This recipe is a fantastic mix of convenience and flavor. It uses store-bought tortellini and pesto, which cuts down prep time, but still delivers a delicious, homemade feel. It can be served warm or cold, making it versatile for any occasion. With fresh spinach and juicy tomatoes, it’s both colorful and nutritious, and the pesto gives it a herby, garlicky punch that ties everything together beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cheese tortellini (fresh or refrigerated)
Baby spinach
Cherry or grape tomatoes
Pesto (store-bought or homemade)
Olive oil
Lemon juice (optional, for brightness)
Salt
Black pepper
Grated parmesan (optional, for topping)
Pine nuts (optional, for garnish)
Directions
Cook the tortellini according to package instructions. Drain and rinse under cold water to stop the cooking.
In a large mixing bowl, combine the cooked tortellini with pesto and a drizzle of olive oil. Toss gently to coat.
Add baby spinach and halved cherry tomatoes. Mix until evenly distributed.
Season with salt and pepper to taste. Add a splash of lemon juice if desired for extra brightness.
Chill in the refrigerator for 20–30 minutes if serving cold, or serve immediately at room temperature.
Garnish with grated parmesan and pine nuts just before serving, if using.
Servings and timing
This recipe serves 4–6 people. Prep Time: 10 minutes Cook Time: 7–10 minutes Total Time: 20 minutes
Variations
Protein Boost: Add grilled chicken, shrimp, or canned chickpeas for extra protein.
Vegan Option: Use vegan tortellini and pesto, and skip the cheese topping.
Spicy Twist: Add a pinch of red pepper flakes or a few chopped sun-dried tomatoes for heat.
Different Greens: Try arugula or kale in place of spinach for a more peppery or hearty taste.
Make It Creamy: Stir in a spoonful of Greek yogurt or mayonnaise with the pesto for a creamier dressing.
Storage/Reheating
Store leftover salad in an airtight container in the refrigerator for up to 3 days. Since it’s a pasta salad, it’s best enjoyed cold or at room temperature. No reheating is necessary. If the salad looks dry after sitting, toss it with a little more pesto or olive oil before serving.
FAQs
Can I make this salad ahead of time?
Yes, it actually tastes better after chilling for a bit. Just give it a good stir before serving.
Can I use frozen tortellini?
Absolutely. Just cook according to the package instructions and cool before assembling the salad.
Is this salad served warm or cold?
It can be served either way. Cold is more traditional for pasta salad, but warm is equally delicious.
Can I use homemade pesto?
Definitely. Homemade pesto adds a fresh, personal touch to the salad.
What cheese is in tortellini?
Typically, cheese tortellini is filled with ricotta, parmesan, and sometimes mozzarella.
How long will this salad keep in the fridge?
It will stay fresh for about 2–3 days in the refrigerator when stored properly.
Can I add more vegetables?
Yes! Cucumbers, bell peppers, red onions, or olives make great additions.
Is this recipe kid-friendly?
Very much so. The cheesy pasta and mild pesto flavors are usually a hit with kids.
Can I make this gluten-free?
Yes, use gluten-free tortellini and check the pesto ingredients to make sure it’s gluten-free as well.
What can I use instead of spinach?
Arugula, baby kale, or chopped romaine are good substitutes for spinach.
Conclusion
Tortellini Salad with Pesto & Spinach is the kind of dish you’ll keep coming back to for its ease, freshness, and flavor. Whether you’re prepping for a picnic, a quick family dinner, or meal prepping for the week, this salad delivers satisfaction in every bite. It’s endlessly adaptable, and once you try it, it’s bound to become a staple in your recipe rotation.
Tortellini Salad with Pesto & Spinach is a quick and refreshing pasta salad made with tender cheese tortellini, fresh baby spinach, juicy cherry tomatoes, and a flavorful pesto dressing. It’s easy, colorful, and perfect for any occasion.
Ingredients
1 (20 oz) package cheese tortellini (fresh or refrigerated)
3 cups baby spinach
1 cup cherry or grape tomatoes, halved
1/3 cup pesto (store-bought or homemade)
1 tbsp olive oil
1 tbsp lemon juice (optional)
Salt, to taste
Black pepper, to taste
1/4 cup grated parmesan (optional)
2 tbsp pine nuts (optional, for garnish)
Instructions
Cook the tortellini according to package instructions. Drain and rinse under cold water to stop the cooking process.
In a large mixing bowl, toss the cooked tortellini with pesto and olive oil until evenly coated.
Add baby spinach and cherry tomatoes. Mix gently to combine.
Season with salt, pepper, and optional lemon juice to brighten the flavor.
If serving cold, chill in the refrigerator for 20–30 minutes. Otherwise, serve at room temperature.
Garnish with grated parmesan and pine nuts before serving, if desired.
Notes
Add grilled chicken, shrimp, or chickpeas for extra protein.Use vegan tortellini and pesto for a plant-based version.Add red pepper flakes or sun-dried tomatoes for a spicy kick.Try arugula or kale instead of spinach for a different green base.Make it creamy by mixing in a bit of Greek yogurt or mayo with the pesto.
