Recipe: Tortellini Salad with Blue Cheese Pesto

TORTELLINI SALAD WITH BLUE CHEESE PESTO

9 ounces fresh or frozen cheese tortellini
1 pint cherry tomatoes, halved
1/3 cup coarsely-chopped walnuts
1 cup Blue Cheese Pesto (recipe follows)
Salt and freshly-ground black pepper (to taste)
12 red-leaf lettuce leaves

In a large pot of lightly salted simmering water, cook tortellini gently until just tender, about 7 to 8 minutes. Drain, run under cold water, and drain again well.

In a large bowl, combine tortellini, tomatoes, walnuts, and pesto. Toss gently until well mixed. Season with salt and pepper to taste.

Line a platter or 4 plates with lettuce and mound tortellini on top. Serve at room temperature.

BLUE CHEESE PESTO
Makes 1 cup

"This untraditional pesto is pungent with garlic and sharp with blue cheese. Use it as you would traditional pesto on foods that will be complemented by a strongly flavored sauce."

1 1/2 cups fresh basil leaves
2 garlic cloves, crushed
1/2 cup extra-virgin olive oil
1/2 cup crumbled blue cheese
1/2 cup grated Parmesan cheese

Combine basil and garlic in a food processor or blender. Mince together. Add oil, blue cheese, and Parmesan cheese. Process until evenly blended. If not using immediately, cover and refrigerate. Let return to room temperature before using.

Makes 4 servings
Source: 365 Main-Course Salads by Carol Foster