Ingredients
1 pound good quality fresh or frozen spinach tortellini
1 pound good quality fresh or frozen tortellini
1 head broccoli ( 1 pound) broken into florets and tender stems sliced
1 pound carrots, peeled and cut diagonally into 1/4 inch slices
3 leeks (white part and 2 inches green) well rinsed dried and cut into thin julienne
1 large sweet yellow pepper cored seeded and cut into julienne
1/2 cup chopped fresh basil
1 egg yolk
2 tablespoons fresh lemon juice
1 tablespoon dijon style mustard
1 tablespoon balsamic vinegar
1 cup vegetable oil
1/2 cup olive oil
1 teaspoon dried thyme
finely grated zest of 1 orange
salt and pepper to taste
Preparation
1 cook the tortellini in boiling salted water according to package. Drain thoroughly and place in a large mixing bowl. 2 cook the broccoli florets stems carrots separately in boiling salted water just until tender. Drain and combine with the tortellini 3 blanch the julienned leeks 1 minute in boiling water drain. Add the leeks red and yellop peppers and fresh basil to the salad and toss to combine.
