Tortellini Salad


1 Pound Fresh or Frozen Spinach Tortellini
1 Pound Fresh or Frozen Egg Tortellini
1 Bunch of Broccoli, broken into florets
1 Pound Carrots, ¼ “ diagonal slices
3 Leeks, julienne (white and 2” green)
1 Sweet Red Pepper, chopped
1 Sweet Yellow Pepper, chopped
½ Cup Fresh Basil


2 Tablespoons Fresh Lemon Juice
1 Tablespoon Dijon Mustard
1 Tablespoon Balsamic Vinegar
1 Cup Vegetable Oil
½ cup Olive Oil
1 Teaspoon Dried Thyme
Finely Grated Zest of 1 Orange

Cook and drain the tortellini. Cook broccoli and carrots until tender. Blanch leeks for 1 minute. Whisk all of the dressing ingredients together in medium bowl. Combine all salad ingredients in a large bowl and toss gently with the dressing. Chill until ready to serve.

Other types of tortellini can be used.

Servings: 8
Recipe Difficulty: Easy
Preparation Time: 15 Min.
Cooking Time: 21 Min.
Country: USA