This refreshing Pasta & Strawberries Romanoff is a unique twist on traditional pasta salads, combining the earthiness of toasted walnuts with the bright sweetness of fresh strawberries. The dish features a creamy, tangy dressing made from blended strawberries, cream, and a hint of Kirsch, which coats the al dente Mostaccioli perfectly. Topped with toasted coconut for added texture and served over crisp salad greens, it offers a delightful contrast of flavors and textures. Ideal for warm summer evenings, potlucks, or as a light yet satisfying main course, this recipe brings a touch of elegance to your table. It’s a memorable dish that balances sweet and savory notes beautifully.
Pasta & Strawberries Romanoff
Description
This refreshing Pasta & Strawberries Romanoff is a unique twist on traditional pasta salads, combining the earthiness of toasted walnuts with the bright sweetness of fresh strawberries. The dish features a creamy, tangy dressing made from blended strawberries, cream, and a hint of Kirsch, which coats the al dente Mostaccioli perfectly. Topped with toasted coconut for added texture and served over crisp salad greens, it offers a delightful contrast of flavors and textures. Ideal for warm summer evenings, potlucks, or as a light yet satisfying main course, this recipe brings a touch of elegance to your table. It&# 226;ÂÂs a memorable dish that balances sweet and savory notes beautifully.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Spread coconut and walnuts in a shallow baking pan and bake for 8 to 10 minutes, stirring occasionally, until golden brown. Let cool.
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Cook Mostaccioli according to package directions until al dente. Drain and rinse with cold water to cool quickly. Drain well.
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In a large bowl, toss the cooled pasta with walnut or vegetable oil.
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Gently fold in 1.5 cups of sliced strawberries and the toasted coconut. Set aside.
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In a food processor or blender, combine the remaining 0.5 cups of strawberries, whipping cream, powdered sugar, Kirsch (if using), and vanilla extract.
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Blend until the mixture is pureed and slightly thickened.
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Arrange salad greens on a serving platter or individual plates.
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Spoon the pasta mixture over the greens.
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Drizzle the strawberry dressing over the top.
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Sprinkle with the remaining toasted walnuts before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 11.1kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To toast coconut and walnuts: Heat oven to 350ðF. Spread ingredients in shallow baking pan; bake 8 to 10 minutes, stirring occasionally, until golden brown.
For a vegan version, substitute whipping cream with a thick plant-based alternative like coconut cream.
Kirsch adds a subtle cherry flavor but can be omitted for a non-alcoholic version.
Ensure pasta is cooled completely before dressing to prevent wilting of the strawberries and greens.
