Cranberry pesto tortellini salad
This is a perennial favorite at the Moscow Food Co-op deli, and super-easy to make. I especially love the look of it - the purplish cranberries in the green pesto and cream-colored pasta is an extremely elegant combination. If you ever need a simple dish to wow a group of girly-girls (think wedding shower or garden party) this is it.
8 oz cheese-filled tortellini
1/2 cup basil pesto
2/3 cup dried cranberries
2/3 cup walnuts*
1/3 cup shredded parmesan cheese
Cook tortellini according to package directions. Toast walnuts on a baking sheet in oven at 350 degrees for about 7 minutes. Allow walnuts to cool before chopping coarsely. Combine all ingredients and mix well. Serve chilled.
*I had pine nuts on hand and the finished product was just as tasty.
If you liked this recipe and ever happen to be in the area, you can stop by the Moscow Food Co-op and pick up a copy of their cookbook, which has recipes for many of the favorite salads, soups and snacks served at the deli. Not only is it a great addition to your cookbook collection, but it's a lot cheaper to reproduce the dishes at home.