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 ...

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