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Grape and Hazelnut Tortellini

Mar 1, 2011 12:00 PM

YIELD: 6 SERVINGS

¾ lb. dry tortellini

1 gallon water

2 tsp. salt

1/6 cup balsamic vinegar

¼ cup mayonnaise

¼ cup sour cream

1 tsp. Dijon mustard

¼ tsp. fresh ground black pepper

3 cups red seedless grapes

¼ cup green onions, chopped

¼ cup fresh basil, chopped

½ cup hazelnuts, toasted, coarsely chopped

2 cups baby spinach

salt as needed

1. Cook tortellini in salted water to al dente; drain well. Toss cooked tortellini with vinegar; cool to room temperature.

2. Combine mayonnaise, sour cream, mustard and pepper; mix well. Combine all ingredients except spinach and mix well.

3. Let stand 1 hour in refrigerator. Toss lightly with spinach leaves and serve.

Photo and recipe: California Table Grape Commission

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© 2012 Penton Media Inc.

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