Pesto Tortellini Salad (Printable Format)

Tender cheese tortellini tossed with basil pesto, juicy cherry tomatoes, and fresh spinach for a refreshing summer salad.

# What's Needed:

→ 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, store-bought or homemade
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

# 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 in a colander and rinse under cold water until cooled completely.
02 - In a large mixing bowl, whisk together the basil pesto, extra virgin olive oil, and lemon juice. Season with salt and freshly ground black pepper to taste.
03 - Add the cooled tortellini, halved cherry tomatoes, and chopped baby spinach to the bowl with the dressing. Toss gently to coat all ingredients evenly.
04 - Taste the salad and adjust salt, pepper, or lemon juice as needed to achieve desired flavor balance.
05 - Transfer 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 in the time it takes to boil pasta, but tastes like you put in real effort.
  • The flavors actually get better as it sits, so you can make it ahead without worry.
  • It works as a side dish or a full meal, and everyone always asks for the recipe.
02 -
  • Rinsing the tortellini under cold water is crucial, or they'll keep cooking and turn mushy, and the heat will wilt your spinach into sad little strings.
  • Don't skip the lemon juice, it's what keeps this from tasting flat and heavy after it sits in the fridge for a few hours.
03 -
  • Toast your pine nuts in a dry skillet over medium heat for two to three minutes, watching them constantly because they go from golden to burnt in seconds.
  • If your pesto seems thick or clumpy, whisk in an extra tablespoon of olive oil or even a splash of pasta cooking water to help it coat the tortellini evenly.
Return