Pesto Tortellini Salad (Printable Version)

A bright pasta blend of tortellini, basil pesto, tomatoes, and spinach with a light, zesty dressing.

# 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 (store-bought or homemade)
05 - 2 tbsp extra virgin olive oil
06 - 1 tbsp 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

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions until al dente. Drain and rinse under cold water to cool.
02 - In a large bowl, whisk together basil pesto, extra virgin olive oil, and lemon juice. Season with salt and freshly ground black pepper to taste.
03 - Add the cooled tortellini, halved cherry tomatoes, and chopped baby spinach to the bowl. Toss gently to coat everything evenly with the dressing.
04 - Taste and adjust seasoning with additional salt and pepper if necessary.
05 - Transfer the salad to a serving platter and garnish with toasted pine nuts and grated Parmesan cheese if desired. Serve chilled or at room temperature.

# Additional Tips::

01 -
  • It comes together faster than ordering takeout and tastes like you planned it all week.
  • The pesto clings to every fold of tortellini so no bite is ever bland.
  • You can eat it cold from the fridge at midnight or serve it warm to guests without changing a thing.
  • Leftovers somehow get better as the flavors soak in overnight.
02 -
  • Rinsing the tortellini under cold water is non-negotiable; skipping it leaves them sticky and clumped together.
  • If your pesto is thick, add the olive oil gradually so the dressing stays creamy and doesn't separate.
  • Don't add the spinach until the pasta is fully cooled or it will turn soggy and drab.
03 -
  • Use the starchy pasta water to thin out the dressing if it gets too thick; a tablespoon or two works magic.
  • Taste the pesto straight from the jar before mixing; some brands are aggressively salty and you'll need less seasoning overall.
  • Let the salad sit for ten minutes after tossing so the tortellini can soak up the dressing and the flavors can settle.
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