Salad:
1 (19 oz.) bag frozen cheese tortellini pasta
2 orange bell peppers, finely diced
1 English cucumber, diced
1/2 med. red onion, finely diced
12 oz. (about 2 heaping cups) ham, diced
1 (14 oz.) can pineapple tidbits in 100% pineapple juice, divided
Dressing:
1/2 C. mayonnaise
1/2 C. sour cream
1/2 c. pineapple juice (reserved from the can of pineapple tidbits)
1 T. granulated sugar ( I used a bit more)
1 T. Dijon mustard
1 t. Gourmet Garden garlic paste or fresh grated garlic
2 t. Gourmet Garden ginger paste or fresh grated ginger
1 t. black pepper
salt to taste
Bring a large pot of water to a boil. Cook tortellini according to package directions. Drain and set aside once cooked.
Chop ham and vegetables and set aside. Combine salad ingredients in a large bowl. Set aside.
In a pint size mason jar add dressing ingredients. Shake until dressing is combined. Pour dressing over salad and gently toss with salad tongs until well coated.
Serves 8
From Donna Elick–The Slow Roasted Italian