Pin It My neighbor brought this to a rooftop gathering last June, and I watched everyone go back for seconds before I even grabbed my first plate. The tortellini were glossy with pesto, the tomatoes still had their garden warmth, and the whole bowl disappeared in twenty minutes. I asked for the recipe right there, scribbling it on a napkin while she laughed and said it was almost too easy to share. Now it lives in my regular rotation, especially when I need something that feels special without the stress.
I made this for a family picnic where my cousin insisted on bringing her famous potato salad, and by the end of the afternoon, my bowl was empty while hers went home half full. She pretended not to notice, but I caught her taking a photo of the recipe card I'd tucked under the serving spoon. It became our unspoken competition after that, each of us tweaking our recipes, but this one stays exactly as it is because it works.
Ingredients
- Fresh cheese tortellini (500 g): The fresh kind from the refrigerated section cooks in minutes and has a tender bite that dried pasta cant match, plus the cheese filling makes this feel like a full meal.
- Cherry tomatoes (150 g, halved): Their sweetness cuts through the richness of the pesto, and halving them releases just enough juice to loosen the dressing without making it soupy.
- Baby spinach (75 g, chopped): It wilts slightly when tossed with warm pasta, turning silky instead of crunchy, and the rough chop keeps it from clumping in sad little piles.
- Basil pesto (100 g): Store bought is perfectly fine here, but if you make your own, go heavy on the basil and light on the garlic so it doesnt overpower the delicate tortellini.
- Extra virgin olive oil (2 tbsp): This thins the pesto just enough to coat everything evenly instead of clumping on the first few pieces you toss.
- Lemon juice (1 tbsp): A small splash wakes up the pesto and keeps the whole salad from tasting flat, especially if its been in the fridge.
- Toasted pine nuts (30 g, optional): They add a buttery crunch that makes the dish feel fancy, but I skip them half the time and nobody complains.
- Grated Parmesan (30 g, optional): A final sprinkle gives you those salty, umami hits that make people pause mid bite and ask what makes this so good.
Instructions
- Cook the tortellini:
- Boil them in well salted water (it should taste like the sea) until theyre just tender, usually three to four minutes for fresh. Drain and rinse under cold water immediately to stop the cooking and cool them down so they dont turn mushy when you toss them with the dressing.
- Make the dressing:
- Whisk the pesto, olive oil, and lemon juice together in a large bowl until smooth and pourable. Taste it now and add a pinch of salt or an extra squeeze of lemon if it needs brightness.
- Toss everything together:
- Add the cooled tortellini, halved tomatoes, and chopped spinach to the bowl, then use your hands or a big spoon to toss gently until every piece is coated. Be patient here, it takes a minute for the dressing to work its way into all the folds.
- Adjust and garnish:
- Taste a tortellini and adjust the seasoning with more salt, pepper, or lemon juice if needed. Transfer to a platter and scatter the pine nuts and Parmesan over the top just before serving so they stay crunchy.
Pin It I brought this to a potluck where someone had labeled every dish with little cards, and by the time I arrived, mine just said Pasta Salad in Sharpie. By the end of the night, three people had asked for the recipe, and one guy told me it was the first pasta salad hed ever actually finished. It felt better than any fancy label could have.
Make It Your Own
If you want more protein, toss in shredded rotisserie chicken or a drained can of chickpeas, both of which soak up the pesto and make the salad hearty enough for dinner. Swap the spinach for arugula if you like a peppery bite, or use baby kale for something sturdier that won't wilt as fast. Sun dried tomatoes instead of cherry tomatoes will give you a chewier, more intense tomato flavor, but youll want to chop them small so they dont hog all the attention.
Storing and Serving
This salad keeps in the fridge for up to two days in an airtight container, though the spinach will soften and the flavors will meld even more, which some people actually prefer. If you know youll have leftovers, keep the pine nuts and Parmesan separate and add them fresh each time you serve, because they turn soggy and sad after a few hours in the dressing. Bring it back to room temperature for twenty minutes before serving, or eat it straight from the fridge if you like it cold and refreshing.
Final Touches
This pairs beautifully with a crisp Pinot Grigio or Sauvignon Blanc, something bright and acidic that wont compete with the basil. If youre serving it as a side, grilled chicken, lamb chops, or even a simple piece of seared fish will round out the plate without overwhelming the freshness of the salad.
- If your tomatoes are bland, toss them with a pinch of salt and let them sit for five minutes before adding them to release their sweetness.
- For a creamier version, stir in two tablespoons of sour cream or Greek yogurt with the pesto to mellow the intensity.
- Always taste the salad after it has been chilled, because cold temperatures dull flavors and you might need to add more lemon or salt before serving.
Pin It This is the kind of recipe that makes you look like you tried harder than you did, and nobody needs to know it took fifteen minutes. Serve it at your next gathering and watch it vanish.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, this salad keeps well in the refrigerator for up to 24 hours. Store it in an airtight container and give it a gentle toss before serving. You may need to add a touch more olive oil before serving as the pasta absorbs the dressing.
- → Can I use different greens instead of spinach?
Absolutely. Arugula, baby kale, or mixed spring greens work beautifully as substitutes. Arugula will add a peppery bite, while kale provides a heartier texture. Choose based on your flavor preference.
- → How do I make homemade basil pesto?
Blend fresh basil leaves, garlic, pine nuts, Parmesan cheese, and extra virgin olive oil in a food processor until you reach your desired consistency. Add lemon juice, salt, and pepper to taste. Store in an airtight container in the refrigerator for up to a week.
- → What proteins can I add to make this more filling?
Grilled or pan-seared chicken breast works wonderfully. You can also stir in drained canned chickpeas, white beans, or crumbled feta cheese for vegetarian protein options. Add proteins after cooling to maintain food safety.
- → Is this salad gluten-free?
Traditional cheese tortellini contains gluten. Look for gluten-free tortellini options at your grocery store to make this salad gluten-free. Always check ingredient labels on store-bought pesto as well, as some may contain hidden gluten.
- → How should I store leftovers?
Transfer leftovers to an airtight container and refrigerate for up to 2 days. The salad is best enjoyed within the first 24 hours before the pasta becomes too soft. Refresh with a drizzle of olive oil before serving.