Recipe - Garden Fresh Tortellini Salad

1 tablespoon Lemon juice
1 pound Spinach tortellini
1 pound Egg tortellini
1 pound Broccoli head
1 pound Carrots
3 Leeks
1 lg Sweet red pepper
1 lg Sweet yellow pepper
One half cup Fresh basil; chopped
1 Egg yolk
1 tablespoon Dijon mustard
1 tablespoon Balsamic vinegar
1 cup Vegetable oil
One half cup Olive oil
1 tablespoon Dried thyme
1 Orange zest; finely grated
1 ds Salt to taste
1 ds Black pepper to taste

NOTE: Use good quality fresh or frozen tortellini.
Break the broccoli into florets and slice the tender stems. Peel and cut
the carrots diagonally into 1/4inch slices. Rinse, dry and cut the white
part and 2 inches of the green into thin julienne. Core, seed and cut into
julienne strips the red and yeller peppers.
Cook the tortellini in boiling salted water according to package
instructions. Drain thoroughly and place in a large mixing bowl. Cook the
broccoli florets, stems and carrots separately in boiling salted water just
until tender. Drain and combine with the tortellini. Blanch the julienned
leeks 1 minutes in boiling water; drain. Add the leeks, red and yellow
peppers, and fresh basil to the salad and toss to combine.
Process the egg yolk, lemon juice, mustard and vinegar in a food
processor 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.
Pour the dressing over the salad and toss to coat thoroughly. Serve at room
temperature or slightly chilled.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini