Pesto Tortellini Salad

I threw this together on a Saturday afternoon when the farmers market haul was threatening to wilt on my counter. The cherry tomatoes were splitting their skins with ripeness, the spinach had maybe one more day, and I had a container of tortellini I'd grabbed on impulse. What started as fridge cleanup turned into something I now make on purpose, not out of desperation. Sometimes the best recipes are born from mild panic and good ingredients.

The first time I brought this to a potluck, I watched three people go back for seconds before I'd even gotten a serving myself. My friend Sarah, who claims she doesn't like pasta salad, scraped the bowl clean with a serving spoon when she thought no one was looking. Now she texts me every summer asking if I'm bringing the tortellini thing to whatever gathering is happening next.

Ingredients

• Fresh cheese tortellini (500 g): The fresh kind cooks faster and has a tender bite that dried versions can't match, plus the cheese filling makes this feel like a complete meal.
• Cherry tomatoes (150 g, halved): Choose the ripest, sweetest ones you can find because their juice mingles with the pesto and becomes part of the dressing.
• Baby spinach (75 g, roughly chopped): I chop it so it distributes evenly instead of clumping, and it wilts slightly when tossed with warm pasta, which I actually prefer.
• Basil pesto (100 g): Homemade is lovely, but a good quality jarred pesto works beautifully and saves you from washing a food processor.
• Extra virgin olive oil (2 tbsp): This loosens the pesto so it coats every piece instead of clumping in spots.
• Lemon juice (1 tbsp): The brightness cuts through the richness and makes everything taste more awake.
• Salt and black pepper: You'll need more than you think because pasta absorbs seasoning as it sits.
• Toasted pine nuts (30 g, optional): The crunch and buttery flavor are worth the extra step of toasting them.
• Parmesan cheese (30 g, optional): Grate it fresh right before serving for the best flavor and texture.

Instructions

Cook the tortellini:

Bring a large pot of well salted water to a rolling boil and cook the tortellini according to the package time, usually around 3 to 4 minutes for fresh. Drain them and rinse under cold water to stop the cooking and cool them down quickly.

Make the dressing:

In your largest mixing bowl, whisk together the pesto, olive oil, and lemon juice until it looks smooth and pourable. Taste it and add salt and pepper now, keeping in mind the pasta will mellow it out.

Combine everything:

Add the cooled tortellini, halved tomatoes, and chopped spinach to the bowl with the dressing. Use your hands or a large spoon to toss gently so you don't tear the pasta or bruise the tomatoes.

Adjust and rest:

Taste a piece of tortellini and adjust the seasoning if it needs more brightness or salt. Let it sit for five minutes so the flavors can get acquainted.

Garnish and serve:

Transfer to a serving dish and scatter the toasted pine nuts and freshly grated Parmesan over the top if you're using them. Serve it right away or chill it for later.

Save

Last summer I packed this in a cooler for a beach day, and by the time we ate it under the umbrella with sand between our toes, it had become the thing everyone remembered about that afternoon. My nephew, who survives mostly on chicken nuggets, ate two bowls and asked if I could teach his mom to make it. Food has a way of turning ordinary moments into the ones you keep.

Make It Your Own

I've added grilled chicken when I needed it to feed hungry people after a long hike, and I've stirred in drained chickpeas when my vegetarian sister was coming for lunch. Arugula instead of spinach gives it a peppery bite that's excellent if you like things assertive. Once I used sun dried tomatoes instead of fresh when I was out of cherry tomatoes, and it worked surprisingly well, though the flavor was deeper and less bright.

Storing and Serving

This keeps in the fridge for up to three days, though the spinach will darken a bit and the tomatoes will release more juice, which honestly just makes the dressing better. I often make a double batch on Sunday and eat it for lunch throughout the week, sometimes straight from the container while standing at the counter. If you're serving it at a gathering, keep it in the cooler until the last minute because it's best when it's still cool and the spinach hasn't wilted.

What to Serve Alongside

I usually pour a cold Pinot Grigio or Vermentino if it's warm outside, something crisp that doesn't compete with the basil. For a full spread, it pairs beautifully with crusty bread, a simple green salad, or grilled vegetables if you're already firing up the grill. It's substantial enough to be the main event or generous enough to share the table with other dishes.

• A baguette or focaccia for soaking up any leftover pesto pooled at the bottom of the bowl.
• Grilled zucchini or eggplant if you want to make it feel like a full Italian summer feast.
• Sliced melon or berries for dessert because something sweet and cold is perfect after all that basil and garlic.

Save

This is the kind of recipe that makes you look like you tried harder than you did, which is exactly the kind of cooking I love most. Make it once and it'll become one of those things you don't need to think about, you just know how to do.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare this salad up to 4 hours in advance. Store it in the refrigerator in an airtight container. Add garnishes like pine nuts and Parmesan just before serving to maintain their texture and freshness.

→ What are good substitutes for basil pesto?

You can use sun-dried tomato pesto, arugula pesto, or spinach pesto for different flavor profiles. Store-bought varieties work great if you're short on time. Adjust the amount based on your preferred intensity of flavor.

→ How can I add more protein to this dish?

Grilled chicken breast, drained canned chickpeas, or white beans are excellent additions for extra protein. You can also include diced mozzarella for a dairy-based option. These additions won't significantly change the preparation time.

→ Can I use fresh pesto instead of store-bought?

Absolutely. Homemade pesto adds wonderful fresh flavor. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil. If making your own, you may want to adjust the dressing proportions slightly based on the pesto's consistency and saltiness.

→ What greens can I substitute for spinach?

Baby arugula, kale, or mixed salad greens work beautifully. Arugula adds a peppery kick, while kale offers a heartier texture. You can also mix multiple greens for complexity. The total quantity should remain roughly the same.

→ Is this suitable for dietary restrictions?

This dish is vegetarian but contains gluten, eggs, and dairy. For vegan versions, use gluten-free tortellini and omit cheese toppings. Always check ingredient labels for allergen information, especially for pesto, which commonly contains tree nuts and cheese.