Save to Pinterest I threw this together on a sweltering Saturday when the farmers market haul was wilting on the counter and turning on the oven felt impossible. The tortellini bubbled away while I halved tomatoes, and within twenty minutes I had a bowl of something green, bright, and completely satisfying. It's become my default when I need to feed people without fussing, and somehow it always disappears first. There's something about cold pasta tangled with pesto that just works, especially when you're eating outside and the basil smell drifts up with every forkful.
The first time I brought this to a backyard potluck, I watched three people go back for seconds before I'd even gotten a plate myself. A neighbor asked for the recipe, and I had to admit there really wasn't one, just good tortellini and whatever pesto was in the fridge. That's when I realized the best dishes aren't complicated, they're just smart about flavors. Now I keep a package of fresh tortellini on hand specifically for nights when I need something that feels special without the stress.
Ingredients
- Fresh cheese tortellini (500 g): The stuffed pasta is the heart of this dish, plump and tender with creamy ricotta inside, and it holds onto the pesto better than any plain noodle could.
- Cherry tomatoes (150 g, halved): Their sweetness and juiciness cut through the richness of the pesto, and halving them lets their flavor burst into every bite.
- Baby spinach (75 g, roughly chopped): Adds a fresh, slightly earthy note and sneaks in some greens without anyone complaining.
- Basil pesto (100 g): This is your flavor anchor, whether you make it from scratch or grab a good jar, it coats everything in herby, garlicky goodness.
- Extra virgin olive oil (2 tbsp): Loosens the pesto into a silky dressing and adds a fruity richness that makes the salad feel luxurious.
- Lemon juice (1 tbsp): Brightens the whole dish and keeps it from feeling too heavy, especially important if you're serving it cold.
- Salt and black pepper: Always taste before serving, the tortellini and pesto both have salt, but you might need a pinch more to bring everything into focus.
- Toasted pine nuts (30 g, optional): They add a buttery crunch and make the salad feel just a little more special when you're trying to impress someone.
- Grated Parmesan (30 g, optional): A final shower of cheese never hurts, and it gives people something to sprinkle if they want more richness.
Instructions
- Boil the tortellini:
- Bring a big pot of salted water to a rolling boil and cook the tortellini just until they float and turn tender, usually about three to four minutes. Drain them in a colander and rinse under cold water so they stop cooking and cool down fast.
- Mix the dressing:
- In a large bowl, whisk together the pesto, olive oil, and lemon juice until it's smooth and pourable. Taste it and add salt and pepper if it needs more punch.
- Toss everything together:
- Add the cooled tortellini, halved cherry tomatoes, and chopped spinach to the bowl with the dressing. Use a big spoon or your hands to toss gently, making sure every piece gets coated without tearing the spinach.
- Adjust and taste:
- Give it a quick taste and see if it needs more lemon for brightness, more salt for depth, or a drizzle of olive oil for richness. This is your moment to make it perfect.
- Garnish and serve:
- Transfer the salad to a serving platter or bowl, then scatter toasted pine nuts and grated Parmesan over the top if you're using them. Serve it chilled or at room temperature, whichever feels right for the day.
Save to Pinterest I remember packing this into a big glass bowl for a beach picnic, and by the time we sat down on the blanket, the sun had warmed it just enough that the pesto smell rose up the moment I peeled back the lid. We ate it straight from the bowl with forks, passing it around while the waves crashed, and it tasted better than anything we could have ordered. That's when I realized some recipes aren't just about the food, they're about the moment, and this one always seems to create a good one.
Make It Your Own
This salad is endlessly adaptable, and I've learned it can handle whatever you throw at it. If you want more protein, toss in some grilled chicken strips, a can of drained chickpeas, or even leftover rotisserie chicken torn into chunks. For a sharper, peppery bite, swap the spinach for arugula or baby kale, which stand up beautifully to the pesto. You can also add diced cucumber, sliced olives, or roasted red peppers if you have them hanging around, and they'll all fit right in without changing the spirit of the dish.
Serving and Pairing
This salad shines when served cold or at room temperature, making it ideal for potlucks, picnics, or meal prep for the week. I like to set it out alongside crusty bread, a simple green salad, or grilled vegetables for a full summer spread. If you're pouring wine, reach for something crisp and light like Pinot Grigio or Sauvignon Blanc, the acidity cuts through the pesto and makes every bite feel refreshing. It's also great packed into lunch containers with a little extra Parmesan on the side for sprinkling.
Storage and Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to three days, though the spinach may soften slightly. I often make a double batch on Sunday and eat it for lunch all week, adding a squeeze of fresh lemon juice before serving to wake up the flavors. If the pesto starts to look dry after a day, stir in a teaspoon of olive oil to bring back the sheen.
- Store the pine nuts and Parmesan separately if you're meal prepping, so they stay crunchy and fresh.
- Let the salad sit at room temperature for ten minutes before serving if it's been chilled, the flavors open up beautifully.
- If you're making this ahead for a party, hold off on adding the spinach until just before you serve so it stays vibrant and crisp.
Save to Pinterest This salad has saved me more times than I can count, and it never fails to make people happy. Keep the ingredients on hand, and you'll always have something delicious to pull together when life gets busy.
Recipe Help Center
- → Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini works well. Cook according to package instructions, usually 3-4 minutes for frozen varieties. Rinse with cold water immediately after draining to stop the cooking process and cool the pasta quickly.
- → How can I make this dish ahead for a picnic?
Prepare the salad up to 4 hours in advance. Store it in an airtight container in the refrigerator. Keep the dressing separate if making it more than 2 hours ahead to prevent the pasta from becoming mushy. Add fresh spinach just before serving.
- → What are good protein additions to this dish?
Grilled chicken breast, white beans, or drained canned chickpeas work excellently. For seafood options, consider adding cooked shrimp or flaked canned tuna. Add these proteins after cooling to maintain their texture and flavor.
- → Can I substitute the spinach with other greens?
Absolutely. Arugula offers a peppery bite, while baby kale adds heartiness and texture. Fresh basil leaves also complement the pesto beautifully. Choose greens based on your taste preferences and what's available.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. The pasta may absorb some dressing over time, so you can drizzle additional pesto or olive oil before serving. Bring to room temperature or serve chilled depending on preference.
- → What wine pairs well with this dish?
Light, crisp white wines like Pinot Grigio complement the fresh basil and lemon notes beautifully. Vermentino or Sauvignon Blanc are also excellent choices. The acidity in these wines balances the richness of the pesto dressing.