Recipe: Spinach Pasta Salad (with chutney dressing, using tortellini)

SPINACH PASTA SALAD

"Light and fresh - every potlucker will dig into this side salad. The simple chutney dressing adds the oomph!"

FOR THE SALAD:
7 ounces cheese-filled egg tortellini, frozen or refrigerate (or 1 cup dried)
6 cups torn fresh spinach
1 cup shredded red cabbage (or torn radicchio)
6 bacon slices, crisp cooked, drained, crumbled
4 green onions, sliced
FOR THE DRESSING:
1/4 cup chutney
1/3 cup red wine vinegar and oil salad dressing

TO PREPARE THE SALAD:
In a large saucepan cook tortellini according to package directions. Drain in colander. Rinse with cold water. Drain again.

In a large salad bowl toss together tortellini, spinach, cabbage, bacon and green onions. Cover and chill.

TO MAKE THE DRESSING:
Cut up any large pieces of chutney. In a screw-top jar combine chutney and salad dressing. Cover and chill.

TO SERVE:
Just before serving, shake dressing well. Toss with tortellini mixture.

Servings: 12
From: Potluck Favorites by Lynn Hoppe
Source: Better Homes and Gardens, August 1987