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.