Save to Pinterest My neighbor knocked on the door one Saturday afternoon holding a Tupperware of this salad, still cool from her fridge. She'd made too much for her book club and thought I might like some. One forkful standing at my kitchen counter and I was hooked—the creamy pesto clung to every plump tortellini, the tomatoes burst with sweetness, and the spinach added just enough green freshness to make it feel virtuous. I asked for the recipe before she even made it back down the driveway. Now it's my go-to whenever I need something that looks impressive but comes together faster than I can choose a playlist.
I brought this to a potluck last summer where everyone else showed up with chips and store-bought dips. My bowl was scraped clean before the burgers even came off the grill. Three people texted me that night asking for the recipe, and one friend admitted she ate the last two servings straight from the bowl in her lap on the drive home. It became my signature dish without me ever planning for it, which is the best kind of signature to have.
Ingredients
- Fresh cheese tortellini (500 g): The star of the show, these tender pockets of cheese cook in minutes and soak up the pesto beautifully; grab the refrigerated kind near the fancy cheeses, not the dried stuff in boxes.
- Cherry tomatoes (150 g, halved): Their natural sweetness balances the richness of the pesto, and halving them lets their juices mingle with the dressing; use the ripest ones you can find for maximum burst.
- Baby spinach (75 g, roughly chopped): Adds a fresh, mild green note without any bitterness; chopping it into bite-sized pieces means every forkful gets a little green love.
- Basil pesto (100 g): The flavor backbone of the whole salad; homemade is lovely, but a good jarred pesto works perfectly and saves you 20 minutes.
- Extra virgin olive oil (2 tbsp): Loosens the pesto into a silky dressing that coats everything evenly instead of clumping.
- Lemon juice (1 tbsp): Brightens all the flavors and keeps the spinach from tasting flat; fresh-squeezed is worth it here.
- Salt and black pepper: Essential for bringing everything into focus; don't skip the pepper, it adds a tiny kick that makes the whole bowl come alive.
- Toasted pine nuts (30 g, optional): A bit of crunch and nutty richness that makes the salad feel fancy; toast them in a dry skillet until golden and fragrant.
- Grated Parmesan (30 g, optional): A salty, umami finishing touch that makes people ask what your secret is.
Instructions
- Cook the tortellini:
- Bring a large pot of salted water to a rolling boil and add the tortellini, stirring gently so they don't stick to the bottom. Cook just until they float and are tender but still have a little bite, then drain and rinse under cold water to stop the cooking and cool them down for the salad.
- Make the dressing:
- In a large mixing bowl, whisk together the pesto, olive oil, and lemon juice until smooth and pourable. Season with a pinch of salt and a few grinds of black pepper, tasting as you go.
- Toss it all together:
- Add the cooled tortellini, halved cherry tomatoes, and chopped spinach to the bowl with the dressing. Use a big spoon or your hands to gently toss everything until every piece is coated in that glossy green pesto.
- Adjust and garnish:
- Taste a tortellini and adjust the seasoning with more salt, pepper, or a squeeze of lemon if it needs brightness. Transfer to a serving platter and scatter toasted pine nuts and grated Parmesan over the top if you're using them.
- Serve:
- Serve right away at room temperature, or cover and chill for at least 30 minutes to let the flavors meld. It's just as good cold from the fridge the next day.
Save to Pinterest The first time I packed this for a picnic, I forgot forks and we ended up eating it with our hands, plucking out tortellini one by one like some kind of medieval feast. It was messy and ridiculous and we laughed until our sides hurt. Now every time I make it, I remember that afternoon in the park, how something as simple as pasta salad can turn into a story you tell for years.
Make It Your Own
This salad is incredibly forgiving and practically begs you to improvise. Toss in grilled chicken strips or shredded rotisserie chicken if you want more protein, or stir in a drained can of chickpeas for a vegetarian boost that adds a nice creamy texture. Swap the baby spinach for peppery arugula or tender baby kale if you want a sharper green flavor. I've also used sun-dried tomatoes instead of cherry tomatoes when they're out of season, and the tangy, concentrated sweetness works beautifully. If you're not a pine nut fan, try toasted walnuts or slivered almonds for crunch.
Storing and Serving Tips
This salad keeps beautifully in the fridge for up to three days, covered tightly with plastic wrap or in an airtight container. The flavors deepen and marry as it sits, so it's actually better the next day. If it looks a little dry after chilling, stir in a drizzle of olive oil or an extra spoonful of pesto to freshen it up. Serve it cold or let it sit at room temperature for 15 minutes before eating so the pesto softens and the flavors open up. It pairs wonderfully with grilled meats, crusty bread, or a crisp white wine like Pinot Grigio or Vermentino.
What You'll Need
You don't need any fancy equipment for this one, just the basics you probably already have. A large pot for boiling the tortellini, a colander for draining, and a big mixing bowl for tossing everything together are the essentials. A whisk or even just a spoon works fine for mixing the dressing, and a sharp knife with a cutting board makes quick work of the tomatoes and spinach.
- Use the biggest mixing bowl you own so you have room to toss without flinging tortellini across the counter.
- If you're toasting pine nuts, a small dry skillet over medium heat does the job in about three minutes, just watch them closely so they don't burn.
- A serving platter makes it look gorgeous, but you can absolutely serve it straight from the bowl if you're keeping things casual.
Save to Pinterest This is the kind of recipe that makes you look like a genius with almost no effort, and I think that's the best kind of cooking. Make it once and it'll earn a permanent spot in your rotation.
Recipe FAQs
- → Can I use fresh tortellini or does it need to be dried?
Fresh cheese tortellini works wonderfully and cooks quickly, typically in 3-4 minutes. Dried tortellini takes longer (8-10 minutes) but also works well. Both deliver tender, cheesy results when cooked al dente.
- → How do I make homemade basil pesto?
Blend fresh basil leaves, garlic, pine nuts, grated Parmesan, and extra virgin olive oil in a food processor until you reach your desired consistency. Adjust salt and pepper to taste. Store-bought pesto is equally delicious and convenient for quick meals.
- → Can I prepare this salad ahead of time?
Yes, assemble the salad up to 4 hours in advance and refrigerate. Add the dressing just before serving to prevent the pasta from absorbing excess moisture and becoming mushy.
- → What vegetables can I substitute for spinach?
Arugula, baby kale, rocket, or mixed greens work beautifully. Each adds unique flavor profiles—arugula brings peppery notes, while kale offers earthier depth. Choose based on your taste preference.
- → How do I keep the salad from getting soggy?
Cool the tortellini completely under cold water before tossing with dressing. Store dressed salad in an airtight container for no more than 4 hours. For longer storage, keep dressing separate until serving time.
- → What proteins pair well with this dish?
Grilled chicken breast, white beans, cannellini beans, or drained canned chickpeas add satisfying protein. Mozzarella balls, feta crumbles, or additional Parmesan also enhance the dish while complementing the pesto flavors.