Save to Pinterest My neighbor showed up one Saturday with a bowl of this salad, still cool from her fridge, and I ate half of it standing in my doorway before I even said hello. The pesto clung to every curve of the tortellini, and the tomatoes burst with that perfect balance of sweet and tart. I made her write down what she did, though she laughed and said it was barely a recipe. By Sunday I'd made my own batch twice, tweaking the lemon and adding more spinach each time. Now it's the dish I bring everywhere, and people always ask for the recipe like it's some kind of secret.
I brought this to a potluck once where everyone else showed up with casseroles and heavy mains, and my bowl was empty before the host even finished setting the table. Someone's kid, who supposedly hated anything green, kept sneaking back for more spinach-covered tortellini when his mom wasn't looking. A friend pulled me aside later and admitted she'd been eating the tomatoes straight out of the bowl with her fingers while pretending to arrange napkins. That's when I realized this salad had a way of turning people into quiet, happy thieves.
Ingredients
- Fresh cheese tortellini (500 g): The tender pillows of pasta are the heart of this dish, and fresh ones cook in half the time of dried, staying plump and soft without turning mushy.
- Cherry tomatoes (150 g, halved): Their natural sweetness and juicy pop contrast beautifully with the rich pesto, and halving them lets all that flavor spill into the salad.
- 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 anchor, whether you make it from scratch or use a good jar from the store; look for one with visible basil flecks and a bright green color.
- Extra virgin olive oil (2 tbsp): It loosens the pesto into a silky dressing that coats every piece instead of clumping in the bottom of the bowl.
- Lemon juice (1 tbsp): A splash of brightness cuts through the richness and wakes up all the other flavors, making everything taste more alive.
- Salt and black pepper: Taste as you go, because pesto and cheese can vary wildly in saltiness from brand to brand.
- Toasted pine nuts (30 g, optional): They add a buttery crunch that makes the whole salad feel a little more special, and toasting them takes two minutes.
- Grated Parmesan (30 g, optional): A final dusting on top adds a salty, nutty finish that people will scrape off the sides of the bowl.
Instructions
- Boil the tortellini:
- Bring a large pot of salted water to a rolling boil and cook the tortellini just until they float and turn tender, usually about 3 to 4 minutes for fresh pasta. Drain them in a colander and rinse under cold running 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 a pinch of salt and a few grinds of black pepper, adjusting until it tastes bright and balanced.
- 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 smashing the pasta.
- Adjust and serve:
- Taste a tortellini and see if it needs more lemon, salt, or pepper, then transfer the salad to a serving platter. Scatter toasted pine nuts and grated Parmesan over the top if you're using them, and serve it chilled or at room temperature.
Save to Pinterest One summer evening I made this for dinner on the porch, and we ate it straight from the bowl with wooden spoons while the sun went down. My partner kept going back for seconds, then thirds, and admitted he'd never thought of pasta salad as real food until that moment. The spinach had wilted just enough to taste like it belonged, and the pine nuts added little bursts of toasted richness with every bite. We didn't talk much, just passed the bowl back and forth and listened to the neighborhood settling into twilight.
Making It Your Own
This salad is incredibly forgiving, and you can swap ingredients based on what's in your fridge or what sounds good. I've used arugula instead of spinach for a peppery bite, and once I threw in some diced cucumber when I had too much from the garden. Grilled chicken turns it into a full meal, or you can toss in a can of drained chickpeas for extra protein without turning on the stove. Sun-dried tomatoes, diced mozzarella, or even roasted red peppers all work beautifully, so don't be afraid to experiment.
Storing and Serving Tips
This salad keeps well in the fridge for up to three days, and honestly it tastes even better the next day when the flavors have had time to meld. Store it in an airtight container and give it a good stir before serving, adding a drizzle of olive oil if it looks dry. I like to bring it to room temperature for about twenty minutes before serving, because the pesto flavor comes alive when it's not ice cold. If you're making it ahead for a party, wait to add the spinach and pine nuts until just before serving so everything stays crisp and fresh.
What to Serve Alongside
This salad pairs beautifully with grilled meats, roasted vegetables, or a simple green salad dressed with vinaigrette. I've served it next to garlic bread for a casual dinner, and it also works as a side dish at barbecues where everyone's bringing something heavy. A crisp white wine like Pinot Grigio or Sauvignon Blanc cuts through the richness of the pesto, and sparkling water with lemon is perfect if you want something non-alcoholic.
- Try it with grilled lemon chicken or seared shrimp for a complete summer meal.
- Serve it cold at a picnic with crusty bread and fresh fruit on the side.
- Double the batch if you're feeding a crowd, because it disappears faster than you'd think.
Save to Pinterest This salad has become my go-to for almost every occasion, from weeknight dinners to last-minute gatherings, because it never fails to make people happy. I hope it becomes one of those recipes you make without thinking, the kind you can throw together on a Tuesday and feel like you've done something special.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare it several hours in advance. Store it in an airtight container in the refrigerator. The flavors actually meld beautifully when sitting together. Stir gently before serving, and add fresh spinach just before serving if you prefer it less wilted.
- → What's the best pesto to use?
Both store-bought and homemade pesto work wonderfully. Homemade provides fresher basil flavor, while quality store-bought varieties offer convenience. Look for pesto with visible basil and pine nuts. If using homemade, avoid over-processing to maintain texture and vibrant color.
- → How do I prevent the tortellini from becoming mushy?
Cook the tortellini just until al dente according to package instructions, then immediately drain and rinse under cold water. This stops the cooking process and prevents overcooking. Pat dry before tossing with the dressing to avoid excess moisture diluting the pesto.
- → What substitutions work for dietary restrictions?
For dairy-free, use vegan tortellini and omit Parmesan or use nutritional yeast. Replace spinach with arugula or kale for variation. Add chickpeas, grilled chicken, or tofu for additional protein. Verify all ingredients, especially pesto, for potential allergens.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to three days. The salad tastes best when chilled or at room temperature. If the dressing seems absorbed, drizzle additional olive oil and lemon juice before serving. Keep garnishes separate until ready to eat for optimal texture.
- → What wine pairs best with this dish?
Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the basil pesto beautifully. Their acidity cuts through the richness of the pesto and olive oil while enhancing the fresh vegetables. For lighter meals, a sparkling white wine also works wonderfully.