Save I threw this salad together one Sunday afternoon when friends texted they were stopping by in an hour. My fridge held tortellini I'd grabbed on sale, a jar of pesto, and some tomatoes that needed using. What started as panic cooking turned into something I now make on purpose. The bright green pesto clings to every pocket of pasta, the tomatoes burst with sweetness, and the spinach wilts just enough from the warm tortellini to feel intentional.
The first time I brought this to a potluck, someone asked if I'd ordered it from that fancy Italian deli downtown. I didn't correct them right away. Later, when I admitted it took me less time than driving there, three people asked for the recipe. Now it's my contribution to every summer gathering, and I've stopped feeling guilty about how easy it is.
Ingredients
- Fresh cheese tortellini (500 g): The pillowy pasta is the heart of this dish, buy the refrigerated kind near the fresh pasta section for the best texture that holds up to tossing.
- Cherry tomatoes (150 g, halved): Their natural sweetness balances the richness of pesto, and halving them lets their juices mingle with the dressing.
- Baby spinach (75 g, chopped): It wilts slightly when it meets warm pasta, adding color and a tender bite without overpowering anything.
- Basil pesto (100 g): This is your flavor engine, whether jarred or homemade, it coats every curve and makes the whole dish sing.
- Extra virgin olive oil (2 tbsp): It loosens the pesto into a silky dressing and adds fruity richness that makes everything glossy.
- Lemon juice (1 tbsp): A splash of brightness cuts through the richness and wakes up your palate with every bite.
- Salt and black pepper: Season boldly, pasta needs more salt than you think, and fresh pepper adds a gentle heat.
- Toasted pine nuts (30 g, optional): Their buttery crunch and toasted flavor add luxury, toast them yourself for three minutes in a dry pan.
- Grated Parmesan (30 g, optional): A final shower of salty, nutty cheese makes it feel complete and a little indulgent.
Instructions
- Boil the tortellini:
- Bring a big pot of well salted water to a rolling boil and cook the tortellini just until they float and turn tender, usually about 3 to 4 minutes. Drain them in a colander and run cold water over them to stop the cooking and cool them down quickly.
- Make the dressing:
- In your largest mixing bowl, whisk together the pesto, olive oil, and lemon juice until smooth and pourable. Taste it and add salt and pepper, remembering the pasta will dilute the seasoning.
- Toss everything together:
- Add the cooled tortellini, halved tomatoes, and chopped spinach to the bowl with the dressing. Use a large spoon or your hands to toss gently but thoroughly so every piece gets coated.
- Adjust and serve:
- Taste a piece of tortellini and adjust the salt, pepper, or lemon juice if needed. Transfer to a platter, scatter pine nuts and Parmesan over the top, and serve it chilled or at room temperature.
Save One summer evening I made a double batch and ate it cold for breakfast three days in a row. No judgment, no regrets. There's something about the way the pesto softens overnight and the tomatoes release their juices that makes it even better the next day. It became my secret meal prep before I even knew that was a thing.
Making It Your Own
This salad is more of a template than a strict recipe. I've added grilled chicken when I had leftovers, stirred in chickpeas for extra protein, and swapped spinach for arugula when I wanted a peppery kick. Once I threw in roasted red peppers from a jar and it tasted like a completely different dish. The pesto dressing is forgiving enough to welcome whatever you have on hand, so trust your instincts and use what needs eating.
Serving Suggestions
I've served this as a main dish for lunch, a side at barbecues, and even as a midnight snack eaten straight from the container. It pairs beautifully with grilled meats, crusty bread, or a crisp white wine like Pinot Grigio. If you're feeding a crowd, set out the pine nuts and Parmesan in small bowls so people can add their own. It looks impressive on a big white platter with extra basil leaves scattered on top.
Storage and Leftovers
Store any leftovers in an airtight container in the fridge for up to three days. The flavors deepen as it sits, though the spinach will wilt further and the pasta will absorb some of the dressing. Before serving again, stir in a drizzle of olive oil and a squeeze of lemon to brighten it back up. I've never had it last longer than two days because someone always sneaks forkfuls straight from the container.
- Add a splash of olive oil or a spoonful of pesto if it looks dry after refrigeration.
- Let it sit at room temperature for 15 minutes before serving so the flavors come alive again.
- If you're making it ahead for a party, keep the garnishes separate and add them just before serving for the best texture.
Save This salad taught me that impressive food doesn't have to be complicated. Keep good pesto in your pantry, tortellini in your fridge, and you're always twenty minutes away from something people will remember.
Recipe FAQs
- → Can I use fresh basil pesto instead of store-bought?
Absolutely! Homemade basil pesto will elevate the dish. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil together until you reach the desired consistency. This adds a more authentic Italian flavor.
- → How long does this salad keep in the refrigerator?
The assembled salad keeps for 2-3 days when stored in an airtight container. If you prefer, store the dressing separately and toss just before serving to maintain the tortellini's texture.
- → What proteins can I add to make it heartier?
Grilled chicken breast, drained canned chickpeas, or crispy bacon all complement this salad beautifully. Add approximately 150-200g of protein per serving for a more substantial main dish.
- → Can I substitute the spinach with other greens?
Yes! Arugula offers a peppery bite, while baby kale provides an earthier taste. Both work wonderfully with the pesto dressing and cherry tomatoes.
- → Is this dish suitable for meal prep?
This salad is ideal for meal prep. Cook the tortellini, prepare the vegetables, and store them separately. Mix everything together the day you plan to eat it for optimal texture and freshness.
- → What wine pairs well with this salad?
Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the basil pesto and fresh vegetables beautifully. The acidity cuts through the richness of the cheese and olive oil.