The Chicken Pesto Tortellini Salad with Zucchini and Spinach is a vibrant twist on a classic Italian favorite. This recipe blends tender cheese tortellini, juicy grilled chicken, crisp zucchini, and fresh spinach, all tossed in a creamy pesto sauce. In this article, you’ll discover the story behind this flavorful creation, a step-by-step guide to preparing it at home, and answers to common questions about pesto pasta salads. Among Italian chicken pasta salad recipes, this one stands out for its balance — comforting yet light, rich yet refreshing, and perfect for any season, whether served warm for dinner or chilled at a summer picnic.
How This Chicken Pesto Tortellini Salad with Zucchini and Spinach Became a Family Favorite
A Summer Cookout Memory with Creamy Pesto Tortellini Salad
The Chicken Pesto Tortellini Salad with Zucchini and Spinach began as a simple summer cookout experiment. One warm evening, while grilling chicken in the backyard, the aroma of basil pesto filled the air. On a whim, I tossed freshly boiled cheese tortellini with sliced grilled chicken, sautéed zucchini ribbons, and handfuls of spinach. The pesto coated every ingredient in a creamy, fragrant layer, creating a satisfying yet refreshing pasta salad. That first bite changed everything — the creamy pesto tortellini salad became an instant hit. Since then, this Chicken Pesto Tortellini Salad with Zucchini and Spinach has been a returning favorite, appearing not just at barbecues but also at quick weeknight dinners and family gatherings. Its combination of bright vegetables, grilled protein, and rich pesto makes it irresistible every single time I prepare it.
What makes this Chicken Pesto Tortellini Salad with Zucchini and Spinach stand out is its perfect harmony of textures and flavors. The tortellini provide soft, cheese-filled comfort, while the grilled chicken adds satisfying protein. Lightly sautéed zucchini lends a gentle crunch, and baby spinach keeps the salad fresh and colorful. Every forkful feels balanced — creamy yet not heavy, fresh yet filling. The pesto dressing, with its mix of basil, olive oil, and a hint of lemon, ties everything together for a taste that feels authentically Italian but incredibly versatile. Whether enjoyed warm or chilled, this vibrant creamy pesto tortellini salad brings comfort and freshness to the table year-round.
This recipe quickly transformed from a simple backyard experiment into a staple for lunches and gatherings. Its vibrant presentation, deliciously balanced flavors, and minimal prep time make it one of those dishes that everyone looks forward to — a dependable favorite that captures the essence of good food and good company.
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Chicken Pesto Tortellini Salad with Zucchini and Spinach
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This chicken pesto tortellini salad combines cheese tortellini, grilled chicken, sautéed zucchini, and fresh spinach in a creamy basil pesto dressing. It’s a flavorful yet light Italian-inspired dish perfect served warm or chilled for any season.
Ingredients
Instructions
1. Bring a large pot of salted water to a boil and cook tortellini 3–5 minutes until al dente. Drain and toss with a drizzle of olive oil.
2. Season chicken with salt and pepper and grill or pan sear over medium-high heat until cooked through. Let rest, then chop.
3. Heat olive oil in a skillet over medium heat and sauté zucchini slices 2 minutes per side until tender. Squeeze lemon juice over zucchini.
4. In a large bowl combine cooled tortellini, chopped chicken, sautéed zucchini, and spinach. Add half the pesto and fold gently, then add remaining pesto to coat.
5. Sprinkle Parmesan over the salad, adjust seasoning with salt and pepper, and serve warm or chill for 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: salad
- Method: boil, grill, sauté, toss
- Cuisine: italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 25
- Cholesterol: 60
Keywords: chicken pesto salad, tortellini salad, pasta salad, zucchini spinach salad, creamy pesto salad, italian salad
What You Need for Chicken Pesto Tortellini Salad with Zucchini and Spinach
Essential Ingredients for Creamy Pesto Tortellini Salad
This Chicken Pesto Tortellini Salad with Zucchini and Spinach comes together with a short list of fresh, flavorful, and easy-to-find items. Each ingredient adds texture, color, and balance so that every bite tastes rich yet refreshingly light.
| Ingredient | Quantity | Notes & Variations |
|---|---|---|
| Cheese tortellini | 1 lb (about 450 g) | Use fresh or refrigerated; mini tortellini work well for bite-size salads. |
| Grilled chicken breast | 2 medium breasts (about 2 cups cooked, chopped) | Substitute with shrimp, salmon, or rotisserie chicken. |
| Zucchini | 1 medium, thinly sliced or spiralized | Yellow squash is an excellent color-boosting alternative. |
| Fresh baby spinach | 3 cups (loosely packed) | Replace with kale or arugula for a peppery twist. |
| Pesto sauce (homemade or store-bought) | ½–¾ cup | Choose basil pesto for classic flavor; try sun-dried tomato pesto for variation. |
| Parmesan cheese, grated | ¼ cup | Optional for garnishing before serving. |
| Olive oil | 1 tablespoon | Add extra-virgin olive oil for smoothness and shine. |
| Lemon juice | 1 tablespoon | Brightens the pesto and prevents the pasta from tasting heavy. |
| Salt and pepper | To taste | Adjust after assembling, since pesto is already seasoned. |
Gather your tools before cooking: a large pot, colander, grill pan or outdoor grill, skillet for zucchini, cutting board, knife, large mixing bowl, tongs, and wooden spoon. Preparing everything in advance makes assembly quick and seamless.
