Pesto Tortellini Salad (Printable)

Tender cheese tortellini tossed with basil pesto, cherry tomatoes, and fresh spinach for a vibrant, refreshing summer salad.

# What You Need:

→ Pasta

01 - 1 pound fresh cheese tortellini

→ Vegetables

02 - 5 ounces cherry tomatoes, halved
03 - 2.5 ounces 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 ounce toasted pine nuts
09 - 1 ounce grated Parmesan cheese

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Cook the tortellini according to package instructions until al dente. Drain thoroughly and rinse under cold water until completely cooled.
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 roughly chopped baby spinach to the bowl containing the dressing. Toss gently to ensure all ingredients are evenly coated.
04 - Taste the salad and adjust salt, pepper, or lemon juice as needed to achieve desired flavor balance.
05 - Transfer the salad to a serving platter. Top with toasted pine nuts and grated Parmesan cheese if desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil pasta, no oven or fancy equipment required.
  • The pesto clings to every curve of the tortellini, so every bite is packed with flavor.
  • You can serve it warm, cold, or at room temperature, making it the ultimate flexible dish for any gathering.
02 -
  • Rinse the tortellini under cold water immediately after draining or they will clump together and the salad will be warm and mushy instead of fresh and vibrant.
  • Toss the salad gently, the tortellini are delicate and if you're too rough they will tear and the filling will leak out.
03 -
  • Toast the pine nuts in a dry skillet over medium heat for just a minute or two, watching carefully because they burn in seconds and the nutty aroma is your cue to pull them off.
  • If your pesto is thick and hard to spread, whisk in an extra tablespoon of olive oil or a splash of pasta cooking water to loosen it up before tossing.
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