Lemon Maple Tortellini Salad

2 – 9 oz. packages Putney Pasta Spinach Mozzarella and Walnut Tortellini
2 cups asparagus tips and pieces, cut diagonally in ¾
inch lengths and blanched
1 ½ cups large walnut pieces
1 – 10 oz. bag fresh spinach

Dressing:
½ cup olive oil
2 tbsp. lemon juice
2 minced cloves garlic
2 tbsp. rice vinegar
¼ cup Vt. maple syrup
Salt & white pepper to taste

Cook tortellini according to package directions, drain and rinse thoroughly under cold water. Combine pasta with remaining ingredients and toss with dressing. Serve on a bed of fresh spinach. Serves 4-6.