- 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 part 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 pepper, 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
- 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 minute 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 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.
- Pour the dressing over the salad and toss to coat thoroughly. Serve at room temperature or slightly chilled.