1 pkg. spinach tortellini
1 pkg. regular tortellini
3/4 c. olive oil
1/2 lb. Prosciutto, cut into 3/8 inch slices
1 c. defrosted frozen peas
2 carrots, cut into 1 1/2 x 1/8 inch strips
1 lg. red pepper, cut into 1 1/2 x 1/8 inch strips
2 minced garlic cloves
Parsley

Cook tortellini until just tender, about 5 minutes for fresh, 10-15 minutes for dried. Drain 5-10 minutes. Place in large bowl. Toss with 1/4 cup oil. Cover and refrigerate. Add Prosciutto, peas, carrots, and red pepper. Cover and refrigerate 30 minutes.

Shortly before serving, whisk together garlic, parsley, 1/2 cup oil. Pour over salad and toss well.