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
Cook tortellini in salted water to al dente; drain well. Toss cooked tortellini with vinegar; cool to room temperature.
Combine mayonnaise, sour cream, mustard and pepper; mix well. Combine all ingredients except spinach and mix well.
Let stand 1 hour in refrigerator. Toss lightly with spinach leaves and serve.
Photo and recipe: California Table Grape Commission