Pesto Tortellini Salad (Print View)

Tender cheese tortellini tossed with basil pesto, cherry tomatoes, and fresh spinach. A refreshing vegetarian dish perfect for summer.

# Components:

→ 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

# Directions:

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.
02 - In a large bowl, whisk together the pesto, olive oil, and lemon juice. Season with salt and pepper to taste.
03 - Add the cooled tortellini, cherry tomatoes, and spinach to the bowl. Toss gently to coat everything evenly with the dressing.
04 - Taste and adjust seasoning if needed.
05 - Transfer to a serving platter and garnish with toasted pine nuts and grated Parmesan, if desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you spent hours in the kitchen.
  • The pesto clings to every fold of the tortellini, so each bite is packed with flavor.
  • You can serve it warm, cold, or anywhere in between without losing a bit of its charm.
  • It travels beautifully to potlucks and picnics, never getting soggy or sad looking.
02 -
  • Rinsing the cooked tortellini under cold water is essential or they'll clump together in a sticky, unappetizing mass.
  • If your pesto is thick and paste like, thin it with the olive oil and lemon juice before tossing or it won't coat evenly.
  • Always taste before serving because store bought pesto varies wildly in salt and garlic intensity.
03 -
  • Toast the pine nuts in a dry skillet over medium heat for just a few minutes, watching them closely because they burn in an instant.
  • If you make your own pesto, freeze any extra in ice cube trays so you always have some ready for quick meals like this.
  • Toss the spinach in at the very end if you're serving it warm so it wilts just slightly instead of turning into a soggy mess.
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