Spinach Tortellini Salad

From Taste of Home magazine

1 pkg (9 oz) refrigerated cheese tortellini
1/2 cup sugar
1/4 cup red wine vinegar
1/4 cup olive oil
1 tbsp sesame seeds, toasted
1 tbsp grated onion
1/2 tsp salt
1/4 tsp paprika
1 pkg (6 oz) fresh baby spinach
2 cups sliced cucumbers
1 can (11 oz) mandarin oranges, drained
1/4 cup honey roasted sliced almonds
1/4 cup real bacon bits

Cook tortellini according to package directions. Meanwhile, for dressing, in a small heavy saucepan, combine the sugar, vinegar and oil. Cook and stir over low heat just until sugar is dissolved. Remove from heat. Stir in the sesame seeds, onion, salt and paprika; set aside.

Drain tortellini and rinse with cold water. In a large bowl, combine the tortellini, spinach, cucumbers, oranges, almonds, and bacon. Pour dressing over salad, toss to coat. Serve immediately.

Yield: 6 servings