Garden Fresh Tortellini Salad

• 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

1. 1 cook the tortellini in boiling salted water according to package. Drain thoroughly and place in a large mixing bowl.
2. 2 cook the broccoli florets stems carrots separately in boiling salted water just until tender. Drain and combine with the tortellini
3. 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.

tortellini, tortellini, broccoli, carrots, leeks, sweet yellow pepper, fresh basil, egg yolk, lemon juice, dijon style mustard, balsamic vinegar, vegetable oil, olive oil, thyme, orange, salt

Taken from www.epicurious.com/recipes/member/views/garden-fresh-tortellini-salad-50093776 (may not work)