Tangy tortellini salad
4 Servings
Ingredients
| Quantity | 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 | Head red leaf lettuce for garnish | |
Directions
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