1 lb. tortellini
1/2 head broccoli
Carrots, peeled and sliced
1 lg. sweet red and 1 yellow pepper, julienned
1/4 c. chopped fresh basil

DRESSING:

1 egg yolk
2 tbsp. lemon juice
1 tbsp. Dijon mustard
1 tbsp. Balsamic vinegar
1 c. vegetable oil
1/2 c. olive oil
1 tsp. dried thyme
Salt and pepper

Cook pasta until almost finished. Add carrots and broccoli right into the same water with pasta for the last couple of minutes. Drain; toss with peppers and basil.

Blend the yolk, vinegar, lemon juice with oil until it is like a mayonnaise consistency. Toss with salad and serve at room temperature or slightly chilled.