Pesto Tortellini Salad (Printable)

A refreshing pasta salad combining cheese tortellini with basil pesto, cherry tomatoes, and baby spinach for an easy Italian-inspired dish.

# 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 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

# Directions:

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 bowl, whisk together the pesto, olive oil, and lemon juice. Season with salt and pepper to taste.
03 - Add the cooled tortellini, cherry tomatoes, and spinach to the bowl. Toss gently to coat everything evenly with the dressing.
04 - Taste and adjust seasoning if needed for desired flavor balance.
05 - Transfer to a serving platter and garnish with toasted pine nuts and grated Parmesan if desired. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It comes together in the time it takes to boil pasta, with barely any real cooking involved.
  • The pesto clings to every pocket of the tortellini, so each bite is packed with flavor.
  • It tastes just as good cold from the fridge the next day, making it perfect for meal prep or last minute gatherings.
02 -
  • Rinse the cooked tortellini under cold water immediately or they will clump together into a sticky mass that no amount of stirring can fix.
  • Add the spinach while the pasta is still slightly warm so it wilts just enough to soften but doesnt turn into mush.
  • If your pesto is very thick or salty, taste the dressing before adding it all at once so you can adjust the oil or lemon juice.
03 -
  • Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan constantly so they dont burn.
  • Use the best pesto you can find or make your own, because it carries the entire flavor of the dish.
  • If you want a creamier salad, stir in a few spoonfuls of ricotta or mascarpone before serving.
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