Tortellini Salad

• 3/4 lb. fresh spinach tortellini
• 3/4 lb. fresh egg tortellini
• 1 lb. broccoli florets
• 1/2 lb. carrots, peeled and cut in 1/4-inch slices
• 1 large red bell pepper, julienned
• 1 large yellow pepper, julienned
• 1/2 c. fresh basil, chopped
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. Dijon mustard
• 1 egg yolk
• 1 Tbsp. balsamic vinegar
• 1/2 c. vegetable oil
• 1/2 c. olive oil
• salt and pepper to taste

1. Cook tortellini according to instructions.
2. Drain and place in large mixing bowl.
3. Cook broccoli just until tender.
4. Cook carrots just until tender.
5. Drain both and combine with tortellini.
6. Add peppers and fresh basil and toss.
7. Whip yolk, lemon juice, mustard and vinegar.
8. Pour oils in a thin steady stream to make a light mayonnaise.
9. Pour dressing over salad and toss to coat.
10. Serve at room temperature or slightly chilled.
11. Serves 8 to 10.
12. Looks festive and can be served meatless.

fresh spinach tortellini, fresh egg tortellini, broccoli florets, carrots, red bell pepper, yellow pepper, fresh basil, lemon juice, mustard, egg yolk, balsamic vinegar, vegetable oil, olive oil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1029199 (may not work)