Pesto Tortellini Salad

My neighbor showed up at my door one August afternoon with a bowl of this salad, still cold from her fridge. She'd made too much for her book club and thought I might want some. One bite and I was standing in her kitchen twenty minutes later, pen in hand, scribbling down her method. The pesto clung to every pocket of those plump tortellini, and the tomatoes burst with that perfect summer sweetness. I've been making my own version ever since, tweaking it slightly but always remembering that generous knock on my door.

I brought this to a lakeside potluck last July, and it was one of those dishes that disappeared before the main course even hit the table. A friend's husband, who usually avoided pasta salads, came back for thirds and asked if I'd teach his wife how to make it. The spinach had wilted just slightly into the warm tortellini, and the lemon juice kept everything tasting bright even under the afternoon sun. It became my go-to whenever someone said bring something easy, because I knew it would actually get eaten.

Ingredients

• Fresh cheese tortellini (500 g): The fresh kind from the refrigerated section cooks in half the time and has a tender bite that frozen versions never quite match, plus the cheese filling adds richness without extra work.
• Cherry tomatoes (150 g, halved): I slice them so their juices mingle with the pesto and create little pockets of sweet acidity, and the halved shape makes them easier to spear with a fork.
• Baby spinach (75 g, roughly chopped): Chopping it prevents those awkward whole-leaf moments when you're trying to eat gracefully, and it wilts just enough from the warm pasta to become silky.
• Basil pesto (100 g): Store-bought works beautifully here, though homemade gives you control over the garlic intensity, and either way it's the flavor backbone of the dish.
• Extra virgin olive oil (2 tbsp): This loosens the pesto so it coats evenly instead of clumping, and adds a fruity richness that makes the salad feel more luxurious.
• Lemon juice (1 tbsp): The acidity cuts through the richness of the cheese and pesto, keeping everything tasting fresh rather than heavy.
• Salt and black pepper: I always add more than I think I need because cold dishes dull seasoning, and a generous crack of pepper adds a pleasant bite.
• Toasted pine nuts (30 g, optional): Toasting them in a dry pan for three minutes transforms them from bland to nutty and adds a welcome crunch.
• Grated Parmesan (30 g, optional): A final shower of good Parmesan right before serving adds salty depth and makes the dish look more intentional.

Instructions

Cook the tortellini:

Bring a large pot of well-salted water to a rolling boil and cook the tortellini according to the package timing, usually about 3 to 5 minutes until they float and feel tender. Drain them and immediately rinse under cold water to stop the cooking and cool them down so they don't wilt the spinach too much.

Make the dressing:

In a large mixing bowl, whisk together the pesto, olive oil, and lemon juice until it looks smooth and pourable. Taste it and add salt and pepper, keeping in mind that the Parmesan and pine nuts will add more saltiness later.

Toss everything together:

Add the cooled tortellini, halved cherry tomatoes, and chopped spinach to the bowl with the dressing. Use a large spoon or your hands to toss gently, making sure every piece gets coated without mashing the tomatoes.

Adjust and rest:

Taste a tortellini and adjust the seasoning, adding more lemon juice if it feels heavy or more salt if it tastes flat. Let it sit for at least 10 minutes so the flavors can settle and the spinach can soften slightly.

Garnish and serve:

Transfer to a serving platter or bowl, then scatter the toasted pine nuts and grated Parmesan over the top. Serve it chilled or at room temperature, depending on your preference and the weather.

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One evening, I made this for myself after a long day and ate it straight from the bowl on my back porch. The sun was setting, the basil smelled like summer, and I realized I didn't need a crowd to enjoy something this good. Sometimes the best meals are the ones you don't have to share, where you can take your time and notice every flavor without conversation pulling you away.

Making It Your Own

I've added grilled chicken when I needed more protein, and I've thrown in a can of drained chickpeas when I wanted to keep it vegetarian but more filling. Arugula works beautifully in place of spinach if you want a peppery bite, and I've even used sun-dried tomatoes when cherry tomatoes weren't in season. The base is forgiving enough to handle whatever your fridge or your taste buds are asking for that day.

Serving Suggestions

This salad shines at picnics because it travels well and doesn't need to be kept piping hot, which means one less thing to worry about when you're hauling food to the park. I've served it alongside grilled vegetables, paired it with a crisp Pinot Grigio, and even eaten it as a main dish with crusty bread on the side. It works as a side for barbecue or as a light lunch on its own, and it never feels out of place no matter how casual or dressed up the occasion is.

Storage and Leftovers

Leftovers keep well in the fridge for up to two days, though the spinach will wilt further and the pasta will soak up more dressing as it sits. I usually make a little extra pesto-olive oil mixture to stir in before serving the second day, which brings back some of the moisture and brightness. Just pull it out of the fridge about 15 minutes before eating so it's not ice cold, because the flavors open up more at room temperature.

• Store in an airtight container to prevent the spinach from drying out or absorbing other fridge smells.
• If you know you'll have leftovers, toss only the portion you're serving with spinach and keep the rest plain for easier reheating.
• Add a squeeze of fresh lemon juice and a drizzle of olive oil before serving day-old salad to wake up the flavors.

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This salad has earned its place in my regular rotation because it's quick, forgiving, and always well received. Make it once, and I'm willing to bet it'll become one of those recipes you turn to without even looking at the instructions anymore.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, this salad is excellent for meal prep. Store the dressed tortellini in an airtight container in the refrigerator for up to 2 days. The flavors actually improve as they meld together.

→ What's the best way to cool the cooked tortellini?

After draining, rinse the hot tortellini under cold running water while gently stirring. This stops the cooking process and prevents the pasta from becoming mushy. You can also spread it on a baking sheet to cool faster.

→ Can I use jarred pesto instead of homemade?

Absolutely. Store-bought pesto works wonderfully and saves time. Just check the ingredient label if you have allergies, as some brands add tree nuts or different cheese varieties.

→ How do I prevent the salad from getting soggy?

Make sure the tortellini is completely cooled before tossing with the dressing. Pat the cherry tomatoes dry and add them just before serving if you're not eating immediately. Store dressing separately if making ahead.

→ What proteins pair well with this salad?

Grilled chicken breast, white beans, cannellini beans, or chickpeas add substantial protein. For seafood options, consider grilled shrimp or flaked white fish. These additions transform it into a complete main course.

→ Can I make this salad dairy-free?

Use dairy-free tortellini filled with vegetables or plant-based cheese, and swap the Parmesan for nutritional yeast. Choose a dairy-free pesto or make your own with seeds instead of Parmesan for a creamy base.