Pesto Tortellini Salad (Printable version)

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

# What You Need:

→ 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 fresh 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 using a colander and rinse under cold water to cool completely.
02 - In a large mixing bowl, whisk together the basil pesto, extra virgin olive oil, and fresh 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 containing the dressing. Toss gently to coat everything 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 actually improves as it sits, so you can make it ahead and let the flavors mingle while you do something else.
  • The spinach wilts just enough from the warm pasta to soften without turning soggy or bitter.
  • You can pull it straight from the fridge and eat it cold, or let it come to room temperature for deeper flavor.
  • It looks impressive but requires almost no knife work and zero culinary finesse.
02 -
  • Rinse the tortellini under cold water right after draining or they'll stick together in a gummy clump that's impossible to separate without tearing them.
  • Don't add the spinach until the pasta has cooled completely, or it will wilt into a dark green mess instead of staying bright and fresh.
  • Taste the pesto before you mix it in, some brands are very salty and you might need to skip the extra salt entirely.
03 -
  • Toast the pine nuts in a dry skillet over medium heat, shaking the pan constantly, because they go from golden to burnt in about ten seconds.
  • Use a vegetable peeler to shave thin ribbons of Parmesan over the top instead of grating it, it looks fancier and tastes just as good.
  • If you're making this for a crowd, double the dressing because pasta soaks it up as it sits and you'll want extra to toss in before serving.
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