Creamy  Tuscan  4  Cheese  Tortellini  Salad

Pasta Salad

• 1 package O Sole Mio 4 Cheese Tortellini (20 oz)
• 30 g (¼ cup) toasted pine nuts
• 6–7 bacon slices, cut lengthwise and diced
• 375 ml (1½ cups) baby spinach, roughly chopped
• 1 red onion, sliced and halved
• 280 g (2 cups) cherry tomatoes, halved
• 10 oz (1 cup) cannellini beans (white beans)
• 20 g (¼ cup) grated Pecorino Romano

Dressing

• 60 ml (¼ cup) mayonnaise
• 60 ml (¼ cup) full-fat yogurt
• 5 ml (1 tsp) dry mustard powder
• 15 ml (3 tsp) fresh oregano, chopped
• 1 garlic clove, minced
• Juice of ½ lemon
• 2.5 ml (½ tsp) salt
• Freshly ground black pepper, to taste

1. Mix all the dressing ingredients. Set aside.
2. In a 10-inch skillet over medium heat, toast the pine nuts until golden. Transfer to a plate and set aside.
3. In the same skillet, cook the bacon until crispy. Transfer to a plate lined with a paper towel to absorb excess fat.
4. Cook the pasta for 4 minutes.
5. Drain the pasta and rinse under cold water.
6. Drain again and transfer to a large bowl.
7. Add the spinach, red onions, and dressing.
8. Toss until everything is well coated.
9. Add the cherry tomatoes and beans. Gently toss.
10. Add the bacon, pine nuts, and cheese, then gently toss to combine.