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Garden Fresh Tortellini Salad

















1 tablespoon lemon juice
1 pound tortellini
1 pound tortellini
1 pound broccoli florets
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
1 oranges
zest, finely grated
1 dash salt
to taste
1 dash black pepper
to taste


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 38159% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 234mg 10%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 8%
Sugars g
Protein 18g
Vitamin A 121% Vitamin C 69%
Calcium 11% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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