Grape and Hazelnut Tortellini

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  • Yield: 6 servings
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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


  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.