Get ready! This isn't your traditional pasta salad. This light and refreshing pasta salad is perfect for the spring and summer. You'll be surprised how nicely the cheeses from the tortellini pair with the strawberries and mint.
1 package Louisa Cheese Tortellini
¼ cup pine nuts
½ cup fresh basil, finely chopped
¼ cup fresh mint leaves, finely chopped
¼ cup Parmesan cheese, grated
2 tbsp. garlic, minced
2 oz. extra virgin olive oil
Salt and pepper, to taste
8 Sun-dried tomatoes, thinly sliced
½ pint cherry tomatoes, halved
½ pint strawberries, quartered
4 Lettuce leaves
Heat large saucepot of 4 quarts unsalted water to boiling over high heat. Add frozen tortellini; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes. Drain and return to saucepot.
Toast pine nuts over medium heat till golden brown. Be careful not to burn.
Once cooled completely add to a food processor, along with basil, mint, Parmesan, garlic and salt and pepper to taste. Turn on food processor and slowly add olive oil until a smooth consistency.
Combine tortellini, cherry, sun-dried tomatoes and pesto and toss lightly. Serve on a fresh lettuce leaf and top with strawberries.