Pesto Tortellini Salad (Printable)

A refreshing Italian pasta salad with cheese tortellini, basil pesto, juicy cherry tomatoes, and fresh spinach. Ready in 25 minutes.

# 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 tablespoons extra virgin olive oil
06 - 1 tablespoon 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

# Method:

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 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 comes together in the time it takes to boil pasta, no oven or complicated techniques required.
  • The pesto clings to every curve of the tortellini, so each bite is packed with flavor.
  • It tastes even better after sitting in the fridge for a few hours, making it perfect for meal prep or potlucks.
  • You can toss in whatever vegetables or proteins you have on hand and it still works beautifully.
02 -
  • Rinsing the tortellini under cold water is not optional, because if you skip it, the residual heat will wilt the spinach into a sad, soggy mess.
  • Don't add the spinach until the pasta is completely cool, or it will lose its vibrant green color and fresh texture.
  • If you're making this ahead, hold back half the pesto dressing and toss it in just before serving to keep everything bright and glossy.
03 -
  • Toast the pine nuts in a dry skillet over medium heat for two to three minutes, shaking the pan constantly, because they go from golden to burnt in seconds.
  • If your pesto is too thick, thin it with a tablespoon of the pasta cooking water before draining the tortellini for a silkier, creamier dressing.
  • Always taste the salad after it's been chilled, because cold temperatures dull flavors and you may need to add a squeeze of lemon or a pinch of salt before serving.
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