Save to Pinterest My neighbor handed me a container of homemade pesto over the fence one July afternoon, insisting I had to try it before the basil in her garden went to seed. I had a package of tortellini in the fridge and some tomatoes on the counter, so I tossed everything together without much of a plan. That impulsive lunch turned into the pasta salad I now make whenever the weather gets warm enough to eat outside. Its the kind of dish that tastes like you put in more effort than you actually did.
I brought this to a backyard potluck once, tucked between a tray of brownies and someone's experimental grain salad. By the time I went back for seconds, the bowl was nearly empty and three people had asked for the recipe. One friend admitted she'd gone back for thirds, standing by the table with a paper plate and no shame. I started keeping the ingredients on hand after that, just in case.
Ingredients
- Fresh cheese tortellini (500 g): The pillowy pockets soak up the pesto beautifully, and using fresh instead of dried means they cook in just a few minutes and stay tender without getting gummy.
- Cherry tomatoes (150 g, halved): Their sweetness balances the salty richness of the pesto, and halving them releases just enough juice to make the salad feel cohesive instead of dry.
- Baby spinach (75 g, roughly chopped): It adds color and a mild earthiness without overpowering anything, plus it wilts slightly when tossed with warm pasta, which I actually prefer to crisp raw greens.
- Basil pesto (100 g): This is the soul of the dish, whether you make it yourself or buy a good jar; look for one with visible basil leaves and a bright green color, not a dull brownish paste.
- Extra virgin olive oil (2 tbsp): It loosens the pesto so it coats everything evenly instead of clumping, and adds a fruity richness that makes the salad taste more luxurious.
- Lemon juice (1 tbsp): A little acidity wakes up all the other flavors and keeps the pesto from tasting too heavy or one note.
- Salt and black pepper: Always taste before serving, because pesto can vary wildly in saltiness depending on the brand or recipe.
- Toasted pine nuts (30 g, optional): They add a buttery crunch that makes the salad feel more special, and toasting them for just a minute or two brings out a deeper, almost sweet flavor.
- Grated Parmesan (30 g, optional): A final sprinkle adds a salty, nutty finish and makes the dish look more polished if you are serving it to company.
Instructions
- Boil the tortellini:
- Bring a big pot of salted water to a rolling boil and cook the tortellini according to the package directions, usually around 3 to 5 minutes for fresh. Drain them in a colander and rinse under cold water to stop the cooking, which keeps them from turning mushy and also cools them down so the spinach does not wilt too much when you toss everything together.
- Mix the dressing:
- In a large bowl, whisk together the pesto, olive oil, and lemon juice until smooth and glossy. Season it with a pinch of salt and a few grinds of black pepper, but go easy on the salt at first since pesto is often already quite salty.
- Toss everything together:
- Add the cooled tortellini, halved cherry tomatoes, and chopped spinach to the bowl with the dressing. Use a big spoon or your hands to toss gently, making sure every piece of pasta gets coated without smashing the tomatoes or bruising the spinach.
- Taste and adjust:
- Take a bite and see if it needs more lemon juice for brightness, a drizzle of olive oil for richness, or another pinch of salt and pepper. This step makes the difference between a good salad and one people remember.
- Garnish and serve:
- Transfer the salad to a serving platter or bowl, then scatter the toasted pine nuts and grated Parmesan over the top if you are using them. Serve it right away at room temperature, or cover and chill it for up to an hour before serving.
Save to Pinterest My sister made this for her book club once, and I got a text later that night saying two of her friends had asked if I would cater their summer parties. I laughed, but I also understood, because this salad has a way of making people feel cared for without you having to do much at all. Its the kind of food that starts conversations and ends with empty bowls.
Make It Your Own
I have stirred in leftover grilled chicken when I needed this to be a full meal, and I have added a can of drained chickpeas when my vegetarian cousin came over. Both worked beautifully. You can swap the spinach for peppery arugula or baby kale if you want a sharper flavor, or throw in some thinly sliced sun dried tomatoes for a deeper, sweeter tomato note. I have even used a lemon basil pesto once, and it made the whole dish taste brighter and more summery.
Serving Suggestions
This salad sits happily on a picnic table for an hour or two without wilting or getting soggy, which makes it perfect for outdoor gatherings. I like to serve it alongside grilled vegetables or a simple green salad with vinaigrette, and it pairs especially well with a crisp, cold Pinot Grigio or a sparkling water with a wedge of lemon. If you are bringing it to a potluck, pack the pine nuts and Parmesan separately and sprinkle them on just before serving so they stay crunchy.
Storage and Leftovers
Leftovers keep well in an airtight container in the fridge for up to two days, though the spinach will soften and the pasta will absorb some of the dressing. I actually like it that way, but if you want to freshen it up, toss in a handful of fresh spinach and a drizzle of olive oil before serving. You can eat it cold straight from the fridge, or let it come to room temperature for about 20 minutes, which brings out the flavors more fully.
- If the pasta seems dry after chilling, stir in a spoonful of pesto or a splash of olive oil to bring it back to life.
- Add any garnishes like pine nuts and Parmesan right before serving so they do not get soggy sitting in the fridge.
- This salad does not freeze well because the spinach and tomatoes break down and turn watery when thawed.
Save to Pinterest This salad reminds me that some of the best meals come from barely trying, just throwing together what you have and trusting that good ingredients will take care of themselves. I hope it becomes one of those easy, reliable dishes in your kitchen too.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, you can prepare the components in advance. Cook and cool the tortellini, prepare the vegetables, and store them separately. Mix everything together 1-2 hours before serving to prevent the pasta from becoming too soft. The dressing helps preserve freshness when combined closer to serving time.
- → What can I substitute for basil pesto?
Try sun-dried tomato pesto, arugula pesto, or even a simple vinaigrette made with olive oil and lemon juice. You can also use spinach pesto or cilantro pesto for different flavor profiles while maintaining the salad's fresh character.
- → How do I add more protein to this dish?
Grilled chicken breast strips work beautifully and complement the pesto flavors. Alternatively, add drained canned chickpeas or white beans for vegetarian protein. Cooked shrimp is another excellent option for a Mediterranean twist.
- → Can I use dried tortellini instead of fresh?
Yes, dried tortellini works well. Cook according to package directions, which typically takes 4-6 minutes longer than fresh varieties. Ensure you cool it completely under cold water before mixing with the dressing to prevent wilting the spinach.
- → What wine pairs best with this salad?
Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the fresh basil and bright acidity of the lemon. Light Italian whites are ideal choices that enhance the Mediterranean flavors without overpowering the delicate pesto sauce.
- → How should I store leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to two days. The salad tastes best within 24 hours. If the pasta absorbs too much dressing, refresh it with a drizzle of olive oil and lemon juice before serving again.