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 work with the strawberries and mint.
1 Package Louisa Four Cheese Tortellini, Value Size
⅓ cup pine nuts
1 cup fresh basil
1 cup fresh mint leaves
⅓ cup Parmesan cheese
3 cloves of garlic
4 oz. extra virgin olive oil
Salt and pepper, to taste
8 Sun-dried tomatoes, thinly sliced
1 pint cherry tomatoes, halved
1 pint strawberries, quartered
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 set aside.
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.
Add tortellini, cherry and sun-dried tomatoes to the pesto and toss lightly. Serve on a fresh lettuce leaf and top with strawberries.