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Pesto Tortellini Pasta Salad

Cheese tortellini is tossed with basil pesto, broccoli and spinach, packing in lots of green veggies. Top it all off with some fresh parmesan cheese and you have a seriously tasty meal.

Course Main Dish, Side Dish
Keyword Pasta Salad, Pesto, Tortellini
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 20 oz bag of cheese tortellini (refrigerated or frozen)
  • 2 cups broccoli (chopped)
  • 2 cups fresh spinach (chopped)
  • 1 cup basil pesto
  • 1/3 cup parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper


  1. Boil water in a large pot.

  2. While waiting for the water to boil, prepare the veggies. Wash and cut the broccoli into bite-sized pieces and chop the spinach.

  3. Once the water is boiling, add the tortellini and cook as instructed on the package. Add the broccoli to the water the last 3-4 minutes the tortellini cooks. (If you're using fresh tortellini, this is about the entire cooking time of the noodles, so I drop the broccoli in the water right after the tortellini.)

  4. Once tortellini and broccoli are tender, remove from stove and drain well. While that drains, add the chopped spinach to the empty pot. Then, add the drained noodles and broccoli back to the pot.

  5. Add the pesto, salt and pepper and gently stir to combine. Mix well, until everything is coated in pesto. Adjust the salt and pepper to taste, if needed, and then add the parmesan cheese. Gently toss again and serve with your favorite toppings! This goes well topped with fresh basil, cherry tomatoes or more parmesan cheese. :)