Effortless 15-Minute Spinach Pesto Tortellini Salad: Your Ultimate Summer Side Dish
Discover how to whip up a vibrant and flavorful 15-minute tortellini salad, generously tossed with a delicious homemade spinach and walnut pesto. This refreshing pasta salad is undeniably my top choice for any summer occasion – from casual picnics and lively potlucks to backyard barbecues and festive get-togethers!
This delightful recipe is proudly sponsored by California Walnuts! We’re thrilled to feature their high-quality, delicious walnuts as a key ingredient in our vibrant spinach pesto, adding both flavor and nutrition.
Get ready to transform your summer meals with the ultimate crowd-pleaser: our 15-Minute Spinach Pesto Tortellini Salad! This isn’t just another pasta salad; it’s a game-changer for those spontaneous summer gatherings, busy weeknights, or any moment you crave something fresh, satisfying, and incredibly quick.
We all know the struggle of weeknight dinners, especially when you haven’t had the chance to meal prep. While we admire those who have their Sunday meal planning perfectly organized – major props to you! – for the rest of us, this spinach pesto tortellini salad is an absolute lifesaver. Imagine having a delicious, homemade meal on the table in just 15 minutes. It sounds almost too good to be true, but it’s entirely achievable with this recipe, proving that wholesome doesn’t have to mean time-consuming.
Sometimes, a powerful craving for something “green” hits, and what better way to satisfy it than with a vibrant, flavorful pasta salad? When I say 15 minutes, I’m genuinely being generous with the time. The majority of that time will be dedicated to bringing the water to a boil for the tortellini. While your pasta cooks, you can efficiently slice your fresh mozzarella and juicy tomatoes, and blend your homemade pesto. This parallel prepping strategy ensures maximum efficiency, allowing you to enjoy a gourmet-quality meal with minimal effort. Don’t wait – scroll down to the bottom, hit ‘print,’ and let’s get cooking!
This salad features a bright, almost neon-green spinach and walnut pesto, crafted effortlessly in your food processor. This vivid pesto then coats tender cheese tortellini, which is then generously mixed with cubes of creamy mozzarella, burstingly fresh cherry tomatoes, fragrant basil, and a sprinkle of salty Parmesan. It’s a symphony of textures and flavors in every bite. One of its greatest strengths is its adaptability. If you have protein enthusiasts in your family, much like mine, this salad welcomes additions. Have leftover grilled chicken? Fantastic! Cooked shrimp? Excellent! A few slices of savory salami? Absolutely perfect! Is anyone else suddenly recalling that iconic Thanksgiving episode of Friends, specifically Joey’s hilarious reaction to Rachel’s infamous trifle? This salad, however, promises no surprises!
Living in Houston during the summer offers myriad opportunities for outdoor enjoyment. We often attend concerts at local pavilions adjacent to parks, where families gather with blankets, chairs, and picnic baskets. It’s a perfect scenario: watching the sunset, enjoying dinner al fresco, and listening to live music. This pesto tortellini salad is the quintessential meal for such an occasion – easy to pack, delightful to eat cold or at room temperature, and universally loved. We’re still planning that perfect summer evening, but with this salad in hand, it’s one step closer to becoming a reality.
For many of us who grew up in the Midwest, the phrase “pasta salad” often conjures images of heavy, mayonnaise-based concoctions, loaded with starchy vegetables like carrots, peas, macaroni, and potatoes. While those have their nostalgic charm, I’m here to tell you that it’s time to redefine what a pasta salad can be in the modern kitchen.
Let’s revolutionize the concept: we’re ditching the heavy mayo in favor of a bright, homemade spinach pesto. We’re swapping out mundane, carby vegetables for sweet cherry tomatoes and creamy mozzarella cheese. And instead of simple macaroni, we’re elevating the experience with its more sophisticated and utterly delicious cousin: cheesy tortellini. This transformation results in a pasta salad that is fresh, vibrant, and packed with flavor, perfect for today’s palate.
Now, let’s dive into the star of the show: our incredible spinach pesto. This isn’t just any pesto; it’s a vibrant, nutrient-packed twist on my favorite homemade basil pesto recipe, supercharged with an abundance of fresh spinach. To create this verdant delight, you’ll need just a few key ingredients: a couple of cloves of aromatic garlic, a generous handful of fresh basil, savory Parmesan cheese, a squeeze of bright lemon juice, a pinch of red pepper flakes for a subtle kick, high-quality olive oil, and of course, our secret weapon – California Walnuts. These walnuts are not just a delicious addition; they’re a cornerstone of this recipe, contributing to both flavor and texture.
Can I pause for a moment to emphasize how much I adore using walnuts in pesto as an alternative to traditional pine nuts? It’s a game-changer! Not only do walnuts impart an equally creamy texture to homemade pesto, rivaling that achieved with pine nuts, but they are also significantly more budget-friendly. What’s even better is that it’s nearly impossible for anyone to tell you’ve made this clever switch. Beyond their culinary utility, a handful or two of California Walnuts makes for an excellent, healthy snack to munch on while you’re busy prepping dinner. They are a powerhouse of nutrition, packed with Omega-3 ALA, protein, and fiber, making them a smart and satisfying choice for any meal or snack.
