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Pasta and Strawberries Romanoff


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  • Servings: 6
  • 3 cups (8 oz) Mostaccioli, uncooked
  • 1 tsp vegetable oil
  • 2 cup (1 pt) fresh strawberries, sliced and divided
  • 1/3 cup coconut, toasted
  • 1/2 cup whipping cream
  • 2 Tbs powdered sugar
  • 2 tsp Kirsch (cherry brandy) (optional)
  • 1/2 tsp Vanilla extract
  • Salad Greens
  • 1/2 cup chopped walnuts, toasted


Servings 1
Adapted from


Step 1

Cook pasta according to package directions, drain. Rinse with cold water to cool quickly; drain well. In large bowl, toss cooled pasta with oil; gently blend in 1 1/2 cups strawberries and coconut. Set aside. In food processor or blender, process remaining strawberries and remaining ingredients except greens and walnuts until strawberries are purred and mixture is slightly thickened. Serve on greens. Spoon dressing over top; sprinkle with toasted walnuts.

To toast coconut and walnuts: Heat oven 350 degrees. Spread ingredients in shallow baking pan; bake 8 to 10 minutes, stirring occasionally, until golden brown.

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