Save to Pinterest My neighbor showed up one afternoon with a huge container of this salad, still cool from her fridge, and I ate half of it standing at my counter before I even thought to grab a fork. The pesto clung to every pocket of the tortellini, and the tomatoes burst with every bite. I asked for the recipe immediately. She laughed and said it was just what she threw together when her garden exploded with basil.
I brought this to a potluck once and watched three people go back for seconds before the main course even came out. One friend asked if I used fresh pasta, and I had to admit it was just the refrigerated tortellini from the grocery store. Sometimes the simplest moves win. The pesto does all the heavy lifting, and the tomatoes add that little pop of acid that keeps you reaching for more.
Ingredients
- Fresh cheese tortellini (500 g): The refrigerated kind works beautifully here, plump and tender, with creamy cheese filling that plays perfectly with pesto.
- Cherry tomatoes (150 g, halved): Use the ripest ones you can find, their sweetness balances the richness of the cheese and the punch of basil.
- Baby spinach (75 g, roughly chopped): It wilts slightly when tossed with warm pasta, turning silky without losing its fresh green flavor.
- Basil pesto (100 g): Store-bought saves time, but if you have homemade in the freezer, this is the moment to use it.
- Extra virgin olive oil (2 tbsp): Loosens the pesto into a glossy dressing that coats every piece instead of clumping.
- Lemon juice (1 tbsp): Brightens everything and keeps the salad from tasting too heavy or one-note.
- Salt and black pepper: Taste as you go, the pesto might already be salty depending on the brand.
- Toasted pine nuts (30 g, optional): They add crunch and a buttery richness that makes the dish feel a little fancy.
- Grated Parmesan (30 g, optional): A final sprinkle right before serving adds a salty, nutty finish.
Instructions
- Boil the tortellini:
- Bring a large pot of well-salted water to a rolling boil and cook the tortellini until they float and feel tender but still have a little bite, usually about 3 to 4 minutes. Drain them in a colander and rinse under cold 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. Season with a pinch of salt and a few grinds of black pepper, then taste it on a piece of pasta if you want to be sure.
- Toss everything together:
- Add the cooled tortellini, halved cherry tomatoes, and chopped spinach to the bowl. Use a large spoon or your hands to gently toss everything until every piece is coated in that green, glossy dressing.
- Adjust and serve:
- Taste a bite and add more salt, pepper, or a squeeze of lemon if it needs it. Transfer to a serving platter and scatter the toasted pine nuts and Parmesan over the top if you are using them.
Save to Pinterest I made this on a day when I had no plan and no energy, and it turned into one of those meals that reminded me why I love cooking. My kids ate it without complaint, my husband had three helpings, and I got to sit down and eat something that tasted like effort even though it took less time than ordering takeout. That is the magic of a good pasta salad.
Make It Your Own
I have added grilled chicken to this when I needed it to feel more like dinner, and I have stirred in drained chickpeas when I wanted to skip the meat but still add some heft. Arugula works beautifully in place of spinach if you want a peppery bite, and I have even used sun-dried tomatoes when my cherry tomatoes were sad and pale. This recipe does not ask for much, and it forgives almost everything.
Serving and Storing
Serve this chilled or at room temperature, it works either way depending on your mood and the weather. I like to pull it out of the fridge about twenty minutes before serving so the flavors wake up a little. Leftovers keep in an airtight container in the fridge for up to two days, though the spinach will soften and the pasta will soak up more dressing. If it looks dry the next day, stir in a spoonful of olive oil or a little more pesto to bring it back to life.
Pairing and Occasions
This salad shines at picnics and potlucks because it travels well and tastes great even after sitting out for a bit. I have served it alongside grilled sausages, roasted vegetables, and crusty bread, and it always feels right. A crisp white wine like Pinot Grigio or a sparkling water with lemon fits the mood perfectly.
- Double the recipe if you are feeding a crowd, it disappears faster than you think.
- Toast the pine nuts in a dry skillet over medium heat until golden and fragrant, it only takes three minutes.
- Taste the pesto before you add extra salt, some brands are much saltier than others.
Save to Pinterest This is the kind of recipe you will make again and again without thinking too hard about it. It is reliable, flexible, and always tastes like summer no matter what month it is.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, this salad can be prepared several hours in advance. Store it in an airtight container in the refrigerator. The flavors will meld beautifully as it sits. Give it a gentle stir and adjust the seasoning before serving if needed.
- → What's the best way to keep the pasta from getting mushy?
Cook the tortellini until al dente according to package directions, then immediately drain and rinse under cold water to stop the cooking process. This prevents overcooking and keeps the pasta tender but firm.
- → Can I use homemade pesto instead of store-bought?
Absolutely. Homemade pesto brings wonderful fresh flavor to this salad. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil to your preferred consistency. Homemade versions often have brighter flavor than store-bought alternatives.
- → How can I add more protein to this dish?
Grilled or pan-seared chicken breast is a natural choice that pairs beautifully with the pesto flavors. Alternatively, stir in drained canned chickpeas for vegetarian protein, or add white beans for a heartier version.
- → What vegetables work well as substitutes?
Try arugula or baby kale instead of spinach for peppery notes. Red bell peppers, cucumber, or roasted zucchini add wonderful texture and flavor. Fresh mozzarella balls also complement the dish nicely.
- → Should this be served warm or cold?
This salad is best served chilled or at room temperature, making it perfect for warm weather. However, you can serve it slightly warm if preferred. Just allow the dressed pasta to cool after dressing to prevent the pesto from becoming overly warm.