Pasta & Strawberries Romanoff

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.

Cooking Method: Baking

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 11.1

Dietary: Vegetarian

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

8 ounce Mostaccioli, uncooked
1 teaspoon Walnut or vegetable oil
2 cup Sliced fresh strawberries
1/3 cup Toasted coconut
1/2 cup Whipping cream
2 tablespoon Powdered sugar
2 teaspoon Kirsch (cherry brandy), optional
1/2 teaspoon Vanilla extract
1 bunch Salad greens
1/2 cup Toasted chopped walnuts

Directions

1
Preheat oven to 350ÃÂ°F (175ÃÂ°C).
2
Spread coconut and walnuts in a shallow baking pan and bake for 8 to 10 minutes, stirring occasionally, until golden brown. Let cool.
3
Cook Mostaccioli according to package directions until al dente. Drain and rinse with cold water to cool quickly. Drain well.
4
In a large bowl, toss the cooled pasta with walnut or vegetable oil.
5
Gently fold in 1.5 cups of sliced strawberries and the toasted coconut. Set aside.
6
In a food processor or blender, combine the remaining 0.5 cups of strawberries, whipping cream, powdered sugar, Kirsch (if using), and vanilla extract.
7
Blend until the mixture is pureed and slightly thickened.
8
Arrange salad greens on a serving platter or individual plates.
9
Spoon the pasta mixture over the greens.
10
Drizzle the strawberry dressing over the top.
11
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 350ÃÂ°F. 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.

Keywords: pasta salad, strawberry pasta, romanoff, italian salad, summer dish, walnut dressing, coconut topping, mostaccioli, fresh berries, light main, potluck recipe, vegetarian option, quick dinner, fruit salad, creamy dressing, toasted nuts, salad greens, kirsch flavor, party food, easy recipe

Read it online: https://www.chefs-mate.com/recipe/pasta-strawberries-romanoff/