Pesto Tortellini Salad (Printable Version)

Fresh cheese tortellini tossed with basil pesto, cherry tomatoes, and spinach. Ideal for picnics and summer dining.

# 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 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

# Directions:

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 salt and pepper 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 Tips:

01 -
  • It comes together faster than ordering takeout, and tastes like you spent an hour in the kitchen.
  • The leftovers actually get better as the pesto seeps into every pocket of pasta overnight.
  • You can serve it cold straight from the fridge or let it sit on the counter, no reheating needed.
  • It works as a side dish or the main event, depending on how hungry everyone is.
02 -
  • Rinsing the pasta under cold water isn't just about cooling it down, it stops the starches from making everything gummy and sticky.
  • If your pesto is really thick, add the olive oil gradually while tossing so the dressing stays creamy instead of separating into oily puddles.
  • Don't skip tasting before you serve, because store-bought pesto can be wildly different in saltiness and you might need extra lemon to brighten it up.
03 -
  • Toast the pine nuts in a dry skillet over medium heat, shaking the pan constantly, because they go from golden to burnt in seconds.
  • Use the best pesto you can find or make your own with fresh basil, because it's the star of the dish and a mediocre one will show.
  • If you're making this ahead, reserve a little extra pesto and olive oil to refresh the salad before serving, since the pasta absorbs the dressing as it sits.
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