Creamy Tortellini Pesto Salad with Cherry Tomatoes and Spinach

Tortellini Pesto Pasta Salad is a beloved, nutrient-packed dish. The spinach-walnut pesto is vibrant and flavorful, and sun-dried tomatoes add a bright, savory contrast. This salad is easy to make and perfect as a main or a side.

Why Make Tortellini Pesto Pasta Salad

This pesto is not the standard basil-and-pine-nuts version — it’s bright with cilantro (or basil), full of spinach for extra nutrients, and uses walnuts instead of pricey pine nuts. It pairs beautifully with cheese-filled tortellini for a satisfying, comforting meal.

• The pesto alone is excellent, but combined with tortellini it really stands out.
• This is a feel-good dish my family requests often: hearty, comforting, and full of wholesome ingredients.
• Simple to prepare. Boil the tortellini, make the pesto, blanch the asparagus if using, and toss everything together. Leftover pesto is great on sandwiches or wraps.

Ingredients Needed

• Tortellini: Use pre-made tortellini to save time; spinach-stuffed tortellini works especially well.
• Asparagus: Optional — blanch for a tender-crisp bite or add raw for extra crunch.
• Sun-dried tomatoes: I recommend the ones packed in oil for extra flavor.
• Olive oil: A good-quality oil for the pesto.
• Fresh basil or cilantro: Use one or a mix for the pesto base.
• Parmesan or pecorino: For a rich, savory note; substitute nutritional yeast to make the pesto vegan.
• Lemon: Fresh lemon juice brightens the pesto.
• Walnuts: Raw walnuts are ideal; pine nuts can be used if preferred.
• Seasonings: Red pepper flakes, oregano, salt, and black pepper.
• Fresh garlic: Adds depth and aroma to the pesto.

How To Make This Recipe

• Step one. Make the pesto: add walnuts, olive oil, lemon juice, cheese (or nutritional yeast), red pepper flakes, oregano, salt, spinach, cilantro or basil, and garlic to a food processor. Pulse until blended to your preferred texture. Add a bit more olive oil if needed to loosen the mixture.

• Step two. Prepare the asparagus: trim woody ends, chop into bite-size pieces, and optionally blanch in boiling water for about 2 minutes, then drain. Cook the tortellini according to package instructions; reserve 1–2 cups of pasta water before draining.

• Step three. Assemble the salad: in a large bowl combine the cooked tortellini, sun-dried tomatoes, and asparagus. Add pesto—start with about half and add more to taste. If needed, stir in a splash of reserved pasta water to help the pesto coat the tortellini evenly. Garnish with additional grated cheese and serve.

Recipe Pairings

This Tortellini Pesto Pasta Salad works as a complete meal or a base for protein dishes like grilled or roasted salmon or chicken. It also makes a tasty side for BBQs or potlucks and pairs nicely with a simple green salad.

If you try this recipe, I’d love to hear how it turns out. Thanks for being here and enjoying good food.

5 from 1 vote

Tortellini Pesto Pasta Salad

By Bailey Rhatigan

Tortellini Pesto Pasta Salad is a favorite. The pesto is packed with nutrients and flavor and pairs wonderfully with this pasta salad.

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 6

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Equipment

• large pot for boiling water
• small food processor

Ingredients 

For The Spinach Walnut Pesto

• ⅓ cup walnuts, or pine nuts
• ⅓ cup olive oil
• 2½ tbsp lemon juice
• ¼ cup pecorino or parmesan
• ¼ tsp red pepper flakes
• ½ tbsp dried oregano
• ½ tsp salt
• 3 cup fresh spinach
• ¼ cup fresh cilantro, OR BASIL
• 2 chopped cloves of garlic

For The Tortellini Pasta Salad

• 18 oz pre prepared tortellini
• 1 lb fresh asparagus, optional!
• ¼ cup sun dried tomatoes, chopped, in oil

Instructions 

• Make Pesto. Add all pesto ingredients to a food processor and pulse until combined. If you prefer a smoother pesto, process longer; for a chunkier texture, pulse a few times. Add olive oil as needed to reach your desired consistency. Set aside.
• Prepare asparagus. Trim the woody ends and chop into bite-size pieces. Optional: blanch in boiling water for 2 minutes, then drain. Or leave raw for extra crunch. Set aside.
• Cook tortellini. Follow package instructions. Reserve 1–2 cups of pasta water before draining to help loosen and distribute the pesto.
• Assemble pasta salad. Combine tortellini, sun-dried tomatoes, and asparagus in a large bowl. Stir in pesto—start with half and add more to taste—using reserved pasta water if needed to coat evenly. Garnish with extra cheese and serve.

Notes

• Don’t overcook the tortellini: it can become too soft.
• Taste the pesto as you go: customize salt, lemon, or herbs to your preference.
• Reserve pasta water: a little helps the pesto cling to the pasta.
• Store leftovers in an airtight container in the fridge for up to 4 days.

To make the pesto vegan, replace cheese with nutritional yeast and increase salt to taste. The recipe yields about 2½ cups (roughly 20 ounces) of pesto; adjust quantities if you want less.

Nutrition

Serving: 1.5cup or salad | Calories: 462

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Author: Bailey Rhatigan

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Course: Main Course

Cuisine: American

Servings: 6

Calories: 462

Keyword: Tortellini Pesto Pasta Salad

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