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Summer Tortellini Salad With Bacon

Makes about 10 cups

• 2 packages (1 pound each) frozen cheese tortellini
• 8 slices already cooked bacon
• 1 package (8 ounces) grape tomatoes
• 1/4 yellow bell pepper (for 1/2 cup chopped), see note
• 1/4 red bell pepper (for 1/2 cup chopped)
• 1/4 green bell pepper (for 1/2 cup chopped)
• 1 bunch green onions (for 1/2 cup chopped)
• 1/2 cup Quickie Dijon Vinaigrette (see accompanying recipe)

Bring 4 quarts of unsalted water to a boil. Add the tortellini, bring the pot back to a boil, and cook according to the package directions until just tender, about 5 minutes.

Meanwhile, place the bacon on a microwave-safe plate, lined with a paper towel, and then cover the bacon with another paper towel. Microwave, on high, for 1 to 2 minutes, until crisp. Remove the bacon from the microwave and coarsely chop. Set aside.

Slice the grape tomatoes in half, and place them in a large serving bowl. Seed and dice the bell peppers, and add them to the bowl. Rinse and thinly slice the green onions, using all of the whites and enough of the tender green tops to make 1/2 cup. Add them to the bowl.

When tortellini is cooked, drain in a colander and rinse under cold water. Shake colander to remove as much water as possible. Allow it to drain while you make dressing.

Toss the well-drained pasta with the vegetables in the mixing bowl. Add 1/2 cup of dressing to the bowl. Toss until well coated. Serve at once, topping the salad with chopped bacon. Or refrigerate (without the bacon) until ready to serve, up to 4 hours. Bring back to room temperature and top with bacon before serving.

Note: While using three different colors of bell peppers makes this salad beautiful, you can use only one or two colors. Just make sure you have 11/2 cups total, whatever mix you choose. The leftover peppers can be stored in a zipper-top bag in the vegetable bin for several days.

Start to finish: 25 minutes

Per cup: 271 calories (38 percent from fat), 12 g fat (3 g saturated), 19 mg cholesterol, 12 g protein, 32 g carbohydrates, 4 g dietary fiber, 573 mg sodium.

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