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Grape & Hazelnut Tortellini Salad

1 1/2 pounds dry tortellini

1 gallon water

2 teaspoons salt

1/3 cup balsamic vinegar

1/2 cup mayonnaise

1/2 cup sour cream

2 teaspoons Dijon-style mustard

1/2 teaspoon freshly ground pepper

1 1/2 quart California seedless grapes

1/2 cup green onions, chopped

1/2 cup fresh basil, chopped

3/4 cup hazelnuts, toasted, coarsely chopped

Salt as needed

Large spinach leaves as needed

1. Cook tortellini in salted water to al dente state (cooked but firm); drain well. Toss cooked tortellini with vinegar; cool to room temperature.
2. Combine mayonnaise, sour cream, mustard and pepper; mix well.
3. Combine all ingredients and mix well. Let stand 1 hour in refrigerator.
4. Serve on plates lined with spinach leaves.

Makes 12 (1 cup) servings.

Per Serving (1 cup): Calories 280, Carbohydrate 34 g, Protein 5 g, Sodium 448 mg, Fat 15 g, Cholesterol 10 mg, Calories from Fat 46%, Fiber 2.2 g.

Recipe provided courtesy of California Table Grape Commission.