Tortellini Piccolini Pasta Salad with Mint & Strawberries
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 Piccolini work with the strawberries and mint.
8 oz. Tortellini Piccolini
1/3 c. pine nuts
1 c. fresh basil
1 c. fresh mint leaves
1/3 c. Parmesan cheese
3 Cloves of garlic
4 oz. EVOO
Freshly ground black pepper
8 sun-dried tomatoes, thinly sliced
1 pint cherry tomatoes, halved
1 pint strawberries, sliced
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 S&P to taste. Turn on food processor and slowly add olive oil until a smooth consistency. Cook Tortellini Piccolini till desired temperature (160 degrees). Add the cherry and sun-dried tomatoes to the pesto and toss lightly. Serve on a fresh lettuce leaf and top with strawberries.
Our culinary center is always buzzing with chefs developing new products using the latest ingredient trends, textures, and techniques. Be the first to know what's next by signing up for our newsletter!