Save I threw this together on a Wednesday night when the farmer's market haul was threatening to wilt and dinner needed to happen in under half an hour. The tortellini were a grocery store impulse buy from the week before, the pesto a half-used jar shoved behind the mustard. What came out of that bowl shocked me—bright, satisfying, and gone by Thursday lunch. Now it's my go-to when I need something that tastes like effort but requires almost none.
My neighbor wandered over during a backyard gathering last summer and asked what I'd brought. When I told her it was just tortellini salad, she looked skeptical until she tried it. She went back for seconds, then asked for the recipe on a napkin. That napkin is probably still stuck to her fridge.
Ingredients
- Fresh cheese tortellini: The pillowy texture is everything here; dried tortellini won't give you that same tender bite, and the cheese inside adds richness without extra steps.
- Cherry tomatoes: Halving them releases their juice into the salad, creating little pockets of sweetness that balance the pesto's garlic punch.
- Baby spinach: It wilts just slightly when tossed with warm pasta, turning silky without losing its fresh green flavor.
- Basil pesto: This is your flavor engine; homemade is lovely, but a good jarred pesto saves time and still delivers that herby, nutty backbone.
- Extra virgin olive oil: It loosens the pesto so it coats every piece instead of clumping, and adds a fruity richness.
- Lemon juice: Just a tablespoon brightens everything and keeps the salad from feeling heavy.
- Salt and black pepper: Don't skip tasting and adjusting; the pesto's saltiness varies wildly by brand.
- Toasted pine nuts: Optional, but they add a buttery crunch that makes the dish feel fancy.
- Grated Parmesan: A final sprinkle gives each bite a salty, umami finish.
Instructions
- Boil the tortellini:
- Bring a big pot of salted water to a rolling boil and cook the tortellini until they're tender but still have a slight chew. Drain them and run cold water over the top to stop the cooking and cool them down quickly.
- Mix the dressing:
- In a large bowl, whisk the pesto, olive oil, and lemon juice together until smooth. Taste it and add salt and pepper as needed; this is your flavor base, so get it right.
- Toss everything together:
- Add the cooled tortellini, halved tomatoes, and chopped spinach to the bowl. Use a gentle hand to toss everything so the dressing coats evenly without tearing the pasta.
- Adjust and serve:
- Taste again and tweak the seasoning if it needs more lemon or salt. Transfer to a platter, scatter the pine nuts and Parmesan on top, and serve it cold or at room temperature.
Save I made this for a potluck where everyone else brought casseroles and dips. My bowl was empty within twenty minutes, and three people texted me the next day asking what was in it. Sometimes the simplest thing on the table is the one people remember.
Make It Your Own
Grilled chicken strips or a drained can of chickpeas turn this into a full meal with protein. Swap the spinach for arugula if you want a peppery bite, or try baby kale for something heartier. Sun-dried tomatoes instead of fresh ones add a chewy, tangy punch that changes the whole vibe.
Storing and Serving
This salad keeps in the fridge for up to three days in an airtight container, and honestly it tastes better the second day when the flavors have melded. If it looks dry after chilling, stir in a drizzle of olive oil or a spoonful of pesto before serving. Bring it to room temperature for about fifteen minutes if you want the flavors to bloom again.
What to Serve Alongside
A crusty baguette and some sliced salami make this feel like a full Italian spread. It pairs beautifully with a crisp Pinot Grigio or a sparkling water with lemon if you're keeping it light. For a bigger meal, serve it next to grilled vegetables or a simple roasted chicken.
- Toasting the pine nuts in a dry skillet for two minutes brings out their buttery flavor and makes them worth the extra step.
- If you're making this ahead, hold off on adding the spinach and tomatoes until just before serving so they stay fresh.
- A pinch of red pepper flakes in the dressing adds a subtle warmth that sneaks up on you.
Save This is the kind of dish that makes you look like you have your life together even when you absolutely don't. Keep the ingredients on hand and you'll always have a backup plan that feels like a small victory.
Recipe FAQs
- → How do I cook tortellini to the right texture?
Boil tortellini in salted water until al dente, typically 2-3 minutes for fresh pasta. Drain and rinse with cold water to stop cooking and cool them down.
- → Can I make the pesto dressing from scratch?
Yes, homemade pesto with fresh basil, pine nuts, Parmesan, garlic, and olive oil enhances flavor, but store-bought pesto works well for convenience.
- → What variations can I try with the greens?
Substitute baby spinach with arugula or kale for a peppery or earthy twist that complements the pesto base nicely.
- → Is this dish suitable for meal prep?
Absolutely. It keeps well chilled for up to 2 days and flavors meld beautifully, making it an excellent choice for make-ahead lunches.
- → What garnishes add extra texture and flavor?
Toasted pine nuts and grated Parmesan provide crunchy and savory notes, elevating the dish’s complexity and mouthfeel.
- → How can I boost protein in this dish?
Add grilled chicken or canned chickpeas to enhance protein content, balancing the fresh vegetable flavors.