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Spinach Pesto Tortellini Salad

Is there such thing as the perfect summer pasta dish? Absolutely and here it is- the spinach pesto tortellini Caprese pasta! This pasta recipe is incredibly dynamic. Serve it hot or cold as leftovers the next day, it is amazing both ways. This pasta has an incredible mix of flavors from the pesto dressing to the salty cheese filled tortellini and a satisfying crunch from the cherry tomatoes. Top it off with a light sprinkling of parmesan cheese. You are going to love this pasta recipe for the summer!
Prep Time8 mins
Cook Time7 mins
Course: Side Dish
Cuisine: American, Italian
Keyword: greek salad, pesto, spinach, tortellini
Servings: 8
Calories: 527kcal


For Pesto

  • 2 cups baby spinach
  • 1 cup basil
  • ½ cup pine nuts
  • 2 garlic cloves
  • 1 tbsp lemon juice
  • ½ cup olive oil
  • salt to taste

For Tortellini Salad

  • 20 oz cheese tortellini I use Taste Republic Gluten-Free Four Cheese Tortellini
  • 2 cups cherry tomatoes halved
  • 8 oz mozzarella balls halved
  • 1 cup shredded parmesan cheese


For Pesto

  • In a food processor or blender, add in all ingredients and pulse and blend until creamy. You can add in more spinach or olive oil depending on the consistency you desire.

For Tortellini Salad

  • Bring a large pot of water to boil and cook tortellini according to package directions. (Optional to salt the water for cooking the pasta.) Once cooked, drain well.
  • In a large bowl, add cooked tortellini, cherry tomatoes and mozzarella balls, pesto and shredded parmesan cheese. Mix well until everything is nicely coated.


Calories: 527kcal | Carbohydrates: 34g | Protein: 22g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 539mg | Potassium: 194mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1140IU | Vitamin C: 12.1mg | Calcium: 369mg | Iron: 3mg