Title: Tangy tortellini salad
 Categories: Miamiherald, Pasta
      Yield: 4 Servings
 
      1 lb Cheese filled tortellini
    1/3 c  Extra-virgin olive oil
    1/4 ts Salt
    1/4 ts Pepper
      2 tb Red wine vinegar
      1 cl Garlic; minced
      1 ts Dijon mustard
    1/2 lb Ham; cubed
    1/2 lb Smoked turkey; cubed
      1 c  Frozen peas; defrosted
      1 lg Red bell pepper; cut in thin
           -strips
      1 cn Pitted medium sized black
           -olives (6oz)
    1/2 c  Finely chopped parsley
      1 c  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%)