Pesto Tortellini Salad

My neighbor knocked on the door one July afternoon holding a bag of fresh tortellini from the Italian market downtown. She needed something cold, fast, and impressive for a garden party in two hours. We pulled out pesto, tomatoes still warm from her windowsill, and a handful of spinach I had wilting in the crisper. Twenty minutes later, we had a bowl so bright and fragrant that guests kept asking for the recipe. She still texts me every summer when tortellini goes on sale.

I made this for a potluck at work once, and three people asked if I catered it. The secret was using really good pesto and not overdressing the salad. One coworker, who claimed she hated pasta salads, came back for seconds and admitted she was wrong about the whole category. Now she brings a version of this to every office picnic, and I pretend not to notice she uses twice as much Parmesan as I do.

Ingredients

• Fresh cheese tortellini (500 g): The pillowy texture and creamy filling make this salad feel indulgent, and cooking them just until al dente keeps them from turning mushy when tossed with dressing.
• Cherry tomatoes (150 g, halved): Their sweet juice mingles with the pesto and creates little pockets of flavor; choose the ripest ones you can find for maximum impact.
• Baby spinach (75 g, roughly chopped): It wilts slightly when mixed with warm tortellini, adding a tender green contrast without overpowering the basil.
• Basil pesto (100 g): The backbone of the dish; homemade is incredible, but a good jarred pesto works beautifully if you add a squeeze of lemon to brighten it up.
• Extra virgin olive oil (2 tbsp): Loosens the pesto so it coats evenly and adds a silky richness that makes every forkful feel luxurious.
• Lemon juice (1 tbsp): Cuts through the richness of the cheese and pesto, waking up all the flavors with a bright, tangy lift.
• Salt and black pepper: Essential for balancing the dish; taste before serving because pesto saltiness varies wildly between brands.
• Toasted pine nuts (30 g, optional): They add a buttery crunch that makes the salad feel restaurant-worthy, and toasting them takes only three minutes.
• Grated Parmesan (30 g, optional): A final dusting adds a sharp, salty note that ties everything together and makes people lean in for a closer look.

Instructions

Cook the tortellini:

Bring a large pot of generously salted water to a rolling boil, then add the tortellini and cook until they float and feel tender but still have a slight bite, usually 3 to 4 minutes. Drain them in a colander and rinse under cold running water to stop the cooking and cool them down quickly, which prevents them from clumping together.

Mix the dressing:

In a large mixing bowl, whisk together the pesto, olive oil, and lemon juice until smooth and glossy, then season with a pinch of salt and a few grinds of black pepper. Taste it on a spoon; it should be bright and well-balanced, not too thick or too oily.

Combine everything:

Add the cooled tortellini, halved cherry tomatoes, and chopped spinach to the bowl, then toss gently with your hands or a large spoon until every piece is coated in the green dressing. Be careful not to crush the tortellini or bruise the tomatoes; a light touch keeps the salad looking as good as it tastes.

Adjust and serve:

Taste a bite and adjust the seasoning with more salt, pepper, or a squeeze of lemon if needed, then transfer to a serving platter or bowl. Scatter toasted pine nuts and grated Parmesan over the top if you like, and serve it chilled from the fridge or at cool room temperature.

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One summer evening, I packed this salad into a big glass jar and took it to the park for an impromptu dinner with friends. We sat on a blanket under the trees, passing around forks and laughing as the sun went down. Someone said it tasted like vacation, and I realized that is exactly what a good pasta salad should feel like: easy, joyful, and worth repeating. Now I make it whenever I want to remember that night.

Making It Your Own

This salad is a blank canvas, and I have learned that almost any addition works as long as you keep the pesto-tortellini base intact. Grilled chicken or shrimp turn it into a hearty main course, while a handful of drained chickpeas make it more filling without adding meat. I have swapped baby spinach for peppery arugula when I want a sharper bite, and once I stirred in roasted red peppers from a jar, which added a sweet smokiness that everyone loved. If you have leftover grilled vegetables, chop them up and toss them in; zucchini, eggplant, and bell peppers all play nicely with pesto.

Storing and Serving Tips

I always make this salad a few hours ahead and let it chill in the fridge, which gives the flavors time to meld and makes serving stress-free. It keeps well for up to two days in an airtight container, though the spinach may darken slightly and the tomatoes will release a bit more juice. If you are taking it to a potluck, pack the pine nuts and Parmesan separately and sprinkle them on just before serving so they stay crunchy. At room temperature, the pesto loosens up and becomes even more fragrant, so I often pull the bowl out of the fridge 20 minutes before guests arrive.

What to Serve Alongside

This salad shines as a light main dish on hot days, but it also works beautifully as a side next to grilled fish, roasted chicken, or even a simple frittata. I have served it with crusty bread and a chilled glass of Pinot Grigio for an easy lunch that feels like a mini Italian escape. For a bigger spread, pair it with a platter of sliced salami, fresh mozzarella, and marinated olives, and let people graze. The bright, herby flavors cut through richer dishes, so it is perfect alongside anything grilled or roasted.

• Chill the salad for at least 30 minutes if you want the flavors to deepen and the tortellini to firm up slightly.
• If the dressing looks dry after refrigeration, stir in a tablespoon of olive oil or a splash of pasta cooking water to bring it back to life.
• Toast extra pine nuts and keep them in a jar; they are perfect for sprinkling on salads, roasted vegetables, or even morning yogurt.

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This salad has become my go-to when I need something that looks like I tried but did not actually require much effort. It reminds me that the best meals are often the simplest ones, built on good ingredients and shared with people who appreciate them.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, this salad is excellent for meal prep. Prepare it up to 4 hours ahead and refrigerate. The flavors meld beautifully. If it seems dry when serving, add a splash of olive oil or lemon juice to refresh the dressing.

→ What type of pesto works best?

Fresh basil pesto delivers the most vibrant flavor, but quality store-bought pesto is convenient and delicious. For variations, try sun-dried tomato pesto or arugula pesto for different flavor profiles.

→ How do I keep the pasta from becoming mushy?

Cook the tortellini to al dente according to package instructions, then immediately rinse with cold water to stop the cooking process. This ensures the pasta remains tender but firm.

→ What proteins pair well with this salad?

Grilled chicken breast, white beans, or drained canned chickpeas add substantial protein. Grilled shrimp or white fish also complement the pesto and tomato flavors beautifully.

→ Can I substitute the spinach?

Absolutely. Arugula adds a peppery bite, while baby kale provides heartiness. Mixed greens, romaine, or even roasted vegetables like zucchini and bell peppers work wonderfully as alternatives.

→ Is this vegetarian and vegan-friendly?

The dish is vegetarian as written due to cheese tortellini and Parmesan. For a vegan version, use plant-based tortellini and replace the pesto with a nut-based or oil-based alternative without dairy ingredients.