Save to Pinterest My neighbor brought this to a block party last July, and I ate three helpings before asking for the recipe. She laughed and said it was barely a recipe at all, just good ingredients tossed together while her kids splashed in the kiddie pool. I made it the next weekend for a camping trip, and it disappeared so fast I didn't even get a second taste. Now it's my go-to whenever I need something that travels well and tastes even better after sitting for an hour.
I brought this to a potluck at work once, and two people asked if I catered it. I didn't have the heart to tell them I threw it together during my lunch break using a bag of tortellini from the freezer aisle. The pesto does all the heavy lifting, and the tomatoes add just enough sweetness to balance the garlic. One coworker told me she made it that weekend for her in-laws and they requested it again for Thanksgiving.
Ingredients
- Fresh cheese tortellini: The soft pillowy texture is key here, dried tortellini won't give you that tender bite, and fresh cooks in just a few minutes so there's no excuse not to use it.
- Cherry tomatoes: Halve them so they release a little juice into the salad, I learned this after serving whole ones that rolled off every fork and across the table.
- Baby spinach: Roughly chop it so it distributes evenly, whole leaves clump together and make it hard to get a balanced bite.
- Basil pesto: Store-bought works beautifully, but if you have homemade in the freezer this is the moment to use it.
- Extra virgin olive oil: This loosens the pesto so it coats every piece instead of clumping in thick globs.
- Lemon juice: Just a tablespoon brightens the whole dish and keeps it from tasting too heavy or flat.
- Salt and black pepper: Taste before serving because pesto varies wildly in saltiness depending on the brand.
- Toasted pine nuts: Optional but worth it for the crunch, I toast them in a dry skillet until golden and fragrant.
- Grated Parmesan: A little sprinkle on top adds a salty sharpness that makes each bite more interesting.
Instructions
- Boil the tortellini:
- Bring a large pot of salted water to a rolling boil and cook the tortellini according to the package directions, usually around 3 to 5 minutes until they float and feel tender. 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 smooth and pourable. Season with a pinch of salt and a few grinds of black pepper, but go easy because you can always add more later.
- Combine everything:
- Add the cooled tortellini, halved cherry tomatoes, and chopped spinach to the bowl with the dressing. Toss gently with a large spoon or your hands until every piece is coated and the spinach starts to soften slightly from the residual warmth.
- Taste and adjust:
- Take a bite and see if it needs more salt, pepper, or a squeeze of lemon. This is the moment to fix anything before you serve it.
- Garnish and serve:
- Transfer the salad to a serving platter or shallow bowl, then scatter toasted pine nuts and grated Parmesan over the top if you're using them. Serve it chilled or let it sit at room temperature for about 20 minutes so the flavors open up.
Save to Pinterest My sister made this for her daughter's birthday picnic in the park, and it sat in a cooler for two hours before we ate. When we finally opened the container, the flavors had melded into something even better than when she first tossed it together. The kids ate it without complaint, and the adults went back for seconds. She told me later it was the only dish that came home empty, and she's made it for every outdoor gathering since.
Make It Your Own
I've added grilled chicken strips when I needed more protein, and I've thrown in drained chickpeas when I wanted to keep it vegetarian but heartier. Arugula works in place of spinach if you want a peppery bite, and baby kale holds up even better if the salad will sit for a long time. One time I used sun-dried tomatoes instead of cherry tomatoes because that's what I had, and it turned into a completely different but equally good dish.
Serving Suggestions
This works as a main dish for lunch or a light dinner, but it also shines as a side at barbecues alongside grilled meats and corn on the cob. I've served it with crusty bread and a simple green salad for an easy weeknight meal, and I've packed it in mason jars for picnics where everyone got their own portion. A crisp Pinot Grigio or Sauvignon Blanc is perfect with it, or just sparkling water with lemon if you want to keep it simple.
Storage and Leftovers
Store any leftovers in an airtight container in the fridge for up to three days, though the spinach will darken and soften as it sits. The flavors actually deepen overnight, so don't be surprised if day two tastes even better than day one. If the salad seems dry after chilling, stir in a drizzle of olive oil or a spoonful of pesto to loosen it up before serving.
- Let it sit at room temperature for 15 minutes before serving if it's been in the fridge, the flavors are much brighter when it's not ice cold.
- Pack it in individual containers for easy grab and go lunches during the week.
- Add fresh herbs like torn basil or chopped parsley right before serving to brighten up day old salad.
Save to Pinterest This salad has pulled me out of more last minute dinner panics than I can count, and it's never let me down. Keep the ingredients on hand and you'll always have something colorful, satisfying, and ready in less time than it takes to order takeout.
Recipe FAQs
- → Can I use dried tortellini instead of fresh?
Yes, dried tortellini works well. Follow the package instructions for cooking time, which is typically longer than fresh. Rinse under cold water after cooking to cool completely before tossing with the dressing.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The salad tastes best served chilled. If the pesto dressing seems dry after storage, add a splash of olive oil or lemon juice before serving.
- → Can I make this salad ahead of time?
Absolutely. Prepare the components separately and store them in the refrigerator. Combine the cooled tortellini with vegetables and dressing up to 4 hours before serving. Add garnishes just before serving for best texture.
- → What can I substitute for the pesto?
Try sun-dried tomato paste, herb-based dressings, or make pesto with arugula or spinach. A simple vinaigrette with fresh basil is also delicious and works well as an alternative.
- → How do I make homemade pesto?
Blend fresh basil leaves, garlic, pine nuts, grated Parmesan, and extra virgin olive oil in a food processor until smooth. Adjust consistency with more oil if needed. Fresh homemade pesto adds incredible flavor and takes just minutes to prepare.
- → Is this salad suitable for meal prep?
Yes, it's excellent for meal prep. Keep the dressing separate from the vegetables and tortellini until ready to eat to prevent sogginess. Assemble individual portions in containers for convenient grab-and-go meals throughout the week.