1 lb. cheese-filled tortellini (spinach or egg)
3/4 c. olive oil
1/2 lb. ham, diced
1/2 lb. smoked turkey, diced
1 c. cooked fresh or defrosted frozen peas
2 med. carrots, cut in julienne strips
1/2 c. finely chopped parsley
2 cloves garlic, minced or crushed
Lemon juice to taste
Freshly ground pepper

Cook tortellini in boiling salted water until just tender. Drain and rinse in cold water. Place in large bowl and toss with 1/4 cup of the olive oil. Cover and refrigerate.

Prepare ham, turkey, peas, carrots and pepper and add to pasta.

Shortly before serving, whisk together remaining oil, parsley, garlic and lemon juice to taste. Toss the salad, adding ground pepper. Arrange on red leaf lettuce to serve. Yield: approximately 6 servings.