Pin it My neighbor handed me a container of homemade pesto one August afternoon, insisting I try it before the basil in her garden bolted. I had a package of tortellini in the fridge and some tomatoes on the counter, so I tossed everything together without much of a plan. The result was so bright and satisfying that I ate it straight from the bowl, standing at the kitchen counter. It became my go-to whenever I need something quick that still feels special.
I brought this to a potluck once, worried it was too simple to impress. By the time I looked up from conversations, the bowl was empty and three people had asked for the recipe. One friend admitted she thought it was from a fancy deli. I didnt tell her it took less effort than making a sandwich.
Ingredients
- Fresh cheese tortellini (500 g): The soft, pillowy pasta is the heart of this dish, soaking up the pesto and adding a creamy richness with every bite.
- Cherry tomatoes (150 g, halved): Their sweet juice bursts against the herby pesto, adding pops of color and a refreshing contrast.
- Baby spinach (75 g, chopped): Wilts slightly when tossed with warm pasta, turning tender and mild without overpowering the other flavors.
- Basil pesto (100 g): The star of the dressing, bringing garlicky, nutty depth that ties everything together.
- Extra virgin olive oil (2 tbsp): Loosens the pesto so it coats the pasta evenly and adds a silky finish.
- Lemon juice (1 tbsp): Brightens the whole salad with a gentle acidity that keeps it from feeling too heavy.
- Salt and black pepper: Essential for balancing flavors, especially since pesto can vary in saltiness.
- Toasted pine nuts (30 g, optional): Add a buttery crunch that makes each forkful more interesting.
- Grated Parmesan (30 g, optional): A final sprinkle adds a sharp, salty note that complements the creamy tortellini.
Instructions
- Boil the tortellini:
- Bring a large pot of salted water to a rolling boil and cook the tortellini until they float and feel tender but still have a slight bite, usually 3 to 5 minutes. Drain them in a colander and rinse under cold water to stop the cooking and cool them down for the salad.
- Mix the dressing:
- In a large bowl, whisk together the pesto, olive oil, and lemon juice until smooth and glossy. Taste it and season with a pinch of salt and a few grinds of black pepper, adjusting to your preference.
- Combine everything:
- Add the cooled tortellini, halved cherry tomatoes, and chopped spinach to the bowl with the dressing. Toss gently with a spoon or your hands, making sure every piece is coated without crushing the pasta.
- Adjust and garnish:
- Taste the salad and add more lemon, salt, or pepper if needed. Transfer to a serving platter and scatter toasted pine nuts and grated Parmesan on top if youre using them.
Pin it The first time I packed this for a picnic, I was nervous it would get soggy or lose its flavor sitting in a cooler. Instead, the flavors deepened as everything sat together, and it tasted even better eaten on a blanket under the trees. Now I make it the night before whenever I know Ill need something easy to transport.
Making It Your Own
I started adding grilled chicken when I wanted more protein, cutting it into strips and tossing it in with the pasta. Chickpeas work just as well if youre keeping it vegetarian, and they soak up the pesto beautifully. Sometimes I swap the spinach for peppery arugula or baby kale, which adds a sharper bite that stands up to the richness of the cheese.
Storing and Serving
This salad keeps in the fridge for up to three days in an airtight container, though the spinach will soften over time. I prefer eating it cold straight from the fridge, but it also tastes great at room temperature if you let it sit out for 20 minutes before serving. If it seems dry after chilling, stir in a drizzle of olive oil or a spoonful of pesto to bring it back to life.
What to Serve With It
I usually serve this as a main dish for lunch or a light dinner, but it also works as a side at barbecues or potlucks. It pairs beautifully with grilled vegetables, crusty bread, or a simple green salad. A chilled glass of Pinot Grigio or sparkling water with lemon is all you need to make it feel like a meal worth sitting down for.
- Add a handful of fresh basil leaves torn over the top for extra color and aroma.
- If you have leftover roasted red peppers, chop them up and toss them in for a smoky sweetness.
- Double the recipe if youre feeding a crowd because it disappears faster than you expect.
Pin it This salad reminds me that the best recipes are often the ones you stumble into without trying too hard. Keep the ingredients simple, let them speak for themselves, and youll have something that feels both effortless and special.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can assemble the salad up to 4 hours ahead. Keep it refrigerated and add fresh spinach just before serving to prevent wilting. Add the pesto dressing 2-3 hours before serving for best flavor distribution.
- → What are good substitutes for basil pesto?
Try sun-dried tomato pesto, arugula pesto, or cilantro-lime sauce for different flavor profiles. You can also use a simple vinaigrette made with olive oil, balsamic vinegar, and minced garlic if preferred.
- → How do I prevent the tortellini from becoming mushy?
Cook the tortellini until just al dente according to package instructions, then immediately rinse with cold water to stop the cooking process. This prevents overcooking and helps maintain a firm texture.
- → Can I make this salad vegan?
Absolutely. Use dairy-free tortellini and vegan pesto, or make your own pesto without cheese. Skip the Parmesan garnish or use nutritional yeast as an alternative for a cheesy flavor.
- → What vegetables pair well with this salad?
Consider adding diced bell peppers, cucumber, red onion, artichoke hearts, or roasted zucchini. Fresh arugula or baby kale can replace spinach for a peppery variation.
- → How should I store leftover salad?
Store in an airtight container in the refrigerator for up to 2 days. The salad is best consumed fresh, though flavors meld nicely overnight. Bring to room temperature before serving and adjust dressing if needed.