Pesto Tortellini Salad (Printable)

Fresh cheese tortellini with basil pesto, cherry tomatoes, and spinach. Ideal for picnics and warm weather meals.

# Ingredient List:

→ 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 mixing bowl, whisk together the pesto, olive oil, and lemon juice until well combined. Season with salt and pepper to taste.
03 - Add the cooled tortellini, cherry tomatoes, and spinach to the bowl with the dressing. Toss gently to coat everything evenly.
04 - Taste the salad and adjust salt and pepper as needed for 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 tastes better after an hour in the fridge, which means you can make it ahead and actually enjoy your own party.
  • The pesto does all the heavy lifting so you get maximum flavor with minimal effort.
  • It works as a side dish or a full lunch, and somehow satisfies both pasta cravings and salad guilt at once.
  • Leftovers never get soggy or sad, they just get more flavorful overnight.
02 -
  • Rinse the tortellini under cold water after draining or they'll keep cooking and turn mushy, plus warm pasta will wilt your spinach into sad little shreds.
  • If your pesto is really thick, add the olive oil gradually while whisking to avoid a greasy puddle at the bottom of the bowl.
  • Don't add the spinach until just before serving if you're making this more than an hour ahead, or it'll lose its bright green color and fresh bite.
03 -
  • Reserve a few tablespoons of the pasta cooking water before you drain; if your salad seems dry, a splash of that starchy water will help the dressing cling beautifully.
  • For the best flavor, use a pesto that lists basil as the first ingredient and real Parmesan, not just "cheese"; the quality really shines through in such a simple dish.
  • If you're making this for a crowd, double the recipe but toss it in two bowls so everything gets evenly coated without a wrestling match.
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