Tangy tortellini salad

Yield: 4 Servings

Measure Ingredient
1 pounds Cheese filled tortellini
⅓ cup Extra-virgin olive oil
¼ teaspoon Salt
¼ teaspoon Pepper
2 tablespoons Red wine vinegar
1 clove Garlic; minced
1 teaspoon Dijon mustard
½ pounds Ham; cubed
½ pounds Smoked turkey; cubed
1 cup Frozen peas; defrosted
1 large Red bell pepper; cut in thin strips
1 can Pitted medium sized black olives (6oz)
½ cup Finely chopped parsley
1 cup Cherry tomatoes; halved
1 \N 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. Nutritional info per serving: 631 cal; 35g pro, 29g carb, 45g fat(62%) Source: Miami Herald, 8/17/96 format by Lisa Crawford, 7/28/96

Similar recipes