Pesto Tortellini Salad

My neighbor showed up at my door one Saturday with a bowl of this salad, still cool from her fridge, and I ate half of it standing in my kitchen before even saying thank you. The pesto clung to every pocket of the tortellini, the tomatoes burst with sweetness, and the spinach added just enough green crunch to make it feel virtuous. I asked for the recipe immediately, scribbling it on the back of a grocery receipt. That bowl became my go-to for every summer gathering, every last-minute dinner, every time I needed something that tasted like effort but took almost none.

I brought this to a potluck once where someone had made an elaborate layered salad with seventeen ingredients and homemade croutons. Mine was gone first. People kept asking what was in it, expecting some secret technique, and I had to admit it was just good tortellini, decent pesto, and the willingness to not overthink it. Sometimes the simplest things win because they let the ingredients speak without shouting.

Ingredients

• Fresh cheese tortellini (500 g): The plump, tender kind from the refrigerated section works best here because it cooks quickly and holds its shape when tossed, avoid the frozen stuff if you can.
• Cherry tomatoes (150 g, halved): Their natural sweetness balances the richness of the pesto, and halving them lets their juice mingle with the dressing.
• Baby spinach (75 g, roughly chopped): It wilts just slightly when tossed with warm pasta, adding color and a mild earthy note without overpowering anything.
• Basil pesto (100 g): This is your flavor engine, whether you make it from scratch or grab a good jar, just taste it first to make sure its bright and garlicky.
• Extra virgin olive oil (2 tbsp): It loosens the pesto into a proper dressing and adds a silky mouthfeel.
• Lemon juice (1 tbsp): A splash of acidity wakes everything up and keeps the salad from feeling too heavy.
• Salt and black pepper: Season to taste, remembering that pesto and Parmesan are already salty.
• Toasted pine nuts (30 g, optional): They add a buttery crunch that makes the dish feel a little fancy.
• Grated Parmesan (30 g, optional): A final sprinkle adds sharpness and ties the whole Italian vibe together.

Instructions

Cook the tortellini:

Bring a large pot of well-salted water to a rolling boil, then add the tortellini and cook according to the package directions until theyre tender but still have a little 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. Taste it and add salt and pepper as needed, keeping in mind the pasta will dilute the flavor slightly.

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 without smashing the pasta.

Adjust and serve:

Taste a bite and see if it needs more lemon, salt, or pepper, then transfer to a serving platter. Scatter toasted pine nuts and grated Parmesan over the top if youre using them, and serve it chilled or at room temperature.

Save

I made this for a picnic in the park one July afternoon, and we ate it straight from the container with wooden forks while sitting on a blanket. The sun was hot, the salad was cold, and nobody cared that we forgot napkins. It was one of those meals that tasted better because of where we were, but I think it also made where we were taste better too.

Make It Your Own

If you want more protein, toss in some grilled chicken sliced into strips, or stir through a drained can of chickpeas for a vegetarian boost. Swap the spinach for peppery arugula or baby kale if you want a sharper green note. You can even add diced mozzarella or crumbled feta for extra creaminess, though the cheese tortellini already brings plenty of richness to the table.

Storing and Serving

This salad keeps well in an airtight container in the fridge for up to three days, though the spinach may wilt a bit more as it sits. If youre making it ahead for a party, hold off on adding the spinach and pine nuts until just before serving so they stay crisp. It travels beautifully in a cooler for picnics or potlucks, and you can serve it straight from the container or transfer it to a pretty bowl at the last minute.

Pairing and Presentation

This salad shines alongside grilled meats, crusty bread, or a simple roasted vegetable platter. A crisp white wine like Pinot Grigio or a sparkling water with lemon makes it feel like a real occasion. For presentation, pile it high on a wide shallow platter, let the colors show, and finish with a generous handful of Parmesan and pine nuts so it looks as good as it tastes.

• Serve it in individual bowls for a sit down lunch or pile it on a big platter for a buffet style spread.
• Add a few fresh basil leaves on top for a pop of color and an extra hint of herbaceousness.
• If youre serving it warm, skip the fridge time and toss the spinach in right after draining the pasta so it wilts just slightly.

Save

This is the kind of recipe that makes you look like you tried harder than you did, and honestly, thats my favorite kind. Keep the ingredients simple, let them shine, and enjoy every bite.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare the components in advance and assemble just before serving. Store the cooled tortellini and dressing separately in the refrigerator for up to 2 days. Add fresh vegetables and toss together when ready to serve to maintain crispness.

→ What's the best way to cook tortellini?

Bring a large pot of salted water to a rolling boil and add tortellini. Cook according to package instructions until al dente, usually 8-10 minutes. Drain and rinse immediately under cold water to stop the cooking process and cool the pasta quickly.

→ Can I use store-bought pesto or homemade?

Both work wonderfully. Store-bought pesto is convenient and delivers consistent results, while homemade pesto offers fresher basil flavor. If making your own, blend fresh basil, garlic, pine nuts, Parmesan, and olive oil until your desired consistency is reached.

→ How can I add more protein to this dish?

Consider adding grilled chicken breast, drained canned chickpeas, or white beans for plant-based protein. You can also top with grilled shrimp or crispy bacon for additional flavor and substance. Adjust seasoning as needed when adding proteins.

→ What are good substitutions for spinach?

Arugula provides a peppery bite, while baby kale offers a heartier texture. Rocket, romaine lettuce, or mixed greens also work well. Each option brings different flavor profiles, so choose based on your taste preferences and what you have available.

→ Should this salad be served warm or cold?

Either way is delicious. Serve chilled straight from the refrigerator for a refreshing summer meal, or at room temperature for fuller flavor development. Avoid serving hot, as the fresh vegetables and pesto taste best when cool or at ambient temperature.