Pesto Tortellini Salad

My neighbor brought this salad to a backyard barbecue last July, and I watched the bowl empty in minutes. The bright green pesto clung to every pocket of tortellini, and people kept going back with their forks even when they thought no one was looking. I asked for the recipe right there, scribbling notes on a paper napkin while kids ran through the sprinkler nearby. Now I make it almost every week during tomato season, and it disappears just as fast.

The first time I served this at a potluck, I worried it was too simple compared to the elaborate casseroles and layered dips around it. But my friend Sarah, who never cooks, asked if I'd teach her how to make it because her kids actually ate spinach without complaining. That moment reminded me that the best recipes aren't always the fanciest ones. Sometimes they're just the ones that make weeknight dinners feel a little less like a chore.

Ingredients

• Fresh cheese tortellini (500 g): The pillowy pockets soak up the pesto like tiny flavor sponges, and fresh tortellini cooks in half the time of dried pasta.
• Cherry tomatoes (150 g, halved): Their sweetness cuts through the richness of the pesto, and halving them releases just enough juice to create a light sauce.
• Baby spinach (75 g, roughly chopped): It wilts slightly when tossed with warm pasta, turning tender without becoming soggy or overwhelming.
• Basil pesto (100 g): This is the soul of the dish, so use a brand you'd happily eat with a spoon or make your own if you have extra basil.
• Extra virgin olive oil (2 tbsp): It loosens the pesto just enough to coat every piece of pasta without leaving a puddle at the bottom of the bowl.
• Lemon juice (1 tbsp): A squeeze of brightness that wakes up the pesto and keeps the salad tasting fresh, not heavy.
• Salt and black pepper: Taste as you go because store-bought pesto varies wildly in saltiness.
• Toasted pine nuts (30 g, optional): They add a buttery crunch that makes the salad feel a little fancy.
• Grated Parmesan (30 g, optional): A salty, nutty finishing touch that clings to the glossy tortellini.

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 slight bite, usually about 3 to 4 minutes. Drain them in a colander and rinse under cold water to stop the cooking and cool them down quickly.

Make the dressing:

In a large mixing bowl, whisk together the pesto, olive oil, and lemon juice until smooth and pourable. Season with a pinch of salt and a few grinds of black pepper, tasting to make sure the flavors feel balanced.

Toss everything together:

Add the cooled tortellini, halved cherry tomatoes, and chopped spinach to the bowl with the dressing. Use a large spoon or your hands to toss gently, making sure every piece gets coated without smashing the tortellini.

Adjust and taste:

Take a bite and see if it needs more lemon for brightness, salt for depth, or pepper for a little kick. This is your chance to make it perfect before it hits the table.

Garnish and serve:

Transfer the salad to a serving platter or bowl and scatter toasted pine nuts and grated Parmesan over the top if you're using them. Serve it chilled or at room temperature, depending on your mood.

Save

Last summer, I packed this salad in a cooler for a lake trip, and we ate it straight from the container with plastic forks while sitting on a dock. The sun was setting, the water was calm, and no one said much because we were too busy eating. It's funny how a simple pasta salad can anchor a memory like that, turning an ordinary meal into something you remember months later.

Making It Your Own

This salad is a blank canvas that welcomes just about anything you have on hand. I've stirred in grilled chicken when I needed more protein, tossed in drained chickpeas for a plant-based boost, and swapped the spinach for peppery arugula when I wanted a sharper bite. Once I added diced roasted red peppers because I had half a jar in the fridge, and the sweetness played beautifully against the basil. Don't be afraid to experiment, because this recipe is forgiving and rewards creativity.

Storing and Serving

This salad keeps well in the fridge for up to three days, and honestly, I think it tastes better on day two when the flavors have had time to mingle. Store it in an airtight container and give it a gentle stir before serving, adding a drizzle of olive oil if it looks a little dry. If you're bringing it to a picnic or potluck, pack the pine nuts and Parmesan separately so they stay crunchy and don't get soggy. It travels beautifully in a cooler and holds up even when it sits out for an hour or two.

Pairing and Serving Ideas

I usually serve this as a light main dish on hot nights when turning on the oven feels impossible, but it also shines as a side next to grilled fish or roasted chicken. It pairs wonderfully with a crisp Pinot Grigio or a sparkling water with a wedge of lemon if you're keeping things alcohol-free. Sometimes I'll put out a crusty baguette and a dish of good olive oil for dipping, and that's dinner sorted.

• Serve it in individual bowls for a casual weeknight dinner that feels a little special.
• Double the recipe for gatherings because people always come back for seconds.
• Let it sit at room temperature for 15 minutes before serving to bring out the full flavor of the pesto.

Save

This salad has become my go-to when I need something quick, satisfying, and crowd-pleasing without any stress. I hope it finds a spot in your regular rotation, too.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, this salad is excellent for advance preparation. Assemble it up to 4 hours ahead and refrigerate. The flavors actually meld beautifully as it sits. If making the day before, store dressing separately and toss just before serving to maintain texture.

→ What's the best way to cool cooked tortellini quickly?

After draining, rinse the hot tortellini under cold running water for about 1-2 minutes while gently stirring. This stops the cooking process immediately and prevents the pasta from becoming mushy or clumping together.

→ Can I use store-bought pesto?

Absolutely. Store-bought pesto works perfectly and saves time. Just check the ingredient label if you have nut allergies, as many pestos contain pine nuts or other tree nuts. You can also make homemade pesto by blending fresh basil, garlic, pine nuts, Parmesan, and olive oil.

→ How do I add protein to this dish?

Several options work well: grilled or roasted chicken breast, white beans, chickpeas, or even grilled shrimp. For vegetarian protein, add drained canned chickpeas or white beans directly to the salad. These additions complement the pesto flavoring beautifully.

→ What greens can substitute for baby spinach?

Arugula, baby kale, mixed salad greens, or watercress all work wonderfully. Each brings different flavor profiles—arugula adds peppery notes, kale provides earthiness, and mixed greens offer mild freshness. Chop heartier greens into bite-sized pieces for better texture.

→ Is this salad dairy-free friendly?

Traditional versions contain cheese in the tortellini, pesto, and garnish, so they're not dairy-free. However, you can use dairy-free tortellini and vegan pesto made without cheese or pine nuts. Check product labels carefully to ensure all components meet dietary requirements.