Save I threw this together on a sweltering afternoon when turning on the oven felt impossible. The pasta water was the only heat I could tolerate, and once those plump tortellini were drained and tossed with cool pesto, I understood what summer cooking should be. It tastes like shortcuts that don't feel like cheating, like something you'd order at a cafe but made in your own kitchen. Every bite is creamy, bright, and just substantial enough to feel like a real meal. Now it's my go-to when I want to impress without breaking a sweat.
I brought this to a backyard gathering once, nestled in a big ceramic bowl with extra Parmesan on the side. People kept coming back for seconds, and one friend asked if I'd catered it. I laughed and told her it was just tortellini and a jar of pesto, but she didn't believe me until I walked her through it. That's the magic of this salad: it looks and tastes like effort, but it's really just smart assembly. I've made it a dozen times since, and it never fails to disappear.
Ingredients
- Fresh cheese tortellini: The pillowy texture and ricotta filling make this salad hearty enough to stand alone, and they cook in minutes.
- Cherry tomatoes: Halve them so their juice mingles with the pesto, adding bursts of sweetness and acidity in every bite.
- Baby spinach: I chop it roughly so it wilts slightly when tossed with warm pasta, becoming tender without losing its bright green color.
- Basil pesto: The heart of the dish, whether you use a good jar from the store or blend your own with fresh basil and garlic.
- Extra virgin olive oil: This loosens the pesto and gives the salad a silky, luxurious coating.
- Lemon juice: A tablespoon brightens everything and keeps the richness in check.
- Toasted pine nuts: Optional but worth it for the nutty crunch that contrasts with the soft pasta.
- Grated Parmesan: A final dusting adds salty, umami depth right before serving.
Instructions
- Boil the tortellini:
- Bring a large pot of salted water to a rolling boil, then cook the tortellini until they float and are just tender. Drain them and rinse under cold water to stop the cooking and cool them down quickly.
- Make 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.
- Toss everything together:
- Add the cooled tortellini, halved cherry tomatoes, and chopped spinach to the bowl. Toss gently with your hands or a big spoon until every piece is coated in that vibrant green dressing.
- Adjust and garnish:
- Taste a bite and add more salt, pepper, or lemon juice if needed. Transfer to a platter and scatter toasted pine nuts and Parmesan over the top.
Save One evening I made this for myself after a long day and ate it straight from the bowl on the couch. The combination of creamy, tangy, and fresh felt like a reset button. It reminded me that good food doesn't need an occasion or an audience. Sometimes a bowl of cold pasta salad and a quiet moment are enough.
Make It Your Own
I've tossed in grilled chicken strips when I need extra protein, and I've stirred in drained chickpeas for a plant-based boost. Arugula works beautifully in place of spinach if you want a peppery kick, and sun-dried tomatoes add a sweet, concentrated punch. This salad is a template, not a rulebook, so follow your cravings and use what you have.
Serving Suggestions
I love this alongside grilled vegetables or a simple green salad for a light dinner. It's also perfect packed into containers for lunch the next day, where it only gets better as the flavors soak in. Pour yourself a glass of chilled Pinot Grigio or sparkling water with lemon, and you've got a meal that feels like a mini vacation.
Storage and Leftovers
Store any leftovers in an airtight container in the fridge for up to three days. The spinach will wilt more and the tortellini will absorb some dressing, so I like to drizzle a little extra olive oil and a squeeze of lemon over the top before serving again. If the salad feels dry, a spoonful of pesto stirred in brings it right back to life.
- Let it come to room temperature for fifteen minutes before serving if you prefer it less chilled.
- Add the pine nuts and Parmesan right before eating so they stay crunchy and fresh.
- Double the batch if you're feeding a crowd, because this disappears fast.
Save This salad has become my answer to so many questions: what to bring, what to make, what to eat when it's too hot to think. I hope it becomes that for you too.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare this salad a few hours ahead. However, it's best to dress it just before serving to keep the ingredients fresh and the tortellini from absorbing too much liquid. You can cook the tortellini and chop the vegetables in advance, then assemble when ready to serve.
- → What's the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to two days. The salad tastes best served chilled or at room temperature. If the mixture seems dry after storage, drizzle with a little extra olive oil or pesto before serving.
- → Can I use store-bought pesto instead of homemade?
Absolutely! Store-bought pesto works wonderfully and saves time. Just check the ingredient label for allergen information, particularly regarding tree nuts, dairy, and gluten content, as formulations vary by brand.
- → What proteins pair well with this dish?
Grilled chicken breast adds excellent protein and pairs beautifully with pesto flavors. For vegetarian options, consider adding white beans, chickpeas, or crumbled feta cheese for extra substance and nutrition.
- → Can I substitute the spinach with other greens?
Definitely! Try arugula for a peppery kick, baby kale for earthiness, or mixed salad greens for variety. Fresh basil leaves also work wonderfully if you want to enhance the pesto flavor profile.
- → What wine pairs best with this dish?
Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Verdicchio complement this salad beautifully. Their acidity balances the richness of the pesto and cheese while refreshing the palate between bites.