Strawberry Basil Pasta Salad
Prep time
Cook time
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A sweet and savory pasta salad made with pesto filled tortellini, fresh strawberries, basil and topped with candied walnuts and a simple homemade balsamic dressing.
Serves: 8
  • 2 10 oz. pkg. pesto tortellini
  • 1 tbsp. extra virgin olive oil
  • ½ tsp. salt
  • 2 cups strawberries, cut in half if large in size
  • 12 mozzarella balls
  • 10 basil leaves, sliced thin
  • ¼ cup candied walnuts, diced small
  • Dressing:
  • ¼ cup balsamic vinegar
  • 1 tsp. garlic, minced
  • 1 tsp. dijon mustard
  • 2 tbsp. extra virgin olive oil
  1. Cook tortellini according to directions on package. Pour into a bowl, and add 1 tbsp. olive oil and salt; mix well. Let the pasta cool.
  2. Once pasta is cooled; add strawberries, mozzarella balls and basil leaves; mix well.
  3. To make dressing; in a bowl add balsamic vinegar, garlic, mustard and olive oil and whisk until combined. Pour over pasta salad; mix well. Top salad with candied walnuts. Refrigerate until ready to serve.
  4. Note: If making in advance; pour dressing over salad, just before serving.
Calories per 1½ cups: 276, Fat: 12, Cholesterol: 18, Sodium: 236, Potassium: 66, Carbs: 31, Fiber: 3, Sugar: 4, Protein: 11
Nutrition Information
Serving size: 1½ cups
Recipe by PB + P Design at