Pesto Tortellini Salad (Print)

A vibrant pasta salad featuring tender cheese tortellini tossed with basil pesto, juicy cherry tomatoes, and fresh baby spinach.

# Components:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • It comes together in twenty-five minutes with barely any actual cooking required.
  • The pesto clings to every curve of the tortellini, so each forkful is packed with flavor.
  • You can serve it cold, warm, or anywhere in between without losing a thing.
  • It travels beautifully to picnics and potlucks, getting even better as it sits.
02 -
  • Rinse the tortellini under cold water immediately after draining or they'll clump together and absorb all the dressing.
  • If your pesto is thick, add the olive oil gradually while whisking to create a smooth, pourable consistency.
  • Let the salad sit for ten minutes before serving so the spinach softens and the flavors meld together beautifully.
03 -
  • Toast your pine nuts in a dry skillet over medium heat, watching closely, because they go from golden to burnt in seconds.
  • Use the best pesto you can find or afford, since it's the star here and every spoonful matters.
  • If you're making this ahead, keep the dressing separate and toss everything together just before serving to keep the spinach bright and crisp.
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