Pesto Tortellini Salad (Printable)

Fresh cheese tortellini with basil pesto, cherry tomatoes, and spinach. Light, vibrant, and ready in just 25 minutes.

# Ingredient list:

→ 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

# Cooking steps:

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 if 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 advice:

01 -
  • It comes together faster than ordering takeout and tastes like you planned it all week.
  • The pesto clings to every curve of the tortellini, so every bite is packed with flavor.
  • You can serve it cold from the fridge or let it sit on the counter, and it tastes great either way.
  • Leftovers actually get better overnight as the spinach softens and soaks up the dressing.
02 -
  • Rinsing the tortellini under cold water is essential, or they'll keep cooking and turn mushy in the bowl.
  • If your pesto is too thick, the olive oil helps it spread evenly instead of clumping in one spot.
  • Don't skip tasting before serving, store-bought pesto varies wildly in saltiness, and you might need to adjust.
03 -
  • Toast your pine nuts in a dry skillet over medium heat, watching them closely, they go from golden to burnt in seconds.
  • If you're making this ahead, hold back half the spinach and stir it in just before serving so some stays bright and crisp.
  • Use fresh tortellini instead of dried, it cooks faster and has a softer, more delicate texture that works better in cold salads.
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