Pesto Tortellini Salad (Printable)

Fresh cheese tortellini tossed with basil pesto, cherry tomatoes, and baby spinach for a light, refreshing Italian-inspired dish.

# 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
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

# How To Make:

01 - Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions until al dente. Drain in a colander and rinse under cold water until completely cooled.
02 - In a large mixing bowl, whisk together the 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 with dressing. Toss gently to coat all ingredients evenly.
04 - Taste the salad and adjust salt, pepper, or lemon juice 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 comes together faster than you can set the table, which saved me more than once when friends texted they were coming over in an hour.
  • The pesto dressing seeps into every crevice of the tortellini, so each bite tastes fully flavored instead of just coated on the outside.
  • It actually tastes better after sitting for a bit, making it the rare dish that rewards you for preparing it ahead.
02 -
  • Rinsing the tortellini under cold water is not optional, because if you skip it, the residual heat will turn your spinach into a soggy mess instead of keeping it vibrant.
  • The salad tastes best after sitting for 20 to 30 minutes, so if you're in a rush, at least give it that much time for the flavors to marry.
  • If you're making this ahead, hold back the spinach and Parmesan and stir them in just before serving so they stay fresh and don't get slimy.
03 -
  • Toast the pine nuts in a dry skillet over medium heat, shaking the pan constantly, because they go from golden to burnt in about ten seconds and it's heartbreaking to waste them.
  • Use the best pesto you can find or make, because it's the star here and a bland jar will make the whole dish taste flat no matter what else you do right.
  • Don't overdress the salad at first, you can always add more pesto or oil, but you can't take it back once the pasta is swimming.
Go Back