Pesto Tortellini Salad (Printable Version)

Fresh cheese tortellini combined with basil pesto, cherry tomatoes, and baby spinach for a light summer meal.

# 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

# How to Prepare:

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 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 salt, pepper, or lemon juice as needed for optimal flavor balance.
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 Suggestions:

01 -
  • It comes together faster than ordering takeout and tastes like you actually tried.
  • You can make it hours ahead and it only gets better as the flavors soak in.
  • It works as a side dish or lunch on its own, and nobody will guess how little effort it took.
02 -
  • Rinsing the tortellini under cold water isn't optional, hot pasta will wilt the spinach and turn the whole thing into a mushy mess.
  • If your pesto is really thick, add the olive oil and lemon juice gradually until the dressing is loose enough to cling without clumping.
  • Always add the spinach just before serving if you're making this ahead, otherwise it gets soggy and loses its bright green color.
03 -
  • Toast your own pine nuts in a dry skillet over medium heat for two minutes, they'll taste ten times better than straight from the bag.
  • Use fresh tortellini instead of dried if you can find it, the texture is silkier and they soak up the pesto in a way that dried pasta never quite does.
  • If your pesto tastes flat, stir in a pinch of lemon zest along with the juice, it adds a brightness that transforms the whole dish.
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