Author Notes
I love to experiment with fruit in pasta salads. I have found that pasta goes very well with many types of fruit and many types of sauces/dressings. Sometimes getting "lost" is the best way to find something new, even when it comes to recipes. —amrecipes
Ingredients
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8 ounces
small shell pasta
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1/2 cup
slivered or sliced almonds
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2 cups
firmly packed mint leaves
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1/2 teaspoon
liquid Stevia or Stevia powdered extract
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2 tablespoons
grape seed oil
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1/4 cup
balsamic vinegar
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1/2 teaspoon
freshly ground black pepper
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1/2 cup
diced celery
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2 cups
sweet cherries, pitted and halved
Directions
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Preheat oven to 350°.
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Prepare pasta as shown on package directions until al dente. Drain and rinse with cold water in a colander. Set aside.
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While pasta is cooking, roast almonds. Spread the almonds in a pie plate and toast in the oven until golden brown, approx. 4 minutes. Remove from oven and set aside to cool.
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Create pesto by combining mint and sugar substitute in a blender or food processor. Process until the mint is finely chopped. Add the oil, vinegar and pepper. Process until well blended.
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Place pasta in large bowl and add celery and cherries. Toss together gently. Pour pesto over pasta mixture and toss again,gently but thoroughly. Serve immediately; sprinkle with roasted almonds over each bowl or plate. Pasta dish can be covered and refrigerated for up to 2 hours.
(Note: The pasta will darken the longer it sits in the vinegar.)
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