Pesto Tortellini Salad

The kitchen window was open one Sunday afternoon when I realized I had fifteen minutes before friends arrived and nothing ready. I spotted tortellini in the fridge, a jar of pesto in the pantry, and tomatoes on the counter. What started as mild panic turned into one of those dishes everyone asks me to bring now. Sometimes the best recipes are born from scrambling.

I brought this to a potluck once where someone had made an elaborate layered salad with seventeen ingredients. Mine was gone first. A neighbor pulled me aside and said she loved that it tasted like summer without trying too hard. That compliment stuck with me more than any fancy cooking praise ever has.

Ingredients

• Fresh cheese tortellini (500 g): The pillowy pockets catch the pesto in every fold, and fresh cooks faster than dried so you are not standing over the stove forever.
• Cherry tomatoes (150 g, halved): Their juice mingles with the dressing and keeps everything from feeling heavy, plus the pop of red makes the bowl look alive.
• Baby spinach (75 g, roughly chopped): It wilts just slightly when tossed with warm pasta, adding color and a soft green flavor without any bitterness.
• Basil pesto (100 g): This is the heart of the dish, whether you make your own or use a good jar, it should smell bright and garlicky.
• Extra virgin olive oil (2 tbsp): Loosens the pesto so it coats instead of clumps, and adds a fruity richness.
• Lemon juice (1 tbsp): Cuts through the richness and wakes up the basil, a squeeze of brightness that makes everything sing.
• Salt and black pepper: Taste as you go because pesto varies in saltiness, and freshly cracked pepper adds a gentle bite.
• Toasted pine nuts (30 g, optional): A handful scattered on top gives you bursts of buttery crunch.
• Grated Parmesan (30 g, optional): A final snowy dusting adds sharpness and makes it feel a little fancy.

Instructions

Boil the tortellini:

Bring a large pot of salted water to a rolling boil and cook the tortellini until they float and feel tender but still have a little chew, usually about three to five minutes. Drain them and rinse under cold water to stop the cooking and cool them down so they do not turn mushy.

Mix the dressing:

In a large bowl, whisk together the pesto, olive oil, and lemon juice until smooth and glossy. Taste it and add salt and pepper as needed, remembering the cheese and nuts will add more flavor later.

Toss everything together:

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

Adjust and taste:

Take a bite and see if it needs more lemon for brightness, salt for depth, or a drizzle of olive oil for richness. This is your moment to make it yours.

Garnish and serve:

Transfer to a serving platter or bowl, scatter toasted pine nuts and grated Parmesan on top if using, and serve it chilled or at room temperature. It tastes even better after sitting for ten minutes so the flavors can get acquainted.

Save

My sister once told me this dish reminded her of lazy afternoons on a patio somewhere warm. We were eating it in my cramped apartment in February, but she was right. Some foods have a way of transporting you, even when the snow is piled outside.

Making It Your Own

I have added grilled chicken when I needed more protein, tossed in drained chickpeas for a plant based boost, and swapped spinach for peppery arugula when I wanted a little bite. One friend stirs in sun dried tomatoes and another adds diced mozzarella. The base is forgiving enough to handle whatever your fridge is offering.

Storing and Serving

This salad keeps in the fridge for up to two days in an airtight container, though the spinach will soften over time. I like to bring it back to room temperature before serving because the pesto flavors bloom when they are not ice cold. If it looks a little dry after chilling, a splash of olive oil or lemon juice brings it back to life.

What to Serve Alongside

I pour a crisp Pinot Grigio or sparkling water with lemon when serving this for lunch. It pairs beautifully with crusty bread, a simple green salad, or grilled vegetables. For a bigger spread, I set out olives, marinated artichokes, and sliced salami so people can graze.

• A baguette or focaccia for scooping up any pesto left in the bowl.
• Sliced cucumber salad with red onion and vinegar for crunch and contrast.
• Fresh fruit like melon or berries to cleanse the palate between bites.

Save

This is the kind of recipe I turn to when I want something that feels special without any fuss. It reminds me that good food does not need to be complicated, just honest and full of flavor.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, this salad can be prepared several hours in advance. Store it in an airtight container in the refrigerator. The flavors actually deepen as it sits. If the salad seems dry when serving, toss with a bit more olive oil or pesto.

→ What can I substitute for basil pesto?

You can use sun-dried tomato pesto, arugula pesto, or even a simple vinaigrette made with olive oil, lemon juice, and fresh herbs. Adjust the quantity based on your preferred intensity of flavor.

→ How do I keep the tortellini from getting mushy?

Cool the tortellini under cold running water immediately after draining to stop the cooking process. This prevents overcooking and keeps the pasta tender. Make sure not to overcook during the initial boiling—follow package instructions for al dente texture.

→ Can I add protein to this salad?

Absolutely. Grilled chicken, drained canned chickpeas, white beans, or crispy tofu work wonderfully. Add about 150-200g of cooked protein per serving to make it heartier and more substantial.

→ What wine pairs well with this dish?

Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the fresh basil and light, pesto-based flavors perfectly. The acidity cuts through the richness of the cheese and olive oil beautifully.