Pesto Tortellini Salad (Printable)

Tender cheese tortellini tossed with basil pesto, juicy cherry tomatoes, and fresh spinach. A vibrant, refreshing dish ready in 25 minutes.

# 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 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 Steps:

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 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 desired 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 Tips:

01 -
  • It tastes like summer even when its not, bright and satisfying without feeling heavy.
  • You can have it on the table in the time it takes to watch half an episode of anything.
  • Leftovers actually get better overnight as the flavors soak into the pasta.
  • Its one of those rare dishes that works hot, cold, or somewhere in between.
02 -
  • Rinsing the cooked tortellini under cold water is not optional because hot pasta will wilt your spinach into sad green strings.
  • The salad will soak up dressing as it sits, so if you're making it ahead, reserve a tablespoon of olive oil to toss through before serving.
  • Don't skip salting your pasta water generously because unseasoned tortellini will make the whole dish taste flat no matter how much you season later.
03 -
  • Toast your pine nuts in a dry skillet over medium heat, shaking constantly, because they go from golden to burnt in about ten seconds.
  • If your pesto seems thick or clumpy, thin it with a splash of the pasta cooking water before you drain it for a silkier texture.
  • Toss the salad with warm tortellini if you want the spinach to wilt slightly and the flavors to meld faster.
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