Categories: Salads, Pasta, Vegetables, Misc 
      Yield: 10 servings 
  
      1 tb Lemon juice 
      1 lb Spinach tortellini 
      1 lb Egg tortellini 
      1 lb Broccoli head 
      1 lb Carrots 
      3    Leeks 
      1 lg Sweet red pepper 
      1 lg Sweet yellow pepper 
    1/2 c  Fresh basil; chopped 
      1    Egg yolk 
      1 tb Dijon mustard 
      1 tb Balsamic vinegar 
      1 c  Vegetable oil 
    1/2 c  Olive oil 
      1 tb Dried thyme 
      1    Orange zest; finely grated 
      1 ds -Salt to taste 
      1 ds -Black pepper to taste 
  
  NOTE:  Use good quality fresh or frozen tortellini. 
     Break the broccoli into florets and slice the tender stems. Peel and cut 
  the carrots diagonally into 1/4-inch slices. Rinse, dry and cut the white 
  part and 2 inches of the green into thin julienne. Core, seed and cut into 
  julienne strips the red and yeller peppers. 
     Cook the tortellini in boiling salted water according to package 
  instructions.  Drain thoroughly and place in a large mixing bowl. Cook the 
  broccoli florets, stems and carrots separately in boiling salted water just 
  until tender.  Drain and combine with the tortellini. Blanch the julienned 
  leeks 1 minutes in boiling water; drain. Add the leeks, red and yellow 
  peppers, and fresh basil to the salad and toss to combine. 
    Process the egg yolk, lemon juice, mustard and vinegar in a food 
  processor for 30 seconds.  With the machine running, pour the oils in a 
  thin steady stream through the feed tube to make a light mayonnaise. Add 
  the thyme, orange zest and salt and pepper to taste. Process to combine. 
  Pour the dressing over the salad and toss to coat thoroughly. Serve at room 
  temperature or slightly chilled.