Grape and Hazelnut Tortellini

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  • Yield: 6 servings



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