Recipe - Tangy Tortellini Salad

1 pound Cheese filled tortellini
1/3 cup Extravirgin olive oil
One fourth teaspoon Salt
One fourth teaspoon Pepper
2 tablespoon Red wine vinegar
1 cl Garlic; minced
1 teaspoon Dijon mustard
One half pound Ham; cubed
One half pound Smoked turkey; cubed
1 cup Frozen peas; defrosted
1 lg Red bell pepper; cut in thin
strips
1 cn Pitted medium sized black
olives (6oz)
One half 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.

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
Posted to MMRecipes Digest V3 #204

Date: 29 Jul 96 00:11:01 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM