This is my go-to when I need something that looks like I actually tried but also tastes amazing and travels well in a container. Cold pasta salad is kind of the ultimate lunch move — fills you up, doesn’t get soggy immediately, and honestly tastes better the next day after everything’s had time to get friendly with each other.
Why You’ll Love This
- Comes together in like 15 minutes, no joke
- Tastes even better the next day when the flavors actually know each other
- Packs perfectly for school or work — doesn’t need reheating
- One of those salads that looks fancy but is basically just throwing things in a bowl
- Stays fresh all week if you keep it in a container
- Works cold right out of the fridge, no fussing around
- Fills you up way more than you’d think for a salad situation
- Great for meal prep Sunday if you’re planning ahead
Health Benefits
Here’s what this does for you:
- Real protein from the cheese tortellini: Keeps you full through the afternoon, no crash at 3pm
- Basil pesto brings antioxidants: Fresh herbs are basically food’s way of taking care of you
- Spinach adds iron and nutrients: Even raw spinach does work for you, plus it’s mild when it’s mixed with everything else
- Sun-dried tomatoes have concentrated flavor and lycopene: A little goes a long way, good stuff for your body
- Parmesan adds calcium: Real cheese counts, doesn’t need to feel guilty about it
- It’s actually balanced: Carbs from pasta, protein from cheese, veggies doing their thing — you’re not just eating one thing
Ingredients at a Glance
- 1 pound refrigerated cheese tortellini (you know, the kind in the produce section, not the dried kind) — get whatever brand looks good, they’re all basically the same
- ¾ cup jarred basil pesto (or fresh if you’re feeling ambitious, but jarred is totally fine) — look for the kind that’s actually basil and oil, not weird bright green
- 1 cup sun-dried tomatoes, chopped (the kind packed in oil is easier) — drain them a little so you’re not drowning everything in oil
- 4 cups baby spinach, loosely packed (raw is better, stays fresher than wilted) — get the stuff that’s already washed if you can
- 1 cup shredded parmesan cheese (the real stuff, not the green can, please) — get a wedge and grate it if you can, but the pre-shredded works fine
- 2 tablespoons olive oil — good stuff, not the cheap kind
- 1 tablespoon red wine vinegar or lemon juice — brightens everything up
- Salt and pepper to taste — season as you go
- Optional: fresh basil if you have it (for garnish or mixing in) — makes it look nice but not required
- Optional: pine nuts or walnuts, toasted (adds crunch) — about ½ cup if you’re using them
Step by Step
Cook that tortellini and let it chill. Bring a big pot of salted water to a boil and throw in your tortellini. Follow the package directions — they usually take like four minutes, sometimes less. Drain them, rinse with cold water to stop them cooking, and spread them out on a plate or cutting board so they actually cool down. You want them cold before you mix them with everything else.
Get your vegetables ready. Chop your sun-dried tomatoes into bite-sized pieces (not tiny, but not whole either). Rinse your baby spinach if it needs it (honestly most of it’s already washed these days). Have your parmesan shredded and ready. This is the boring part but it takes like three minutes tops.
Make your dressing situation. In a small bowl, whisk together your pesto, olive oil, and red wine vinegar. Taste it. Too intense? Add more oil. Not flavorful enough? Add a pinch of salt. This is your flavor base, so get it how you like it now instead of wishing later.
Throw everything in a big bowl and be gentle about it. Once your tortellini is actually cold, put it in a large bowl with the spinach and sun-dried tomatoes. Pour your pesto dressing over it and use a spatula or spoon to gently fold everything together. Not like you’re mad at it, just folding until the dressing coats everything. The spinach will start to wilt a tiny bit from the warm dressing, which is fine and actually looks better.
Add your parmesan and taste. Sprinkle in most of your shredded parmesan (save some for the top if you’re feeling fancy), fold once more, then taste a bite. Need more salt? Add it. Need more pesto flavor? You can add a bit more if you want, but go easy. It’s easier to add than take away.
Let it hang out for a few minutes. Give it like five minutes if you can for everything to get to know each other. If you’re in a hurry, eat it now. It’s good either way, but it’s better if you wait a minute. Top with the extra parmesan and any fresh basil if you’re using it.
Sofia’s Tips
- Cold tortellini is key: Don’t just drain them and throw them in warm. Rinse them with cold water, let them cool. Warm pasta + pesto gets weird and mushy.
- Jarred pesto is your friend: I’m not gonna lie, making pesto from scratch is great but it’s also more work. Jarred is totally legit for this.
- Don’t skip the acid: That vinegar or lemon juice is what makes everything taste bright instead of heavy. Trust me on this.
- Sun-dried tomatoes in oil are easier: The ones packed in oil are softer and easier to work with than the dried ones that need reconstituting.
- Mix it gently: You’re not making mashed potatoes. Gentle folding keeps the tortellini from breaking apart and getting weird.
- Make it the night before: This is actually one of those salads that’s better the next day. The flavors get deeper, everything softens a little, it’s honestly ideal for meal prep.
- Keep spinach separate if you’re packing it: If you’re making this a day or two ahead, keep the fresh spinach in a separate container and add it right before eating so it doesn’t get sad and wilted.
