Layered Tortellini Salad

• 1/2 cup buttermilk
• 1/2 cup plain yogurt
• 1/4 cup mayonnaise
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon dill weed
• 1/4 teaspoon dried basil
• 1/8 teaspoon white pepper
• 1 package (9 ounces) refrigerated cheese tortellini
• 2 cups shredded red cabbage
• 6 cups fresh baby spinach
• 1 block (8 ounces) part-skim mozzarella cheese, cubed
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 8 bacon strips, cooked and crumbled
• 1/2 cup crumbled feta cheese

1. For dressing, place the first eight ingredients in a blender. Cover and process until blended; process 1-2 minutes longer or until smooth.
2. Cook tortellini according to package directions. Drain and rinse in cold water.
3. In a large glass bowl, layer the cabbage, spinach and tortellini. Top with mozzarella cheese, tomatoes, onion, bacon and feta cheese. Cover and refrigerate for at least 3 hours. Drizzle with dressing; toss to coat.

buttermilk, plain yogurt, mayonnaise, sugar, salt, dill weed, dried basil, white pepper, refrigerated cheese tortellini, shredded red cabbage, fresh baby spinach, mozzarella cheese, cherry tomatoes, red onion, bacon, feta cheese

Taken from www.tasteofhome.com/recipes/layered-tortellini-salad/ (may not work)