Tortelini Salad

Serves 8 to 10

1 pound good-quality fresh or frozen spinach tortellini
1 pound good-quality fresh or frozen egg tortellini
1 head broccoli (1 pound), broken into florets and tender stems sliced
1 pound carrots, peeled and cut diagonally into ¼-inch slices
3 leeks (white parts and 2 inches green), well rinsed, dried, and cut into thin julienne
1 large sweet red pepper, cored seeded, and cut into julienne
1 large sweet yellow paper, cored, seeded, and cut into julienne
½ 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
½ cup olive oil
1 teaspoon dried thyme
Finely grated zest of 1 orange
Salt and freshly ground black pepper, to taste


1. Cook the tortellini in boiling salted water according to package instructions. Drain thoroughly and place in a large mixing bowl.
2. Cook the broccoli florets, stems, and carrots separately in boiling salted water just until tender. Drain, combine with the tortellini.
3. Blanch the julienned leeks 1 minute in boiling water; drain. Add the leeks, red and yellow peppers, and fresh basil to the salad and toss to combine.
4. Process the egg yolk, lemon juice, mustard, and vinegar in a food processor fitted with a steel blade for 30 seconds. With the machine running, pour the oils in a thin steady stream through the feed tube to make a light mayonnaise. Add the thyme, orange zest, and salt and pepper to taste. Process to combine.
5. Pour the dressing over the salad and toss to coat thoroughly. Serve at room temperature or slightly chilled.