Parsley Pesto and Cheese Tortellini Salad with Toasted Pine Nuts…..

This beautiful salad is a step above any other pasta salad.  I’ve made my own pesto, but feel free to buy it if you’re in a time pinch.   I’ve taken a short cut in my salad by buying my roasted peppers from the deli.  Refrigerate immediatelly.  Reserve a cup of pasta water before draining to add to the salad for moisture if neccessary after refrigeration.  Be sure to refrigerate the pasta water as well.

Here we go….

Start by toasting the pine nuts.  Spread over a cookie sheet and toast in 325′ oven for 8-12 minutes.  Keep an eye on them, they can burn easily.  Remove from oven, set aside.

Cook the tortellini according to package directions, drain and rinse.  Place in a large mixing bowl.

Add the roasted red peppers…

Add the fresh basil….

Add the toasted pine nuts, reserving about a tablespoon for garnish at the end.

Add the pesto…gently mix until all ingredients are well coated.  Place salad in a pretty serving dish and top with reserved pine nuts and a sprig of fresh basil.  Enjoy!

Pesto Tortellini Salad

 For the pesto:

 1 large bunch fresh parsley, rinsed and drained
2 cloves fresh garlic
1 tablespoon lemon juice
2-3 tablespoons olive oil
¼ cup toasted walnuts
½ cup grated parmesan cheese
½ teaspoon salt
¼ teaspoon pepper

 For the salad:

1 lb. cheese tortellini
1 cup pasta water
1 cup roasted red peppers, sliced into thin strips
1 small bunch fresh basil, sliced into fine strips
1/3 cup pine nuts, toasted (325’ for 8-11 minutes) Reserve one tablespoon for garnish

 1)  Place all of the pesto ingredients into a blender or food processor and blend until you have a nice smooth consistency.
2)  Cook the pasta according to package instructions.  Reserve 1 cup of pasta water.  Drain and rinse.
3)  Place pasta into a large mixing bowl.  Add the roasted red peppers, fresh basil, pine nuts, and about ¼ cup of pasta water.    Mix gently to coat all ingredients with pesto. 
4)  Place into a pretty serving bowl and garnish with 1 tablespoon pine nuts and a sprig of basil.  Refrigerate immediately when you’re done serving.

 *If you’ll be making this salad ahead of time, reserve the 1 cup of pasta water in the refrigerator.  Before serving if the salad seems like it needs more moisture, add a splash at a time and gently mix to moisten.