Pin It My neighbor knocked on the door one July afternoon with a bowl of this tortellini salad, still cool from her fridge. I'd been complaining about the heat all week, too tired to cook anything that required turning on the oven. One bite and I understood why she smiled when she handed it over. The pesto clung to every pillow of pasta, the tomatoes burst with sweetness, and the spinach added just enough green freshness to make it feel virtuous. I made my own version two days later and haven't stopped since.
I brought this to a potluck once, doubting anyone would care about pasta salad when there were ribs and pies on the table. It was gone in twenty minutes. Three people asked for the recipe, and one friend texted me the next day asking if pesto worked on other pasta shapes. I told her yes, but the tortellini pockets somehow hold onto the dressing better than anything else I've tried.
Ingredients
- Fresh cheese tortellini (500 g): The little pasta pillows are the heart of this dish, each one stuffed with creamy cheese that balances the bright pesto. I always grab the refrigerated kind because they cook faster and have a tender bite that dried versions can't match.
- Cherry tomatoes (150 g, halved): Their natural sweetness cuts through the richness of the pesto and adds pops of juice with every forkful. I learned to halve them so the flavor spreads throughout instead of rolling away whole.
- Baby spinach (75 g, roughly chopped): It wilts slightly when tossed with warm pasta, turning silky without losing its fresh green taste. Chopping it keeps long leaves from tangling around your fork in awkward clumps.
- Basil pesto (100 g): This is where all the herby, garlicky magic lives, coating every piece of pasta in vibrant green flavor. Homemade is wonderful, but a good jarred pesto works beautifully when time is short.
- Extra virgin olive oil (2 tbsp): It loosens the pesto into a silky dressing that flows easily through the salad instead of clumping. Don't skip this, it makes everything glossy and luxurious.
- Lemon juice (1 tbsp): Just enough brightness to wake up the basil and keep the richness from feeling heavy. I once forgot this step and the salad tasted flat, never again.
- Salt and black pepper: Essential for balancing flavors and making sure every element sings. Taste before serving because pesto saltiness varies wildly by brand.
- Toasted pine nuts (30 g, optional): They add a buttery crunch that makes each bite more interesting. I toast them in a dry pan until golden, watching closely because they burn in seconds.
- Grated Parmesan (30 g, optional): A final sprinkle adds sharp, salty depth and makes the whole dish look more elegant on the plate.
Instructions
- Cook the tortellini:
- Bring a big pot of well salted water to a rolling boil, then add the tortellini and cook them just until they float and turn tender, usually about 3 to 4 minutes for fresh. Drain them in a colander and rinse under cold water to stop the cooking and cool them down quickly so they don't turn mushy.
- Make the dressing:
- In a large mixing bowl, whisk together the pesto, olive oil, and lemon juice until smooth and pourable. Season it with a pinch of salt and a few grinds of black pepper, tasting as you go because pesto can be quite salty on its own.
- Toss everything together:
- Add the cooled tortellini, halved cherry tomatoes, and chopped spinach to the bowl with the dressing. Use a big spoon or your hands to toss gently, making sure every piece gets coated without crushing the delicate pasta.
- Adjust and garnish:
- Taste the salad and add more salt, pepper, or lemon juice if needed to brighten the flavors. Transfer to a serving platter and scatter toasted pine nuts and grated Parmesan over the top if you're using them, then serve it chilled or at room temperature.
Pin It 
One evening I packed this into containers for my sister's family when she was too swamped to think about dinner. Her kids, who normally pick at anything green, ate it without complaint. She texted me later that night asking how I got spinach past them. I told her it was the pesto, but really I think it was just hunger and the fact that pasta always wins.
Making It Ahead
This salad is one of those rare dishes that actually gets better after a few hours in the fridge, as the flavors meld and the tortellini soak up the dressing. I make it in the morning before work and let it chill all day, giving it a quick toss before serving. If it looks a little dry after refrigeration, stir in a splash of olive oil or a spoonful of extra pesto to bring back the shine.
Swaps and Additions
I sometimes toss in grilled chicken strips or a can of drained chickpeas when I need more protein to make it a full meal. Arugula or baby kale can replace the spinach if you want a peppery, more assertive green flavor. Sun dried tomatoes, diced mozzarella, or even chopped artichoke hearts fit right in without changing the spirit of the dish.
Serving Suggestions
This salad shines at room temperature on a picnic blanket or straight from the fridge on a hot afternoon when you want something cool and satisfying. It pairs beautifully with grilled vegetables, crusty bread, or a simple green salad on the side. A crisp white wine like Pinot Grigio or a sparkling water with lemon feels just right alongside it.
- Serve it in individual bowls for a casual lunch or pile it on a big platter for a crowd.
- Leftovers keep well for up to two days, though the spinach may wilt further over time.
- If you're bringing it somewhere, pack the pine nuts and Parmesan separately and sprinkle them on just before serving so they stay crunchy.
Pin It This salad has become my answer to summer laziness and last minute invitations, the kind of recipe that makes you look like you tried harder than you did. I hope it does the same for you.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, you can prepare the components in advance. Cook the tortellini and store it separately, chop vegetables, and prepare the dressing. Combine them 2-3 hours before serving to prevent the pasta from becoming too soft. This makes it perfect for meal prep.
- → What's the best way to store leftovers?
Keep the salad in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more dressing over time, which is actually flavorful. You can add a splash of lemon juice or olive oil when serving to refresh it.
- → Can I use frozen tortellini instead of fresh?
Absolutely. Frozen tortellini works well and often cooks in the same time as fresh. Simply follow the package instructions and cool it under cold water before mixing with other ingredients.
- → How can I make this more substantial?
Add grilled chicken, roasted vegetables, white beans, or canned chickpeas for extra protein and heartiness. You can also include mozzarella balls or sun-dried tomatoes for additional flavor and texture variations.
- → What if I don't have fresh basil pesto?
Store-bought pesto works perfectly and saves time. You can also make a quick pesto by blending fresh basil, garlic, pine nuts, Parmesan, and olive oil. Alternatively, use sun-dried tomato pesto or arugula pesto for a different flavor profile.
- → Is this suitable for vegetarians and vegans?
The salad is vegetarian as written due to cheese in the tortellini and pesto. For a vegan version, use dairy-free tortellini and vegan pesto, omit the Parmesan, or substitute it with nutritional yeast. Always check ingredient labels for allergens.