Pesto Tortellini Salad (Printer-friendly)

Refreshing cheese tortellini tossed with basil pesto, cherry tomatoes, and baby spinach. Ideal for picnics and quick weeknight dinners.

# What You'll 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, store-bought or homemade
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

# How to Make It:

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 fresh lemon juice. Season with salt and freshly ground black pepper to taste.
03 - Add the cooled tortellini, cherry tomatoes, and chopped spinach to the bowl with the dressing. Toss gently to coat all ingredients evenly.
04 - Taste the salad and adjust salt, pepper, and lemon juice as needed to achieve desired flavor balance.
05 - Transfer the salad to a serving platter and garnish with toasted pine nuts and grated Parmesan cheese if desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you planned it all week.
  • The pesto clings to every pocket of tortellini so each bite is full of flavor.
  • You can serve it cold from the fridge or let it sit on the counter, no reheating needed.
  • It travels beautifully to picnics without getting soggy or sad.
02 -
  • Rinse the tortellini under cold water immediately after draining or they will stick together in one giant clump.
  • Do not skip the lemon juice, it is the secret that keeps the salad from tasting flat and one dimensional.
  • If making ahead, add the spinach and tomatoes just before serving so they stay fresh and do not wilt into sad puddles.
03 -
  • Toast your own pine nuts in a dry skillet over medium heat for two minutes, shaking often, and they will taste infinitely better than the ones straight from the bag.
  • Use the best pesto you can find or afford because it is the star here, cheap versions can taste dull or overly salty.
  • Toss the salad gently with your hands instead of a spoon so the tortellini do not break apart and everything gets evenly coated.
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