Instructions: 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 minute 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 fitted with a steel blade 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.

Note: because the dressing for this salad contains raw egg yolk, it is not suitable for the very young, the very old and those with compromised immune systems.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.