Garden Fresh Tortellini Salad
.
Yield
16 servingsPrep
15 minCook
6 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
lemon juice
|
|
| 1 | pound |
tortellini
|
|
| 1 | pound |
tortellini
egg |
|
| 1 | pound |
broccoli florets
head |
|
| 1 | pound |
carrots
|
|
| 3 |
leeks
|
*
|
|
| 1 | large |
sweet red bell peppers
|
|
| 1 | large |
sweet yellow bell peppers
|
*
|
| ½ | cup |
basil
fresh, chopped |
*
|
| 1 | large |
egg yolks
|
|
| 1 | tablespoon |
dijon mustard
|
|
| 1 | tablespoon |
balsamic vinegar
|
|
| 1 | cup |
vegetable oil
|
|
| ½ | cup |
olive oil
|
|
| 1 | tablespoon |
thyme
dried |
*
|
| 1 |
oranges
zest, finely grated |
*
|
|
| 1 | dash |
salt
to taste |
*
|
| 1 | dash |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
lemon juice
|
|
| 453.6 | g |
tortellini
|
|
| 453.6 | g |
tortellini
egg |
|
| 453.6 | g |
broccoli florets
head |
|
| 453.6 | g |
carrots
|
|
| 3 | each |
leeks
|
*
|
| 1 | large |
sweet red bell peppers
|
|
| 1 | large |
sweet yellow bell peppers
|
*
|
| 118 | ml |
basil
fresh, chopped |
*
|
| 1 | each |
egg yolks
|
|
| 15 | ml |
dijon mustard
|
|
| 15 | ml |
balsamic vinegar
|
|
| 237 | ml |
vegetable oil
|
|
| 118 | ml |
olive oil
|
|
| 15 | ml |
thyme
dried |
*
|
| 1 | each |
oranges
zest, finely grated |
*
|
| 1 | dash |
salt
to taste |
*
|
| 1 | dash |
black pepper
to taste |
*
|
Directions
Break the broccoli into florets and slice the tender stems. Peel and cut the carrots diagonally into ¼ inch 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 yellow 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.
