Ingredients:

  • 20 oz (567g) Cheese Tortellini
  • 1 cup (150g) Mixed Berries (strawberries, blueberries, raspberries, blackberries)
  • 1/2 cup (25g) Fresh Basil Leaves
  • 1/4 cup (35g) Pine Nuts
  • 1/4 cup (25g) Crumbled Feta or Goat Cheese (optional)
  • 1/4 cup (60ml) Extra Virgin Olive Oil
  • 2 tablespoons (30ml) Fresh Lemon Juice
  • 1 tablespoon (15ml) Honey
  • 1 teaspoon Dijon Mustard
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black Pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions until al dente.
  2. Drain the tortellini in a colander and rinse with cold water to stop the cooking process. Drain well.
  3. Spread pine nuts on a baking sheet in a single layer. Toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until golden brown and fragrant. Watch carefully to prevent burning! Alternatively, toast in a dry skillet over medium heat, stirring frequently.
  4. In a small bowl or jar, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
  5. In a large mixing bowl, combine the cooked tortellini, mixed berries, fresh basil, toasted pine nuts, and crumbled cheese (if using).
  6. Pour the lemon-honey vinaigrette over the salad and gently toss to coat.
  7. For best flavor, cover and refrigerate for at least 15 minutes to allow the flavors to meld. This is optional.
  8. Serve chilled or at room temperature.