1 (19 ounce) bag frozen cheese tortellini pasta
2 orange, yellow or red bell peppers, cut into bite size pieces
1 cucumber, cut into quarters and sliced
1 small red onion, thinly sliced
16 ounces cherry tomatoes, halved
12 ounces (about 2 cups) diced ham, chopped
1 (14 ounce) can pineapple tidbits in 100% pineapple juice, divided
1/2 cup mayonnaise (I prefer Miracle Whip)
1/2 cup sour cream
1/2 cup pineapple juice (reserved from the can of pineapple tidbits)
1 tablespoon granulated sugar
1 tablespoon Dijon mustard
1 teaspoon fresh grated garlic
2 teaspoons fresh grated ginger
1 teaspoon black pepper
Cook tortellini as directed on package. Drain and cool.
Combine salad ingredients and drained tortellini in a large bowl.
Shake (in a jar) or whisk in a bowl, the dressing ingredients until smooth. Pour dressing over salad and gently toss until well coated.