freshly ground black pepper to taste.
03 - Add the cooled tortellini, halved cherry tomatoes, and chopped spinach to the bowl with the dressing. Toss gently to coat everything evenly with the pesto mixture.
04 - Taste the salad and adjust salt and pepper as needed for optimal flavor balance.
05 - Transfer to a serving platter and top with toasted pine nuts and grated Parmesan cheese if desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes like a restaurant dish but comes together faster than ordering takeout.
  • The pesto clings to every pocket of tortellini, so every bite is bursting with flavor.
  • You can make it ahead and it actually gets better as it sits in the fridge.
  • It works as a side dish or a full meal depending on how hungry everyone is.
02 -
  • Rinse the tortellini under cold water right after draining or they'll stick together in a gummy clump that no amount of stirring will fix.
  • Don't add the spinach until the pasta is completely cool, or it will wilt into a sad, soggy mess instead of staying fresh and bright.
  • If your pesto is too thick, thin it with olive oil and lemon juice before tossing, or it will sit in blobs instead of coating evenly.
03 -
  • Use fresh tortellini from the refrigerated section instead of dried, the texture is incomparably silky and tender.
  • Add a teaspoon of the oil from the sun dried tomato jar to the dressing for an extra layer of savory depth.
  • If you're serving this to a crowd, double the pesto dressing because people will want seconds and the pasta soaks it up as it sits.
Go Back