1 lb. meat tortellini
1/4 lb. prosciutto
1/2 lb. peas
1/2 bunch basil

DRESSING:

1/8 c. white wine vinegar
1/8 c. lemon juice
1/2 tbsp. Dijon mustard
1 1/2 cloves garlic, crushed or sliced
Pepper
1/2 c. olive oil

Cook tortellini according to package directions. Trim fat from prosciutto and cut into squares. Steam peas and plunge into cold water. Add chopped basil to tortellini.

DRESSING: Combine vinegar, lemon juice, mustard, garlic and pepper and whisk together. Continue whisking while adding oil. Blend until thick. Combine half of dressing to tortellini. Just before serving, after having refrigerated salad for a few hours, add remaining dressing.