Source: dLife

Fresh vegetable and pasta salad with a buttermilk and feta dressing.

Servings

0.5 cup fat free sour cream
0.5 cup low fat buttermilk
0.5 cup crumbled feta cheese
1 tsp sugar
0.25 tsp dried dill weed
0.5 tsp ground basil leaves
0.12 tsp white pepper
9 oz spinach tortellini
6 cup fresh chopped spinach (or romaine lettuce)
0.5 lb fresh mushroom slices
2 roma tomatoes , chopped
4 fresh green onions , chopped
2.5 oz Canadian bacon , pan-cooked and cut into pieces

1 Blend the sour cream, buttermilk, feta cheese, sugar, dill weed, basil, and pepper in a food processor until it is smooth.
2 Cook the tortellini according to the package instructions omitting any oil and salt, and drain and rinse in cold water.
3 In a 3-quart oblong dish, layer the spinach leaves, tortellini, mushrooms, tomatoes, and green onions. Pour dressing over the salad, spreading to cover. Don't toss. Sprinkle with the bacon, cover, and chill at least 2 hours to blend the flavors.