Pesto Tortellini Salad (Printable)

Tender cheese tortellini with basil pesto, cherry tomatoes, and baby spinach. A refreshing Italian pasta salad ideal for picnics.

# Ingredient List:

→ 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 tablespoons extra virgin olive oil
06 - 1 tablespoon 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 Steps:

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

# Expert Hints:

01 -
  • It tastes like a fancy Italian lunch but comes together faster than ordering takeout.
  • The pesto clings to every ridge of the tortellini, so every bite bursts with basil and garlic.
  • You can serve it cold from the fridge or let it sit on the counter, and it stays delicious either way.
  • Leftovers actually improve overnight as the flavors soak into the pasta.
02 -
  • Rinsing the cooked tortellini under cold water is not optional; skipping this step leaves them sticky and warm, which makes the spinach wilt too much and turns the salad into a mushy mess.
  • If your pesto tastes flat or too thick, whisk in an extra tablespoon of lemon juice and a drizzle of olive oil before tossing; it transforms the dish from dull to vibrant in seconds.
  • Let the salad sit for at least 10 minutes before serving so the tortellini can soak up the dressing; it tastes twice as good after a short rest.
03 -
  • Use a vegetable peeler to shave thin ribbons of Parmesan over the top instead of grating it; the delicate curls look elegant and melt slightly into the warm tortellini.
  • If you are making your own pesto, blanch the basil leaves for five seconds before blending to keep the color bright green even after a day in the fridge.
  • For a creamier version, stir in two tablespoons of mascarpone or cream cheese with the pesto; it makes the dressing cling to the pasta like a dream.
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