I keep this pesto tortellini situation on heavy rotation. Dinner tonight? Sure. Lunch tomorrow? Obviously. Bringing something to a friend’s house? It’s already in my bag in a tupperware, don’t even ask.
The trick I’m weirdly insistent about: dress the tortellini while it’s still warm. Sounds counterintuitive but the pasta drinks up that lemony pesto situation and you get real flavor in every bite instead of just a sad coating.
Cherry tomatoes for juicy pops, ribbons of spinach, toasted pine nuts for crunch, basil chiffonade because we’re being a little EXTRA. It’s bright, it’s herby, it’s the kind of bowl you eat standing up at the counter and feel zero guilt about.
Make Ahead & Storage Tips
Make ahead? ABSOLUTELY. Cook the pasta and mix the dressing separately—store each in the fridge for up to 2 days.
Combine everything except the spinach and pine nuts right before serving. This keeps the greens crisp and the nuts crunchy! The finished salad holds well chilled for 1-2 days, but the texture is best fresh.
Dress Warm Pasta for Better Flavor
Hot pasta pulls in flavor while cold pasta just sits there coated
- TOSS the tortellini while still warm, then add just 1/3 of the dressing…. coat every piece and LET IT SIT for 10 minutes before the rest
- That pause pulls flavor deep inside the pasta (your future self will thank you
- Use a SPOON or tongs, never a fork! You’ll shred those tender cheese pockets
- Add the spinach LAST so it stays crisp instead of wilting into mush
Related Recipes
- Caprese Tortellini Salad
- Caprese Orzo Salad
- Greek Pasta Salad
- Healthy Pasta Salad
- High Protein Greek Pasta Salad
- Creamy Dirty Martini Pasta Salad
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1750
- Protein: 50-60 g
- Fat: 90-105 g
- Carbohydrates: 145-160 g
Ingredients
For the dressing:
- 2/3 cup pesto (I use Barilla Traditional Basil Pesto)
- 1/4 cup lemon juice (freshly squeezed for best acidity)
- 3 oz high-quality extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
For the salad:
- 20 oz cheese tortellini (I prefer Buitoni brand for better texture)
- 2 cups cherry tomatoes (sliced into halves)
- 3 cups fresh baby spinach (roughly chopped into 1/2-inch ribbons)
- 1/3 cup fresh basil leaves (chiffonade)
- 1/4 cup toasted pine nuts
Step 1: Whisk the Pesto Dressing
- 2/3 cup pesto
- 1/4 cup lemon juice
- 3 oz extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
In a medium bowl, whisk together the pesto, freshly squeezed lemon juice, extra virgin olive oil, salt, and red pepper flakes until well combined and emulsified.
The acidity from the lemon juice will help balance the richness of the pesto and oil, creating a bright, cohesive dressing.
Set aside while you prepare the pasta.
Step 2: Boil the Cheese Tortellini
- 20 oz cheese tortellini
Bring a large pot of salted water to a rolling boil over high heat.
Add the cheese tortellini and cook for 2-3 minutes, or according to package directions—the pasta should be just tender but not mushy, as it will continue to soften slightly as it cools and absorbs the dressing.
Drain the tortellini in a colander, shaking gently to remove excess water.
Step 3: Toss and Infuse Pasta
- cooked tortellini from Step 2
- pesto dressing from Step 1
Transfer the warm tortellini to a large serving bowl and immediately pour about 1/3 of the pesto dressing over the pasta.
Gently toss to coat evenly, then let it sit for about 10 minutes at room temperature.
I find this resting time allows the warm pasta to absorb the dressing flavors more deeply, which creates much better flavor throughout the salad.
During this time, prepare the remaining ingredients.
Step 4: Chop Vegetables and Herbs
- 2 cups cherry tomatoes
- 3 cups fresh baby spinach
- 1/3 cup fresh basil leaves
While the pasta absorbs the dressing, halve the cherry tomatoes, roughly chop the baby spinach into 1/2-inch ribbons, and cut the fresh basil leaves into thin chiffonade (thin ribbon-like cuts).
Having these ready will make final assembly quick and easy, and the spinach will retain better texture if added just before serving rather than sitting in the warm dressing for too long.
Step 5: Combine and Toss Ingredients
- dressed tortellini from Step 3
- prepared vegetables and herbs from Step 4
- remaining pesto dressing from Step 1
- 1/4 cup toasted pine nuts
Add the sliced cherry tomatoes, chopped spinach, fresh basil chiffonade, and toasted pine nuts to the bowl with the dressed pasta.
Pour the remaining pesto dressing over everything and toss gently but thoroughly until all ingredients are evenly coated and combined.
I like to use a light hand when tossing to keep the delicate pasta intact and prevent the spinach from breaking down too much.
Taste and adjust seasoning if needed, then serve immediately or chill until ready to serve.
Basil Pesto Tortellini Pasta Salad
Ingredients
Method
- In a medium bowl, whisk together the pesto, freshly squeezed lemon juice, extra virgin olive oil, salt, and red pepper flakes until well combined and emulsified. The acidity from the lemon juice will help balance the richness of the pesto and oil, creating a bright, cohesive dressing. Set aside while you prepare the pasta.
- Bring a large pot of salted water to a rolling boil over high heat. Add the cheese tortellini and cook for 2-3 minutes, or according to package directions—the pasta should be just tender but not mushy, as it will continue to soften slightly as it cools and absorbs the dressing. Drain the tortellini in a colander, shaking gently to remove excess water.
- Transfer the warm tortellini to a large serving bowl and immediately pour about 1/3 of the pesto dressing over the pasta. Gently toss to coat evenly, then let it sit for about 10 minutes at room temperature. I find this resting time allows the warm pasta to absorb the dressing flavors more deeply, which creates much better flavor throughout the salad. During this time, prepare the remaining ingredients.
- While the pasta absorbs the dressing, halve the cherry tomatoes, roughly chop the baby spinach into 1/2-inch ribbons, and cut the fresh basil leaves into thin chiffonade (thin ribbon-like cuts). Having these ready will make final assembly quick and easy, and the spinach will retain better texture if added just before serving rather than sitting in the warm dressing for too long.
- Add the sliced cherry tomatoes, chopped spinach, fresh basil chiffonade, and toasted pine nuts to the bowl with the dressed pasta. Pour the remaining pesto dressing over everything and toss gently but thoroughly until all ingredients are evenly coated and combined. I like to use a light hand when tossing to keep the delicate pasta intact and prevent the spinach from breaking down too much. Taste and adjust seasoning if needed, then serve immediately or chill until ready to serve.