2 lbs. frozen cheese tortellini
2 tbsp. salt
Olive oil
1/2 lb. thinly sliced ham, cut into squares
1 lb. frozen peas, steamed (undercook)
Fresh basil (opt.)

DRESSING:

1/4 c. white vinegar
1/4 c. fresh lemon juice
1 tbsp. Dijon mustard
3 cloves minced garlic
1 c. olive oil
Pepper & parsley

Cook tortellini 8 to 10 minutes in salted water. Pour a few tablespoons of olive oil over pasta and toss. Mix dressing. Combine pasta, ham and peas. Pour in 1/2 of the dressing and toss. Add fresh chopped basil. Chill. Before serving add rest of dressing and toss. Top with parsley.