1 lb. fresh or frozen spinach tortellini
1 lb. fresh or frozen egg tortellini
1 lb. broccoli, broken into florets & tender stems sliced
1 lb. carrots, peeled & cut diagonally into 1/4" slices
3 leeks (white part + 2" green), rinsed, dried & cut into thin julienne
1 lg. red pepper, seeded & cut into julienne
1 lg. yellow pepper, seeded & cut into julienne
1/2 c. chopped fresh basil
1 egg yolk
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 tbsp. vinegar
1 c. vegetable oil
1/2 c. olive oil
1 tsp. dried thyme
Finely grated zest of 1 orange
Salt & Pepper to taste

1. Cook tortellini according to package. Drain and place in large mixing bowl.

2. Cook broccoli and carrots until just tender. Drain and combine with tortellini.

3. Blanch leeks 1 minute in boiling water; drain. Add leeks, peppers and basil to salad and toss.

4. Process egg yolk, lemon juice, mustard, and vinegar in food processor using steel blade for 30 seconds. With it running, pour oils in steady stream to make light mayonnaise. Add thyme, orange zest and salt and pepper to taste. Process to combine.

5. Pour dressing over salad and toss to coat. Serve at room temperature or slightly chilled. 8 to 10 servings.