- Toast those optional nuts: If you’re using walnuts or pine nuts, throw them in a dry skillet for two minutes. Makes them crunchier and way more flavorful.
Troubleshooting
Mine tastes too heavy and oily. You probably used too much pesto dressing. Start with less next time — you can always add more. Also, drain those sun-dried tomatoes better so you’re not bringing all their oil along for the ride.
The spinach got all wilted and sad. That happens when you add it too early or when your tortellini is still warm. Cold tortellini, then add spinach right before serving or storing. Actually, if you’re meal prepping, keep spinach separate and add the day you eat it.
It tastes bland. You need more salt or more pesto flavor. Taste as you go and season properly. Also, that vinegar or lemon juice really matters — it brings everything to life.
The tortellini got mushy. You probably overcooked them or stored them warm. Cook them just until tender (follow the box), cool them immediately with cold water, and keep them in the fridge.
Can I make this ahead? Yes, actually this is perfect for making ahead. Make it the night before if you want, keep it in an airtight container in the fridge. If you’re using fresh spinach, add it the morning of so it stays fresher.
Ways to Switch It Up
- Add chicken: Shredded or cubed rotisserie chicken makes it more of a meal
- Mozzarella balls: Use fresh mozzarella pearls instead of shredded parmesan for a different vibe
- Cherry tomatoes: Add fresh cherry tomatoes halved if you want regular tomato taste too
- Artichoke hearts: Throw in some canned or fresh artichoke hearts — very Mediterranean
- Make it vegan: Use vegan pesto, skip the parmesan, add more nuts for texture
- Add white beans: A can of white beans drained adds protein and keeps it substantial
- Roasted vegetables: Add roasted zucchini or bell peppers if you’re feeling fancy
Keeping It Fresh
Store this in an airtight container in the fridge for up to five days, honestly. It actually tastes better after a day, so make it ahead if you can. If you’re packing it for school, it travels great in a container with a lid — doesn’t need ice packs because it’s already cold and the dressing keeps everything from drying out. If you kept the spinach separate (which is smart for packed lunches), add it right before eating. The rest of it just gets better as it sits.
Save This One
Pin this for when you need lunch that actually fills you up and doesn’t require reheating at school. Game changer for packed lunches.
Stuff People Ask Me
People ask: Can I use dried tortellini instead of refrigerated? Here’s what I tell them: You can, but refrigerated tastes way better and cooks faster. Dried works in a pinch, just cook it longer and make sure it’s actually soft before you use it.
People ask: What if I don’t have sun-dried tomatoes? Here’s what I tell them: Use fresh cherry tomatoes halved instead. Different vibe, still delicious. Or regular diced tomatoes if that’s what you have. It’s not the same but it works.
People ask: Can I use fresh pesto instead of jarred? Here’s what I tell them: Absolutely, go for it. Use the same amount, maybe adjust the oil so it’s not too thick. Fresh pesto is beautiful if you have basil, just know it takes more work.
People ask: How do I keep this from being too oily? Here’s what I tell them: Drain your sun-dried tomatoes well, don’t use too much pesto dressing, and add that vinegar or lemon juice — acid balances oil. Start with less dressing and add more if you need it.
People ask: Is this good cold or warm? Here’s what I tell them: Cold is the whole point of this salad. Eat it straight from the fridge. That’s the beauty of it — no reheating, just grab and go.
One More Thing
Pasta salad used to have this reputation of being the thing someone brought to the potluck that nobody actually wanted. But when you make it right — with actual good ingredients and flavors that work together — it’s legit delicious. This version is simple but tasty, travels well, and actually makes lunch better instead of something you’re just eating because you have to. Make it for yourself, pack it for school, bring it to share. It holds up great and tastes even better the next day. That’s a win.
Pesto Tortellini Salad
Ingredients
Equipment
Method
- Cook that tortellini and let it chill. Bring a big pot of salted water to a boil and throw in your tortellini. Follow the package directions — usually four minutes or less. Drain them, rinse with cold water to stop them cooking, and spread out so they actually cool down. Cold pasta is key.
- Get your vegetables ready. Chop your sun-dried tomatoes into bite-sized pieces. Rinse your baby spinach if it needs it (most is already washed). Have your parmesan shredded and ready. Takes like three minutes.
- Make your dressing situation. In a small bowl, whisk together your pesto, olive oil, and red wine vinegar. Taste it. Too intense? Add more oil. Not flavorful enough? Add a pinch of salt. Get it how you like it now.
- Throw everything in a big bowl and be gentle about it. Once your tortellini is cold, put it in a large bowl with the spinach and sun-dried tomatoes. Pour your pesto dressing over it and gently fold everything together. Not angry, just folding until the dressing coats everything.
- Add your parmesan and taste. Sprinkle in most of your shredded parmesan (save some for the top if you’re fancy), fold once more, then taste a bite. Need more salt? Add it. Need more pesto? Go easy, easier to add than take away.
- Let it hang out for a few minutes. Give it like five minutes if you can for everything to get to know each other. If you’re in a hurry, eat it now. It’s good either way but better if you wait a minute. Top with extra parmesan and fresh basil if using.