Description
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.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
