Pesto Tortellini Salad (Printable)

A refreshing pasta salad combining tender cheese tortellini with basil pesto, juicy cherry tomatoes, and fresh baby spinach.

# What You 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 - ⅓ 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 to cool completely.
02 - In a large mixing 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 with the dressing. Toss gently to coat everything evenly.
04 - Taste the salad and adjust salt and pepper as 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 Suggestions:

01 -
  • It tastes better after sitting for an hour, which means you can make it ahead and actually enjoy your guests.
  • The spinach wilts just enough from the warm pasta to feel tender without turning soggy.
  • You can eat it straight from the fridge at midnight and it still feels like a real meal.
  • Every ingredient pulls its weight, nothing here is just filler.
02 -
  • Rinse the tortellini under cold water right after draining or they will clump together into one giant pasta brick.
  • Toss the salad while the tortellini are still slightly warm so the spinach wilts just a bit and the flavors soak in faster.
  • If you are making this more than an hour ahead, hold back half the spinach and stir it in right before serving so it stays bright and fresh.
03 -
  • Use the best pesto you can find or make your own if you have fresh basil, it is the backbone of the whole dish.
  • Add the tomatoes last so they stay juicy and do not break down too much from tossing.
  • If you want to make this vegan, swap the cheese tortellini for a plant-based version and use dairy-free pesto.
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