Tortellini And Grapes Salad

We have tons of leftover roast turkey because we eat like birds and it takes a looong time for us to finish a whole turkey. I kept about a quarter in the freezer and made some into quesadillas the day after Thanksgiving but there is still plenty of white meat in the fridge. The leftover seems to be growing instead of getting smaller. Of course we can't have turkey everyday but today I am forcing everyone to eat at least a slice with the salad I made today, Tortellini and Grapes. This salad reminds me of the Waldorf Astoria salad that has apples and walnuts and usually served with roasted chicken breast, the difference is the addition of pasta with cheese filling. I changed the dressing a little by adding 2 tablespoons of honey mustard and used roasted pumpkin seeds instead of walnuts. At first I thought it would be unusual to combine cheese and sweetish dressing but to my surprise I liked it a lot. It's very good with the roast turkey or just by itself as a vegetarian fare.

Tortellini And Grapes Salad
8 ounces tortellini with cheese or spinach, prepared according to package directions and chilled
2 cups red seedless grapes
¾ cup mayonnaise
1 tablespoon honey
2 tablespoonss honey mustard
½ teaspoon sea salt
½ cup toasted walnuts
1 teaspoon minced shallot, optional

• Mix mayonnaise, honey, honey mustard, salt, and shallot. Add the rest of the ingredients and toss gently. Chill in the refrigerator for at least 2 hours before serving.