1 lb. fresh or frozen spinach tortellini
1 lb. fresh or frozen egg tortellini
1 head broccoli, broken into flowerets
1 lb. carrots, peeled and cut diagonally into 1/4 inch slices
3 leeks, cut into thin julienne
1 lg. sweet red pepper, julienne
1 lg. sweet yellow pepper, julienne
1/2 c. fresh sweet basil
1 egg yolk
2 tbsp. fresh lemon juice
1 tbsp. Dijon style mustard
1 tbsp. balsamic vinegar
1 c. vegetable oil
1/2 c. olive oil
1 tsp. dried thyme
Finely grated zest of 1 orange
Salt and freshly ground pepper to taste

Cook tortellini, drain and place in mixing bowl. Cook broccoli florets, stems, carrots, separately until just tender; steam. Combine with tortellini.

Blanche julienned leeks 1 minute in boiling water. Add leeks, red and yellow peppers and fresh basil to salad and toss to combine.

Process egg yolk, lemon juice, mustard, and vinegar in a food processor with steel blade for 30 seconds. With machine running, pour the oils in a thin steady stream to make light mayonnaise. Add thyme, orange zest, salt and pepper. Process to combine.

Pour dressing over the salad and toss to combine and coat thoroughly. Serve at room temperature or slightly chilled.