Pesto Tortellini Salad (Printable)

A refreshing pasta salad with tender tortellini, basil pesto, juicy tomatoes, and fresh spinach. Ready in just 25 minutes.

# 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 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

# 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 until completely cooled.
02 - In a large mixing bowl, whisk together the pesto, extra virgin olive oil, and fresh lemon juice. Season with salt and freshly ground black pepper to taste.
03 - Add the cooled tortellini, halved cherry tomatoes, and chopped baby spinach to the bowl. Toss gently to coat all ingredients evenly with the dressing.
04 - Taste the salad and adjust salt, pepper, or lemon juice as needed for optimal flavor balance.
05 - Transfer to a serving platter and garnish with toasted pine nuts and grated Parmesan cheese if desired. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It comes together in the time it takes to boil pasta, making it ideal for those nights when you need dinner fast but still want something that tastes homemade and satisfying.
  • The flavors actually improve after a few hours in the fridge, so you can make it ahead and let it wait for you instead of the other way around.
02 -
  • Rinsing the cooked tortellini under cold water is not optional, it stops the cooking immediately and prevents a gummy, sticky texture that will ruin the salad.
  • The olive oil in the dressing is what keeps the pesto from clumping and seizing up, especially if you refrigerate the salad, so don't reduce or skip it.
03 -
  • Always taste your pesto before mixing it into the dressing, some brands are much saltier or more garlicky than others and you may need to adjust the oil and lemon accordingly.
  • If you can find it, use fresh tortellini from the refrigerated section instead of dried, the texture is silkier and they cook in a fraction of the time.
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