by Jerry Conner
Here’s a unique twist on an Italian pasta meal. The combination of stuffed pasta with raspberries and flavorful dressing is just right for a light meal. The basic recipe lends itself to so many variations with different fruit, or you can make it vegetarian by replacing the meat with vegetable stuffed pasta and julienned slices of cheese.
Italian Stuffed Pasta Salad with a Fruited Twist
Ingredients
1 lb. stuffed fresh pasta ( chicken tortellini, lobster ravioli, or any other)
2 oz. Proscuitto ham, julienned
1 yellow pepper, julienned (optional)
¼ cup toasted pine nuts
6 oz. fresh raspberries
Dressing**
½ cup salad oil (not olive oil)
¼ cup white balsamic vinegar
¼ cup melon flavored liquor (Midori)
1 tbs. sugar
½ tsp. salt
Dash fresh ground black pepper
½ tbs. fresh basil, chopped finely
Cook, drain, and chill stuffed pasta in a mixing bowl. Julienne (cut in narrow strips) ham and yellow pepper and reserve in separate container. Combine all dressing ingredients. Mix with wire whip until well blended. Rinse and drain raspberries. Reserve. This can all be done in advance and kept in the refrigerator until ready to serve.
Gently toss together pasta, pine nuts, ham, peppers, and dressing, then add raspberries.
And gently toss again just before serving. Serves 4.
** Double dressing and reserve second half for a salad of mixed spring greens and slices of Italian cheese to accompany pasta.
