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
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.
From Donna Elick–The Slow Roasted Italian