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Oriental Pasta Salad

24 oz frozen tortellini
6 T rice vinegar
3 1/2 T soy sauce
1 large garlic clove -- minced
2 T minced fresh ginger
1 1/2 tsp sugar
3/4 tsp dried hot red pepper flakes
3/4 tsp dry mustard
1/4 tsp Five Spice powder
1/4 C sesame oil
1/2 large red bell pepper -- finely diced
1/3 C green onions -- chopped
3 oz snow peas -- cut diagonally
1 medium carrot -- cut into 2" strips
Chinese (Napa) cabbage -or spinach leaves

Cook tortellini according to package directions. Drain well and place in a large bowl. Combine 4 tablespoons vinegar, 3 tablespoons soy sauce, garlic, ginger, sugar, red pepper flakes, dry mustard, and Five Spice powder in a small bowl. Whisk in oil.  Toss warm tortellini with dressing. Toss in red bell pepper, green onion, snow peas, and carrot. Add more vinegar and soy sauce to taste, if desired. Line a serving platter or individual serving plates with cabbage or spinach leaves. Arrange salad over greens. Serve at room temperature. 
* Timesaver Tip: Recipe can be made up to 1 day ahead and refrigerated. Bring to room temperature before serving.

recipe courtesy of recipesource.com

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