Pesto Tortellini Salad

I threw this together on a Sunday afternoon when the farmer's market haul was threatening to wilt on my counter. The basil in my pesto was so fragrant it filled the entire kitchen before I even opened the jar. I tossed warm tortellini with cold tomatoes and watched the spinach wilt just slightly from the residual heat. It was supposed to be a side dish, but we ate the whole bowl standing at the counter with forks, laughing at how quickly it disappeared.

The first time I brought this to a potluck, I watched a friend go back for thirds and then quietly ask for the recipe. She said it tasted like summer in Italy, even though we were in a suburban backyard in July. I loved how the tomatoes burst between your teeth and how the spinach added just enough earthiness to balance the richness of the cheese. It became my go-to whenever I needed to feed a crowd without spending hours in the kitchen.

Ingredients

• Fresh cheese tortellini (500 g): The pillowy pasta is the star here, use fresh if you can find it because the texture is so much more tender than dried.
• Cherry tomatoes (150 g, halved): Their sweetness and acidity cut through the richness of the pesto, choose the ripest ones you can find for maximum flavor.
• Baby spinach (75 g, roughly chopped): It wilts just slightly when tossed with warm pasta, adding a fresh green bite without overpowering the dish.
• Basil pesto (100 g): The heart of the dressing, homemade is incredible but a good quality store bought jar works beautifully when you're short on time.
• Extra virgin olive oil (2 tbsp): This loosens the pesto and helps it coat every piece of pasta evenly.
• Lemon juice (1 tbsp): A squeeze of brightness that lifts all the flavors and keeps the salad tasting vibrant.
• Salt and black pepper: Essential for balancing and bringing out the natural flavors in every ingredient.
• Toasted pine nuts (30 g, optional): They add a buttery crunch that makes each bite feel a little more special.
• Grated Parmesan (30 g, optional): A final salty, nutty flourish that ties everything together.

Instructions

Boil the tortellini:

Bring a large pot of salted water to a rolling boil and cook the tortellini until they float and are just tender, usually about 3 to 4 minutes. Drain them and rinse under cold water to stop the cooking and cool them down quickly.

Make the dressing:

In a large bowl, whisk together the pesto, olive oil, and lemon juice until smooth and slightly glossy. Season with a pinch of salt and a few grinds of black pepper, tasting as you go.

Toss everything together:

Add the cooled tortellini, halved cherry tomatoes, and chopped spinach to the bowl. Use a large spoon or your hands to gently toss until every piece is coated in the green, fragrant dressing.

Adjust and garnish:

Taste a piece and adjust the seasoning if needed, sometimes a little extra lemon juice or salt makes all the difference. Transfer to a serving platter and scatter toasted pine nuts and Parmesan on top if you like.

Save

One evening, I made this for a friend going through a rough week, and we sat on her porch with bowls in our laps, not saying much. She told me later that it was exactly what she needed, something bright and easy that didn't ask anything of her. That's when I realized this dish was more than just a quick recipe, it was comfort that tasted like hope.

Serving Suggestions

This salad shines on its own, but it's even better with grilled chicken sliced on top or a handful of chickpeas stirred in for extra protein. I love serving it alongside crusty bread and a crisp white wine like Pinot Grigio. It works beautifully as a main dish for lunch or a hearty side at dinner, and it travels well in a container for picnics or office lunches.

Storage and Make Ahead Tips

You can make this salad up to a day ahead and keep it covered in the fridge, though the spinach will soften and darken slightly. If you're planning to store it, consider adding the spinach just before serving to keep it bright and crisp. The flavors actually deepen overnight, so leftovers can taste even better the next day, just give it a good stir and maybe a drizzle of olive oil to freshen it up.

Variations and Substitutions

Swap the spinach for arugula if you want a peppery kick, or use baby kale for something heartier. Sun dried tomatoes instead of cherry tomatoes add a chewy, intense sweetness that changes the whole vibe. You can also try different filled pastas like ricotta ravioli or even plain penne if tortellini isn't available.

• Add grilled zucchini or roasted red peppers for more vegetables and color.
• Stir in a spoonful of cream cheese or ricotta to make the dressing creamier and richer.
• For a vegan version, use dairy free tortellini and swap the Parmesan for nutritional yeast or skip it entirely.

Save

This salad has saved me more times than I can count, from last minute dinners to potluck panics. I hope it becomes one of those recipes you reach for without thinking, the kind that feels like a friend in your kitchen.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this salad is excellent for advance preparation. You can assemble it up to 4 hours ahead and refrigerate. The flavors actually meld beautifully as it sits. Add any garnishes just before serving to maintain their crispness.

→ What type of pesto works best?

Fresh basil pesto offers the most vibrant flavor, but quality store-bought pesto saves time without sacrificing taste. For a lighter version, use pesto made with less oil or try sun-dried tomato pesto for variation.

→ How can I add more protein?

Grilled chicken breast, white beans, drained canned chickpeas, or fresh mozzarella balls make excellent protein additions. For a lighter option, add a handful of toasted pine nuts or sunflower seeds.

→ What vegetables can I substitute?

Try roasted zucchini, bell peppers, cucumber, or artichoke hearts for variation. Arugula or baby kale work wonderfully as spinach alternatives. Fresh basil leaves scattered on top add aromatic freshness.

→ Is this vegetarian and vegan-friendly?

This version is vegetarian due to cheese tortellini and Parmesan. To make it vegan, use plant-based tortellini and dairy-free pesto, then skip the Parmesan garnish or use nutritional yeast as a substitute.

→ How should I serve this salad?

Serve chilled straight from the refrigerator or at room temperature, depending on preference. Pair with crisp white wines like Pinot Grigio or a light rosé. It complements grilled fish or chicken beautifully.