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Delicious serving of Pesto Tortellini Salad with fresh basil and cherry tomatoes
Julia Monroe

Pesto Tortellini Salad

This pesto tortellini salad combines cheese-filled tortellini, basil pesto, cherry tomatoes, baby spinach, mozzarella pearls, and toasted pine nuts for a flavorful, versatile pasta salad that works for weeknight dinners, potlucks, and picnics.
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Course: Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • fresh or frozen cheese tortellini
  • 1/2-3/4 cup pesto
  • cherry tomatoes, halved
  • baby spinach
  • mozzarella pearls
  • toasted pine nuts
  • olive oil

Equipment

  • large pot
  • colander
  • large mixing bowl
  • tongs or large spoon
  • plastic wrap or cover

Method
 

  1. Bring a large pot of salted water to a boil, then gently drop in the tortellini. Stir occasionally to prevent sticking and cook for 6-8 minutes, or until tender but still slightly firm. Drain and rinse under cold water to stop the cooking process.
  2. In a large mixing bowl, add the cooled tortellini and pour the pesto over it. Toss to coat evenly, then add the halved cherry tomatoes, baby spinach, and mozzarella pearls. Toss gently until everything is combined.
  3. Sprinkle toasted pine nuts over the salad and toss gently one final time. Cover and refrigerate for at least 1 hour, or overnight, to let the flavors meld. Stir before serving and garnish with fresh basil if desired.

Notes

Cook the tortellini just until al dente to avoid a mushy texture. Rinse under cold water after draining to stop the cooking process. Start with a smaller amount of pesto and add more as needed for even coating. Chill for at least 1 hour before serving for the best flavor. Let the salad sit at room temperature for about 10 minutes before serving for better taste and texture.