Summer Tortellini Salad With Bacon

2 packages (1 pound each) frozen cheese tortellini8 slices already cooked bacon1 package (8 ounces) grape tomatoes 1/4 yellow bell pepper (for 1/2 cup chopped), see note 1/4 red bell pepper (for 1/2 cup chopped), see note 1/8 green bell pepper (for 1/2 cup chopped), see note1 bunch green onions (for 1/2 cup chopped) 1/2 cup Quickie Dijon Vinaigrette, recipe followsBring 4 quarts of unsalted water to a boil. Add the tortellini, bring the pot back to a boil, and cook according to the package directions until just tender, about 5 minutes.Meanwhile, place the bacon on a microwave-safe plate, lined with a paper towel, and then cover the bacon with another paper towel. Microwave, on high, for 1 to 2 minutes, until crisp. Remove the bacon from the microwave and coarsely chop. Set aside.Slice the grape tomatoes in half, and place them in a large serving bowl. Seed and dice the bell peppers, and add them to the bowl. Rinse and thinly slice the green onions, using all of the whites and enough of the tender green tops to make 1/2 cup. Add them to the bowl.When the tortellini is cooked, drain in a colander and rinse under cold tap water. Shake the colander to remove as much water as possible. Allow it to drain while you make the dressing, recipe follows.Toss the well-drained pasta with the vegetables in the mixing bowl. Add 1/2 cup dressing to the bowl. Toss until well-coated. Serve at once, topping the salad with chopped bacon. Or refrigerate (without the bacon) until ready to serve, up to 4 hours. Bring back to room temperature and top with bacon before serving.Makes about 10 cups.Cook's note: While using three different colors of bell peppers makes this summer salad beautiful, you can use only one or two colors. Summer green peppers have a tendency to be very large. Just make sure you have 1 1/2 cups total, whatever mix you choose. The leftover peppers can be stored in a zipper-top bag in the vegetable bin for several days.Nutrition values per serving: 271 calories, 12 g fat (3 g saturated), 32 g carbohydrates, 4 g fiber, 12 g protein, 19 mg cholesterol, 573 mg sodium.