Save The smell of fresh basil always pulls me back to a sunlit afternoon when I needed something quick for unexpected guests. I grabbed a package of tortellini from the fridge, some cherry tomatoes that were about to turn, and a jar of pesto I'd been hoarding. Twenty minutes later, everyone was asking for the recipe. It became my go-to dish whenever I wanted something that looked impressive but secretly took almost no effort.
I once brought this to a neighborhood block party, worried it was too simple compared to the elaborate casseroles and layered dips. By the time I turned around to grab a serving spoon, half the bowl was already gone. A neighbor cornered me by the lemonade table, insisting I write down exact measurements. I learned that day that the best recipes aren't always the most complicated ones.
Ingredients
- Fresh cheese tortellini (500 g): The tender little pockets are the heart of this salad, and fresh tortellini cooks in minutes while staying perfectly plump and chewy.
- Cherry tomatoes (150 g, halved): Their sweet burst of juice mingles with the pesto, creating little pockets of brightness in every forkful.
- Baby spinach (75 g, roughly chopped): It wilts just slightly when tossed with warm pasta, adding color and a mild earthiness without overpowering anything.
- Basil pesto (100 g): This is where all the magic lives, coating everything in garlicky, herby goodness whether you make it from scratch or pull it from a jar.
- Extra virgin olive oil (2 tbsp): It loosens the pesto just enough to make it coat evenly and adds a silky richness.
- Lemon juice (1 tbsp): A bright splash cuts through the richness and wakes up all the other flavors.
- Salt and black pepper: Essential for balancing everything, especially since pesto can vary wildly in saltiness.
- Toasted pine nuts (30 g, optional): They add a buttery crunch that makes the salad feel a little more special.
- Grated Parmesan (30 g, optional): A final sprinkle brings a salty, nutty finish that ties everything together.
Instructions
- Cook the tortellini:
- Bring a large pot of salted water to a rolling boil and cook the tortellini according to the package directions until they're tender but still have a bit of bite. Drain them in a colander and rinse under cold water to stop the cooking and cool them down quickly.
- Mix the dressing:
- In a large bowl, whisk together the pesto, olive oil, and lemon juice until it's smooth and pourable. Taste it and season with salt and pepper, keeping in mind that the cheese and pesto already bring some saltiness.
- Toss everything together:
- Add the cooled tortellini, halved cherry tomatoes, and chopped spinach to the bowl with the dressing. Toss gently with a spoon or your hands until every piece is coated in that green, glossy pesto.
- Adjust and taste:
- Give it a taste and tweak the seasoning if needed, adding more lemon juice for brightness or a drizzle of olive oil if it feels dry.
- Garnish and serve:
- Transfer to a serving platter and scatter toasted pine nuts and grated Parmesan over the top if you're using them. Serve it right away or let it chill in the fridge for an hour.
Save One summer evening, I made this for a friend who'd just moved into a new apartment and had nothing but paper plates and plastic forks. We sat on her empty living room floor, eating straight from the bowl, laughing about how this simple pasta salad felt like a celebration anyway. She still texts me every June asking if it's pesto tortellini season yet.
Make It Your Own
I've tossed in grilled chicken strips when I needed more protein, and I've stirred in drained chickpeas when I wanted to keep it vegetarian but heartier. Arugula works beautifully in place of spinach if you want a peppery bite, and I've even used sun dried tomatoes when cherry tomatoes weren't in season. The beauty of this salad is that it welcomes whatever you have on hand without falling apart.
Storing and Serving Tips
This salad holds up remarkably well in the fridge for up to two days, though the spinach will soften and darken a bit over time. If you're making it ahead, I like to keep the pine nuts and Parmesan separate and add them right before serving so they stay crunchy and fresh. It's delicious cold straight from the fridge, but I also love it at room temperature when the flavors open up and the pesto smells even more fragrant.
Pairing Suggestions
I usually serve this alongside grilled vegetables or a simple green salad when I want a full meal, but it also works as a side dish next to roasted chicken or fish. A crisp, chilled Pinot Grigio or Sauvignon Blanc cuts through the richness of the pesto beautifully. If you're serving it at a gathering, set out some crusty bread and olive oil for dipping.
- Add a handful of halved olives for a briny, Mediterranean twist.
- Drizzle with balsamic glaze right before serving for a sweet, tangy finish.
- Top with fresh mozzarella pearls if you want it even creamier and more indulgent.
Save This salad has rescued more weeknights and last minute gatherings than I can count, and it never feels like I'm cutting corners. I hope it becomes one of those recipes you reach for without thinking, the kind that feels like a small celebration every time.
Recipe FAQ
- → Can I prepare this ahead of time?
Yes, you can assemble this up to 4 hours in advance. Store in the refrigerator in an airtight container. Add fresh garnishes just before serving to maintain their texture and appearance.
- → What's the best pesto to use?
Either homemade or store-bought pesto works wonderfully. Homemade offers more control over flavor intensity, while quality store-bought varieties save time. Ensure it suits your taste preferences and dietary needs.
- → How can I make this more filling?
Add grilled chicken breast, white beans, or drained canned chickpeas for extra protein. You could also include fresh mozzarella balls or roasted vegetables like zucchini and bell peppers.
- → Can I substitute the spinach?
Absolutely. Arugula brings a peppery bite, while baby kale offers a heartier texture. Mixed greens or romaine lettuce also work well depending on your flavor preferences.
- → What wine pairs well with this dish?
Crisp white wines complement the fresh basil and light flavors beautifully. Pinot Grigio, Vermentino, or Sauvignon Blanc are excellent choices. Avoid heavy reds to maintain the salad's refreshing character.
- → How do I prevent the tortellini from sticking together?
Rinse the cooked tortellini under cold water immediately after draining to stop the cooking process and remove excess starch. Toss lightly with a small amount of olive oil before mixing with other ingredients if preparing in advance.