Pesto Tortellini Salad

My neighbor brought this to a block party three summers ago, and I watched the bowl empty in minutes. Everyone kept asking for the recipe, circling back with paper napkins to scribble notes. I made it the following weekend and understood why: the pesto clings to every pocket of tortellini, the tomatoes burst with sweetness, and the spinach adds just enough green freshness to make you feel virtuous. It's become my go-to whenever I need something that looks impressive but comes together while the pasta water boils.

I once made this for a last-minute potluck when I realized at noon I had nothing prepared. I cooked the tortellini, tossed everything together in a glass bowl, and sprinkled pine nuts on top in the car. Three people asked if I catered it. That's when I learned that simple food, done with good ingredients, always wins over fussy recipes that take all afternoon.

Ingredients

• Fresh cheese tortellini (500 g): The pillowy filling soaks up the pesto better than dried pasta ever could, and it cooks in just a few minutes so you are never stuck at the stove.
• Cherry tomatoes (150 g, halved): Their juice mingles with the pesto and creates little pockets of sweet acidity, use the ripest ones you can find for maximum flavor.
• Baby spinach (75 g, roughly chopped): It wilts slightly when tossed with warm tortellini, adding color and a mild earthy note without overpowering the basil.
• Basil pesto (100 g): The heart of the dish, whether you make it fresh or grab a good jar, look for bright green color and the smell of basil when you open it.
• Extra virgin olive oil (2 tbsp): This loosens the pesto so it coats every piece instead of clumping, and adds a silky richness.
• Lemon juice (1 tbsp): A squeeze of brightness that cuts through the richness and makes all the flavors pop, fresh lemon is always better than bottled.
• Salt and black pepper: Taste before serving, the pesto and cheese bring salt but you will likely want a few grinds of pepper.
• Toasted pine nuts (30 g, optional): Their buttery crunch adds texture and a little luxury, toast them in a dry pan until golden and fragrant.
• Grated Parmesan (30 g, optional): A final sprinkle adds sharpness and makes the dish look like it came from a deli case.

Instructions

Cook the tortellini:

Bring a large pot of salted water to a rolling boil, then add the tortellini and cook according to the package directions until they are tender but still have a slight bite. Drain them in a colander and rinse under cold water to stop the cooking and cool them down quickly.

Make the dressing:

In a large mixing bowl, whisk together the pesto, olive oil, and lemon juice until smooth and pourable. Season with a pinch of salt and a few grinds of black pepper, tasting as you go.

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 with the green pesto.

Adjust and garnish:

Taste a piece and add more salt, pepper, or lemon juice if needed. Transfer to a serving platter and scatter toasted pine nuts and grated Parmesan over the top if you are using them.

Serve:

This salad is delicious served immediately at room temperature, or chilled in the fridge for an hour to let the flavors meld. Either way, give it a gentle toss before serving.

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My sister made this for her daughter's birthday picnic and set it out on a checkered blanket under a tree. The kids ignored it, but every parent filled their plate twice. We sat in the shade, talking and laughing, and someone said it tasted like summer in a bowl. I think about that afternoon whenever I make it now, how food can turn a regular Saturday into a memory.

Making It Your Own

This salad is a template, not a rulebook. I have added grilled chicken strips when I needed more protein, stirred in drained chickpeas for a vegetarian boost, and swapped arugula for spinach when I wanted a peppery bite. Once I used sun-dried tomatoes instead of cherry tomatoes because that is what I had, and it was just as good. Trust your instincts and use what is in your fridge.

Storing and Serving

This salad keeps well in an airtight container in the fridge for up to two days, though the spinach will soften and the tomatoes will release more juice. I actually like it better the next day when the pesto has had time to seep into every fold of pasta. If you are bringing it somewhere, pack the pine nuts and Parmesan separately and sprinkle them on just before serving so they stay crunchy.

Pairing and Presentation

I serve this alongside grilled vegetables in the summer or with crusty bread and a simple green salad for an easy dinner. It also works beautifully on a buffet table next to roasted chicken or baked salmon. A chilled Pinot Grigio or sparkling water with lemon fits the mood perfectly.

• Use a wide shallow bowl so people can see all the colors and textures.
• If you are making it ahead, reserve a handful of fresh spinach and tomatoes to toss in right before serving for extra brightness.
• Double the recipe without hesitation, it disappears faster than you think.

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This is one of those recipes that makes you look like you tried harder than you did. Bring it anywhere, and people will assume you spent the afternoon in the kitchen, when really you just boiled pasta and stirred a few things together.

Recipe FAQ

→ Can I make this salad ahead of time?

Yes, this salad tastes even better after a few hours as the flavors meld together. Prepare it up to 4 hours in advance and store in an airtight container in the refrigerator. Add fresh garnishes just before serving for optimal texture.

→ What can I substitute for basil pesto?

You can use sun-dried tomato pesto, arugula pesto, or even a simple olive oil and lemon vinaigrette. Spinach-based pesto works well for a milder flavor. Adjust quantities based on your preferred intensity.

→ How do I prevent the tortellini from becoming mushy?

Cook tortellini until just al dente according to package instructions, then immediately rinse under cold water to stop the cooking process. This prevents overcooking and maintains a tender but firm texture.

→ Is this suitable for meal prep?

Absolutely. Prepare the components separately and store in containers for up to 3 days. Combine tortellini, vegetables, and dressing just before eating to maintain freshness and prevent sogginess.

→ What protein options work best with this salad?

Grilled chicken breast, white beans, chickpeas, and fresh mozzarella balls all complement the pesto flavors beautifully. For seafood, consider adding shrimp or white fish for a lighter protein option.

→ Can I make the pesto from scratch?

Certainly. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil in a food processor until smooth. Homemade pesto offers superior freshness and can be made in about 5 minutes, extending total prep time slightly.