Pesto Tortellini Salad (Print View)

Tender cheese tortellini tossed with basil pesto, cherry tomatoes, and fresh spinach for an easy, refreshing Italian summer 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 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 It:

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. Toss gently to coat everything evenly with the dressing.
04 - Taste and adjust seasoning with 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 Suggestions:

01 -
  • It tastes better after sitting for an hour, so you can make it ahead and actually enjoy your guests.
  • The pesto does all the flavor work, no complicated dressing or measuring tiny spice jars.
  • It works as a side dish or a full lunch, and leftovers keep beautifully for two days.
02 -
  • Rinse the tortellini under cold water right after draining, or they will stick together into one giant clump and tear when you try to separate them.
  • Add the spinach while the tortellini are still slightly warm so it wilts just a bit, but not so hot that it turns dark and soggy.
  • If the salad looks dry after sitting in the fridge, drizzle a little more olive oil and toss again before serving.
03 -
  • Toast the pine nuts in a dry skillet over medium heat, shaking the pan constantly, because they go from golden to burned in seconds.
  • If your pesto is thick and pasty, thin it with a tablespoon of the pasta cooking water before draining, it will cling better and taste creamier.
  • Taste the salad cold if you plan to serve it cold, flavors mute when chilled so you may need an extra squeeze of lemon or pinch of salt.
Go Back