Grape & Hazelnut Tortellini Salad
A delicious tortellini salad with sweet grapes, toasted hazelnuts, green onions and fresh basil tossed in a creamy Dijon dressing.
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
- Cook tortellini in salted water to al dente state (cooked but firm); 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.
- Serve on plates lined with spinach leaves.
Makes 12 (1 cup) servings.
Nutritional Information Per Serving (1/12 of recipe): 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 and photograph courtesy of California Table Grape Commission.