Instructions: Directions: This salad can be held for several hours, up to 1 day, by refrigerating tortellini and dressing in separate airtight containers. Wrap greens in moist paper toweling, place in plastic bag and refrigerate.

1. Prepare Salad: Cook tortellini in large pot of boiling salted water until just done. Drain and rinse thoroughly to cool. Place in large mixing bowl and toss with olive oil.

2. Prepare Dressing: Combine red peppers, vinegar garlic, basil and sugar in blender or food processor. Blend until smooth. Pour into bowl and whisk in olive oil.

3. Serve at room temperature. Mix dressing and pour over tortellini and toss. Arrange spinach on platter or individual salad plates. Mound tortellini on top of spinach. [479 calories, 9 g fat] VARIATIONS: Use Balsamic vinegar instead of the sherry vinegar.

Use 1 tablespoon chopped fresh parsley and 1 teaspoon chopped fresh basil instead of all basil.

Use more than one color roasted bell peppers.

NOTES : "While the water for the pasta boils, prepare the dressing and wash the spinach or salad greens. The roasted red pepper salad dressing is delicious on green salads, also."

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