1 lb. fresh or frozen spinach tortellini
1 lb. fresh or frozen egg tortellini
1 lb. broccoli, broken in flowerets
1 lb. carrots, peeled and cut diagonally into 1/4 inch slices
3 leeks, cut into thin julienne
1 lg. sweet red pepper, cored, seeded and cut julienne
1 lg. sweet yellow pepper, cored, seeded and cut julienne
1/2 c. fresh basil
1 egg yolk
2 tbsp. fresh lemon juice
1 tbsp. Dijon 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 pepper to taste

Cook the tortellini in boiling salted water according to package directions. Drain and place in large mixing bowl. Cook the broccoli and carrots in separate boiling salted water until just tender. Drain and combine with the tortellini. Add blanched leeks, red and yellow peppers and fresh basil.

Process the egg yolk, lemon juice, mustard and vinegar in food processor 30 seconds. With the machine running, add the oils in a thin, steady stream. This makes a light mayonnaise. Add thyme, orange zest, salt and pepper. Process to combine.

Pour the dressing over the salad and toss to coat. Serve room temperature or slightly chilled. Serves 8-10.