1/2 lb. spinach tortellini, cooked and drained
1/2 lb. cheese tortellini, cooked and drained
1/2 lb. broccoli flowerets, cooked and drained
1/2 lb. carrots, sliced, cooked and drained
1 med. leek, sliced and blanched
1 large red or green bell pepper, cut into strips
3 tbsp. chopped fresh basil

DRESSING:

2/3 c. mayonnaise
1 tbsp. grated lemon peel
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/8 tsp. pepper

Cook tortellini according to package directions. Combine tortellini, broccoli, carrots and leek in large bowl. Add bell pepper and basil. Toss thoroughly. To make dressing, blend mayonnaise, lemon peel, thyme, salt and pepper. Add to tortellini salad and toss well. Serve with crusty bread.