Tangy Tortellini Salad

Recipe Ingredients

1 lb	454g / 16oz	Cheese filled tortellini
1/3 cup	78ml	Extra-virgin olive oil
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
2 tablespoons	30ml	Red wine vinegar
10		Garlic - minced
1 teaspoon	5ml	Dijon mustard
1/2 lb	227g / 8oz	Ham - cubed
1/2 lb	227g / 8oz	Smoked turkey - cubed
1 cup	237ml	Frozen peas - defrosted
1 cup	237ml	Red bell pepper - cut in thin (large)

Recipe Instructions

1 can pitted medium sized black -- olives (6oz)

1/2 cup finely chopped parsley

1 cup cherry tomatoes -- halved

1 head red leaf lettuce for -- garnish

Prepare tortellini as label directs. Drain into a colander and rinse over cold running water. Let drain 5 to 10 minutes. Whisk together oil, vinegar, garlic, salt, pepper and mustard in a large bowl. Add tortellini and remaining ingredients; toss to coat well. Cover and refrigerate until about 309 minutes before serving. Arrange the lettuce leaves around the edge of the serving bowl or on individual plates and fill with the salad.

Source:
Nutritional info per serving: 631 cal; 35g pro, 29g carb, 45g fat(62%) Miami Herald, 8/17/96 format by Lisa Crawford, 7/28/96

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