Oriental pasta salad

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

1. Cook tortellini according to package directions. Drain well and place in a
large bowl.

2. 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.

3. 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.

4. 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.