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Pesto Tortellini Salad

Cold pasta salad that looks like you actually tried but tastes amazing and travels perfect for school or work. Cheese tortellini, basil pesto, sun-dried tomatoes, fresh spinach, and parmesan all mixed together in 15 minutes. Tastes even better the next day when everything's had time to get to know each other.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Refrigerated cheese tortellini The kind in the produce section, not dried. Get whatever brand looks good, they're all basically the same.
  • 0.75 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.
  • 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. Get a wedge and grate it if you can, but pre-shredded works fine.
Dressing
  • 2 tablespoons Olive oil Good stuff, not the cheap kind.
  • 1 tablespoon Red wine vinegar or lemon juice Brightens everything up. This is what makes it taste fresh instead of heavy.
  • to taste Salt and pepper Season as you go.
  • optional Fresh basil For garnish or mixing in if you have it. Makes it look nice but not required.
  • optional, about 0.5 cup Pine nuts or walnuts, toasted Adds crunch. Throw them in a dry skillet for two minutes to toast.

Equipment

  • Large pot
  • Colander
  • Large Mixing Bowl
  • Small bowl
  • Whisk
  • Rubber spatula
  • Cutting board and knife

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

Cold tortellini is absolutely key — rinse them with cold water, let them cool completely. Don't skip the acid (vinegar or lemon juice), it makes everything taste bright instead of heavy. Sun-dried tomatoes in oil are easier than dried ones. Mix gently so tortellini doesn't break apart. This is actually better made the night before — flavors get deeper, everything softens a little. If you're meal prepping and packing for school, keep fresh spinach separate and add the day you eat it so it stays fresher. If using nuts, toast them in a dry skillet for two minutes. This keeps in the fridge for up to five days and travels perfectly in a container — no reheating needed, just grab and go.