Pesto Tortellini Salad (Printable)

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

# What you'll 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 - 1/3 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

# Preparation steps:

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 basil pesto, extra virgin olive oil, and fresh lemon juice. Season with salt and freshly ground black pepper to taste.
03 - Add the cooled tortellini, halved cherry tomatoes, and chopped baby spinach to the bowl with the dressing. Toss gently to coat everything evenly.
04 - Taste the salad and adjust seasoning with additional salt and pepper as needed.
05 - Transfer to a serving platter and garnish with toasted pine nuts and grated Parmesan cheese if desired. Serve chilled or at room temperature.

# Expert advice:

01 -
  • It comes together faster than ordering takeout and tastes like you planned it all week.
  • You can eat it straight from the bowl standing at the counter or serve it on your nicest platter, it works either way.
  • Leftovers actually get better overnight when the flavors marry in the fridge.
  • Its flexible enough to clear out whatever vegetables are lingering in your crisper drawer.
02 -
  • Rinse the cooked tortellini under cold water immediately or they will stick together in a gummy clump while you prep everything else.
  • Toss the salad just before serving, if dressed too early the spinach gets soggy and the whole thing loses its fresh spark.
  • Taste the dressing before adding the pasta because pesto brands vary wildly in saltiness and you can always add more but never take it back.
03 -
  • Toast your own pine nuts in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan constantly, they go from golden to burned in seconds.
  • Use the pasta cooking water to thin the dressing if it's too thick, the starchy water helps the pesto cling better than plain water or oil.
  • Buy a block of Parmesan and grate it yourself, the pre grated stuff doesn't melt into the salad the same way and tastes like cardboard.
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