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1
Bring 4 quarts unsalted water to boil; add tortellini, bring back to a boil, and cook according to pkg directions until just tender, about 5 minutes.
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2
Meanwhile, place bacon on microwave-safe plate lined w/ a paper towel; then cover the bacon w/ another paper towel.
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3
Nuke on high for 1-2 mins, until crisp.
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4
Remove bacon from microwave and coarsely chop; set aside.
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5
Slice grape tomatoes in half and place in a large serving bowl.
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6
Seed and dice the bell peppers and add to bowl.
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7
Rinse and thinly slice green onions, using all the whites and enough of the green tops to make 1/2 cup.
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8
Add onions to bowl.
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9
When tortellini is cooked, drain in colander and rinse under cold tap water.
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10
Shake colander to remove as much water as possible.
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11
Allow to drain while making the vinaigrette.
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12
Toss the well-drained tortellini w/ the vegetables in bowl.
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13
Add 1/2 cup of dressing to bowl and toss until well coated.
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14
Serve at once, topping salad w/ bacon.
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15
OR refrigerate (without bacon) until ready to serve, up to 4 hours.
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16
Bring back to room temp and top w/ bacon before serving.
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17
NOTE: The three different colors of peppers make this salad beautiful but you can use one or two color.
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18
Quickie Dijon Vinaigrette.
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19
Place all ingredients in small jar and shake well to combine.
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20
Store at room temp for up to 10 days.