Do you recall the Mediterranean Pasta Salad recipe I shared last year? If you haven’t tried it yet, this spinach pesto makes an absolutely fantastic dressing for that salad too! It’s a testament to the versatility of this pesto. Consider making a double batch: use half for this tortellini salad and keep the rest on hand for a quick and flavorful dressing for other salads, or to elevate simple grilled meats or vegetables. If you’re on salad duty for an upcoming gathering, imagine the ease of preparing two distinct, delicious pasta salads – this tortellini salad and the Mediterranean one – all from a single, incredible pesto recipe. It’s efficiency meets deliciousness!
One of the most remarkable qualities of this spinach pesto tortellini salad, and a point I truly want to highlight, is its incredible suitability for transporting and making ahead. Unlike mayonnaise-based pasta salads that can separate or become soggy, this pesto-infused version stands up beautifully over time. Because we’re blending the greens directly into the pesto and utilizing hearty vegetables like cherry tomatoes and mozzarella that resist wilting, this salad is absolutely ideal for preparing hours, or even a day, in advance. This make-ahead capability alone is a compelling reason to give this recipe a try, freeing up valuable time on the day of your event and ensuring a stress-free experience.
Friends, I cannot overstate the importance of having a reliable, delicious pasta salad recipe in your repertoire that is *not* mayonnaise-based. This vibrant tortellini salad is destined to be your summer staple. Serve it up all season long alongside grilled chicken, roasted vegetables, or any other protein you desire. Its fresh flavors complement a wide array of main courses, making it incredibly versatile. Don’t forget to pack any leftovers; it makes for an absolutely stellar and easy lunch the next day, proving its deliciousness persists long after the first serving.
You absolutely need this pesto tortellini salad in your life – it’s a taste of summer simplicity and flavor you won’t want to miss!
15 Minute Spinach Pesto Tortellini Salad
8 minutes
7 minutes
15 minutes
Learn how to put together a 15 minute tortellini salad tossed with spinach pesto made from scratch! This is my favorite salad to bring to summer picnics, potlucks, barbecues, and get togethers!
Ingredients
Spinach + Walnut Pesto:
- 2 cups fresh baby spinach
- 1 cup basil
- ½ cup California Walnuts
- 2 cloves fresh garlic
- 1 tablespoon lemon juice
- ½ cup + 2 tablespoon olive oil
- salt, to taste
Tortellini Salad:
- 20 ounces cheese tortellini (see notes)
- 2 cups cherry tomatoes
- 8-10 ounces of mozzarella cheese (cubes or balls)
- parmesan cheese, basil for garnishing
Instructions
Pasta Salad:
- Heat a large pot of water and cook the cheese tortellini according to package directions. I recommend preparing the pesto while the pasta is boiling to maximize efficiency and save precious time.
- Once the tortellini is cooked and drained, gently toss it with approximately half of the prepared spinach pesto, the halved cherry tomatoes, and the mozzarella cheese. Add a generous handful of grated Parmesan cheese. Adjust with additional pesto to your preference; I often find that I use all of the pesto for the optimal flavor and coating. Sometimes, an extra couple of tablespoons of olive oil can help achieve a smoother, more cohesive blend. Season the salad with salt and freshly ground black pepper to taste, and top with freshly chopped basil just before serving for an aromatic finish!
Pesto:
- Combine all the ingredients for the pesto, except for the olive oil, in a food processor. Pulse the food processor 5-10 times, or until the ingredients are coarsely broken down and well combined. With the food processor running, slowly stream in ½ cup of olive oil from the top. Stop the food processor and scrape down the sides to ensure everything is incorporated. If the pesto appears too thick or not quite smooth enough, incorporate the remaining 2 tablespoons of olive oil. I sometimes find this extra oil is necessary, especially when the spinach is packed densely. Season the pesto with ¼ teaspoon of salt initially, then adjust to your preferred taste.
Notes
- Cheese tortellini is commonly found in the refrigerated pasta section of most grocery stores. Fresh tortellini cooks quickly and offers a wonderful texture.
- This is truly one of those salads that excels when made ahead of time. You can either toss all the ingredients together or layer it for presentation: start with a layer of pesto, followed by tortellini, then mozzarella, tomatoes, Parmesan, and finally, fresh basil. When serving a make-ahead salad, you may want to toss it with a few additional tablespoons of olive oil, as the pesto tends to thicken slightly as it sits and chills.
- Any leftover pesto can be stored in a small, airtight container. To prevent browning and keep it fresh, pour a thin layer of olive oil over the top of the pesto. It will keep well in the refrigerator for up to 5 days.
A heartfelt thank you to our wonderful friends at California Walnuts for their generous sponsorship of this post! We deeply value partnerships with companies that champion wholesome, high-quality ingredients that align perfectly with our culinary philosophy.
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