Pesto Tortellini Salad
A quick, satisfying Mediterranean-inspired pasta salad featuring tender cheese tortellini, fresh arugula, sun-dried tomatoes, olives, artichokes, and capers, tossed in a zesty basil pesto dressing. Perfect for weeknight dinners, potlucks, or meal prep, this salad is protein-rich, fiber-packed, and full of heart-healthy fats.
Equipment
- 1 large pot (for boiling pasta)
- 1 colander (for draining pasta)
- 1 large mixing bowl (for tossing salad)
- Whisk or spoon (for mixing dressing)
Ingredients
- 2 pounds fresh or frozen cheese tortellini
- Salt for pasta water
- ¾ cup basil pesto homemade or store-bought
- 2 tablespoons fresh lemon juice
- Pinch of black pepper
- 1 large handful baby arugula or baby spinach optional
- 1 cup artichoke hearts quartered
- ½ cup black oil-cured olives, pitted and chopped
- ½ cup sun-dried tomatoes drained
- ¼ cup capers drained
- Extra virgin olive oil as needed
- Toasted pine nuts for garnish (optional)
Instructions
- Prepare Ingredients and Workspace: Before starting, gather all ingredients and equipment. Measure out the tortellini, pesto, lemon juice, vegetables, olives, sun-dried tomatoes, and capers. Rinse fresh arugula or spinach if using, and drain any canned artichoke hearts. This preparation ensures a smooth cooking process and prevents rushing mid-recipe.
- Boil Water for Tortellini: Fill a large pot with water, about three-quarters full, and bring it to a rolling boil over high heat. Once boiling, generously season with salt—this enhances the pasta’s flavor from the inside out. Using enough water ensures the tortellini cook evenly and prevents sticking.
- Cook the Tortellini: Gently add the fresh or frozen cheese tortellini to the boiling water. Stir carefully to prevent the tortellini from clumping or sticking to the pot. Cook for 1–3 minutes, just until the tortellini is al dente—tender yet slightly firm to the bite. Avoid overcooking, as soft tortellini can become mushy when combined with the dressing.
- Drain and Cool Tortellini: Using a colander, carefully drain the cooked tortellini. Immediately rinse under cold water to stop the cooking process, keeping the pasta firm and slightly chewy. Shake off excess water thoroughly before transferring the tortellini to a large mixing bowl. Proper draining prevents a watery salad.
- Whisk Pesto Dressing: In a separate large bowl, combine the basil pesto, fresh lemon juice, and a pinch of black pepper. Whisk or stir until the mixture is smooth and fully blended. The lemon juice adds brightness and balances the richness of the pesto. Taste and adjust seasoning if needed.
- Toss Tortellini with Dressing: Add the cooled tortellini to the bowl with the pesto dressing. Gently toss using a folding motion to coat each tortellini evenly with the dressing, ensuring every piece is flavorful. Let the coated pasta sit for 5 minutes to allow the flavors to meld and fully infuse the tortellini.
- Incorporate Fresh Vegetables: Carefully fold in the arugula or spinach, artichoke hearts, chopped olives, sun-dried tomatoes, and capers. Use a gentle hand to avoid crushing the ingredients. This combination adds texture, color, and a fresh, slightly peppery contrast to the rich pesto and cheese tortellini.
- Adjust Flavor and Moisture: Taste the salad and add extra olive oil or more pesto if the salad seems dry. The dressing should lightly coat the pasta without being overly oily. This step ensures perfect balance, with creamy, tangy, and savory flavors harmonized throughout the salad.
- Optional Garnish with Pine Nuts: If desired, sprinkle lightly toasted pine nuts over the salad just before serving. They add a subtle crunch and nutty aroma, elevating the salad’s texture and presentation. Toasting the nuts enhances their flavor without overpowering the other ingredients.
- Serve Warm or Chilled: This salad can be served immediately while slightly warm, offering a comforting, creamy texture. Alternatively, refrigerate for at least 1 hour to serve as a chilled pasta salad. Cold or room-temperature servings are ideal for potlucks, picnics, or make-ahead meals.
- Storage and Make-Ahead Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. If preparing in advance, add the arugula or spinach right before serving to prevent wilting. Re-taste and adjust the dressing as needed to refresh flavors. Freezing is not recommended, as the texture of tortellini and vegetables will change.
Notes
- Yields approximately 9 cups of salad, about 1 cup per serving.
- Tortellini cook quickly (1–3 minutes), so watch closely to avoid overcooking.
- Add lemon zest to the pesto for extra brightness and flavor.
- Any medium-sized short pasta works as a substitute; long pasta can be used for a warm dish.
- Olives and capers are naturally salty, so adjust additional salt carefully.
- Prepare ahead of time if needed, but add delicate greens (arugula or spinach) just before serving.
- Toasted pine nuts add a crunchy texture and subtle nutty flavor.
- Extra olive oil or pesto can be added if the salad appears dry.
