1 lb. stuffed tortellini (in refrigerated section)
1 1/2 c. shredded parmesan cheese
1 c. sliced black olives
1 tsp. chopped garlic
4 Tbsp. fresh or dried basil
1/4 c. red wine vinegar
1 tsp. Dijon mustard
3/4 c. oil
1/2 tsp. sugar (optional)
freshly ground pepper
Cook pasta according to package directions. Toss with the cheese, olives, ham and vinaigrette. Add salt, pepper, and basil. Serve room temperature. If made ahead, refrigerate, but bring to room temperature before serving.
Mix vinegar and mustard in bowl. Whisk in oil. Add sugar, salt and pepper.
Add 1/2 lb cooked ham or prosciutto sliced.
Add 2 c. roasted, peeled and sliced red peppers
Serve on a bed of spinach