Save My neighbor brought this to a backyard barbecue last June, and I watched it disappear before the burgers even came off the grill. The bowl sat in a patch of shade under the maple tree, and every time someone walked past, they'd grab a fork and steal another bite. By the time I got a taste, there were maybe three tortellini left, clinging to a smear of green pesto at the bottom. I asked for the recipe right there, and she laughed and said it was barely a recipe at all. She was right, but sometimes the simplest things are the ones you end up making every week.
I made this for a picnic at the lake the following weekend, and it survived a forty-minute car ride in a cooler without turning soggy or sad. We ate it straight from the container with plastic forks, sitting on a blanket with our feet in the water. My friend Alex, who usually turns his nose up at anything green, asked if there was more. There wasn't, and I've never felt more smug about a pasta salad in my life.
Ingredients
- Fresh cheese tortellini: The star of the dish, these little pillows soak up the pesto and stay tender even when chilled, making them far superior to dried pasta for cold salads.
- Cherry tomatoes: Halving them releases their juice, which mingles with the dressing and adds a sweet, tangy brightness that cuts through the richness of the cheese.
- Baby spinach: Chopping it roughly keeps it from wilting into nothing while giving every forkful a pop of color and a mild, earthy flavor.
- Basil pesto: This is your flavor engine, so use a good-quality store-bought jar or make your own if you have fresh basil lying around.
- Extra virgin olive oil: It loosens the pesto just enough to coat everything evenly without making the salad greasy.
- Lemon juice: A tablespoon is all you need to wake up the flavors and keep the spinach from tasting flat.
- Salt and black pepper: Taste as you go, because pesto can be salty on its own and you don't want to overdo it.
- Toasted pine nuts: Optional, but they add a buttery crunch that makes the dish feel a little more special.
- Grated Parmesan: A shower of cheese on top never hurt anyone, and it gives the salad a salty, nutty finish.
Instructions
- Boil the tortellini:
- Bring a large pot of salted water to a rolling boil and cook the tortellini according to the package directions, usually about three to five minutes for fresh. Drain them in a colander and rinse under cold running water to stop the cooking and cool them down quickly.
- Mix the dressing:
- In a large mixing bowl, whisk together the pesto, olive oil, and lemon juice until smooth and glossy. Taste it and add a pinch of salt and a few grinds of black pepper, keeping in mind the pesto may already be salty.
- 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 toss gently, making sure every piece gets coated without smashing the tortellini.
- Adjust and taste:
- Give it a taste and see if it needs more lemon juice for brightness, a drizzle of olive oil for richness, or a bit more salt and pepper. Trust your palate here.
- Garnish and 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 right away at room temperature, or cover and chill it for up to four hours before serving.
Save The first time I brought this to a potluck, someone asked if I'd catered it. I laughed so hard I nearly choked on a pine nut. It's the kind of dish that makes you look like you tried harder than you did, and I'm not above taking full credit for that. Now it's my go-to whenever I need to feed a crowd without spending the afternoon in the kitchen.
Make It Your Own
This salad is incredibly forgiving, so feel free to riff on it based on what's in your fridge. I've tossed in cubes of fresh mozzarella, sliced olives, roasted red peppers, and even leftover grilled chicken. My sister swaps the spinach for peppery arugula and adds a handful of sun-dried tomatoes, which gives it a more intense, tangy flavor. If you want extra protein without meat, a can of drained and rinsed chickpeas works beautifully and adds a nice hearty texture.
Storing and Serving Tips
This salad keeps well in the fridge for up to two days, though the spinach will soften slightly over time. I like to store it in an airtight container and give it a quick toss before serving to redistribute the dressing. If you're bringing it to a picnic or potluck, pack it in a cooler with an ice pack and keep it chilled until you're ready to eat. It's one of those rare dishes that actually tastes better after the flavors have had a chance to meld together for a few hours.
What to Serve It With
I've served this alongside grilled chicken, steak, and fish, and it's never felt out of place. It's also hearty enough to stand on its own as a light lunch or dinner, especially if you add some protein. A crisp white wine like Pinot Grigio or Sauvignon Blanc is a perfect match, but it's just as good with a cold beer or sparkling water with a wedge of lemon.
- Grilled chicken thighs or shrimp skewers make it a complete meal.
- A crusty baguette or garlic bread is perfect for mopping up any leftover pesto at the bottom of the bowl.
- Fresh fruit salad or a simple green salad with vinaigrette balances the richness beautifully.
Save This is the kind of recipe I keep coming back to because it never lets me down. It's fast, it's flexible, and it makes people happy, which is really all you need from a summer salad.
Kitchen Guide
- → Can I make this salad ahead of time?
Yes, you can prepare this salad a few hours in advance. Store it in the refrigerator in an airtight container. The flavors actually meld together beautifully as it sits. Add the garnishes just before serving to maintain their freshness and texture.
- → What can I substitute for basil pesto?
You can use sun-dried tomato pesto, cilantro pesto, or arugula pesto for a different flavor profile. A simple vinaigrette made with olive oil, lemon juice, and Italian herbs also works well as an alternative dressing.
- → How do I keep the tortellini from sticking together?
After cooking and draining the tortellini, rinse it under cold water and toss it lightly with a small amount of olive oil. This prevents the pieces from clumping together while the salad sits.
- → Can I add protein to this salad?
Absolutely. Grilled chicken breast, white beans, chickpeas, or fresh mozzarella balls are excellent protein additions. For a heartier meal, incorporate 150-200g of your preferred protein source.
- → Is this salad vegetarian-friendly?
Yes, this salad is naturally vegetarian. However, check your pesto and tortellini labels to ensure they're made with vegetarian ingredients, as some brands may contain anchovies or other animal products.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio, Vermentino, or Sauvignon Blanc complement the fresh basil and lemon flavors beautifully. These light wines enhance the salad's refreshing qualities without overpowering delicate flavors.