Step-by-Step Preparation Method
- Boil and Cool the Tortellini. Bring a large pot of salted water to a rolling boil. Add cheese tortellini and cook according to package directions, usually 3–5 minutes until tender but still firm. Drain through a colander and rinse briefly under cool water to stop cooking. Toss with a drizzle of olive oil to prevent sticking while preparing the other ingredients.
- Grill or Pan-Sear the Chicken. Preheat your grill to medium-high or use a stovetop grill pan. Season chicken breasts with salt, pepper, and a teaspoon of olive oil. Grill 5–6 minutes per side until golden and cooked through to 165 °F (74 °C). Rest a few minutes, then slice thin. This ensures every piece stays juicy inside your creamy pesto tortellini salad.
- Sauté the Zucchini Lightly. In a skillet, warm a splash of olive oil over medium heat. Add zucchini slices and sauté 2 minutes per side until tender and lightly golden. Avoid overcooking—slight crunch keeps the salad fresh. Finish with a few drops of lemon juice.
- Combine and Toss Everything. In a large mixing bowl, combine cooled tortellini, grilled chicken, and sautéed zucchini. Add spinach and half the pesto. Fold gently to coat, adding more pesto as needed until everything glistens. Adjust seasoning with salt, pepper, and lemon juice.
- Finish and Garnish. Sprinkle Parmesan cheese and toss once more. Serve warm for a cozy meal or chilled for a refreshing gathering dish. Garnish with basil leaves, a drizzle of olive oil, or toasted pine nuts.
Secrets for the Best Chicken Pesto Tortellini Salad with Zucchini and Spinach
Tips for Creamy Pesto Tortellini Perfection
Perfecting this Chicken Pesto Tortellini Salad with Zucchini and Spinach comes down to careful technique. Cook the pasta to al dente — tender with a slight bite — to prevent soggy texture. After draining, toss lightly in olive oil to keep pieces from sticking. Mix in pesto gradually to control the creaminess and preserve freshness. Avoid overheating the sauce, as high temperatures darken basil and dull flavor.
For a warm salad, toss while chicken and zucchini are slightly hot, letting residual heat gently soften spinach. For a chilled version, refrigerate at least 30 minutes, then refresh with olive oil before serving. Modify easily for dietary needs:
- Low-carb: Use zucchini noodles or cauliflower florets.
- Gluten-free: Choose gluten-free or chickpea-based pasta.
- Lighter: Mix pesto with Greek yogurt or mashed avocado for creamy texture with fewer calories.
Serving and Storage Suggestions
The Chicken Pesto Tortellini Salad with Zucchini and Spinach shines as an easy lunch, picnic star, or crowd-pleasing side for grilled meats. Present in a wide white bowl to highlight its fresh greens and golden tones. For events, divide into jars or bowls for convenient portions. Elevate servings with roasted tomatoes, a poached egg, or extra Parmesan.
To prep in advance, store ingredients separately and toss with pesto just before serving. Once mixed, refrigerate leftovers in an airtight container for up to three days. Before eating again, return to room temperature and stir in a teaspoon of olive oil or lemon juice to revive flavor. Avoid freezing to protect tortellini and spinach texture.
With smart storage and creative presentation, this Chicken Pesto Tortellini Salad with Zucchini and Spinach remains flavorful and vibrant for any occasion — from quick lunches to festive dinners.
Frequently Asked Questions
- Can I make Chicken Pesto Tortellini Salad ahead of time?
- Yes. Prepare the ingredients a day early, store separately, and mix with pesto just before serving. This keeps the pasta firm and the salad bright.
- What’s the best pesto for tortellini salad?
- Classic basil pesto provides authentic Italian flavor, but arugula or sun‑dried tomato pesto deliver unique twists. Choose versions made with fresh herbs and quality olive oil.
- How can I make it dairy-free?
- Use dairy‑free pesto made with nutritional yeast instead of cheese. Skip Parmesan garnish and check that tortellini filling is vegan or vegetable-based.
- What protein alternatives can I use instead of chicken?
- Grilled shrimp, salmon, tofu, or roasted chickpeas all complement the pesto’s flavor and add satisfying protein.
- Is this salad served hot or cold?
- It tastes great both ways. Serve warm for a comforting dinner or chilled as a refreshing picnic dish.
Conclusion
The Chicken Pesto Tortellini Salad with Zucchini and Spinach captures everything that makes Italian comfort food beloved — vibrant color, creamy pesto, and balance between hearty and light. Suitable for every season, it fits easily into lunch boxes, dinner tables, or weekend gatherings.
Each forkful delivers tender pasta, juicy chicken, and fresh greens coated in aromatic pesto. Versatile and effortless, this creamy pesto tortellini salad proves that simple ingredients and thoughtful preparation can create a dish that feels both indulgent and refreshingly wholesome.
