Grape and Hazelnut Tortellini

Name: Grape and Hazelnut Tortellini
Yield: 6 servings
Ingredients: 3/4 lb. dry tortellini; 1 gallon water; 2 tsp. salt; 1/6 cup Balsamic vinegar; 1/4 cup mayonnaise; 1/4 cup sour cream; 1 tsp. Dijon mustard; 1/4 tsp. freshly ground pepper; 3 cups red seedless California grapes; 1/4 cup green onions, chopped; 1/4 cup fresh basil, chopped; 1/2 cup hazelnuts, toasted, coarsely chopped; 2 cups baby spinach; Salt as needed

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Yield: 6 servings

Yield: 6 servings

Directions

Cook tortellini in salted water to al dente state; drain well. Toss cooked tortellini with vinegar; cool to room temperature.
Combine mayonnaise, sour cream, mustard and pepper; mix well. Combine all ingredients and mix well.
Let stand 1 hour in refrigerator. Toss lightly with spinach leaves and serve.