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
Ingredients
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
Instructions
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.
Once pasta is cooled; add strawberries, mozzarella balls and basil leaves; mix well.
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.
Note: If making in advance; pour dressing over salad, just before serving.