Instructions: For The Dressing:
Process the egg yolk in a food processor for 5 seconds. Add the lemon juice, mustard and vinegar.

Add the oils in a fine stream, processing constantly until thickened. Add the thyme, orange zest, salt and pepper. Process until smooth.

To avoid raw eggs that may carry salmonella, use an equivalent amount of commercial egg substitute.

For The Salad:
Combine the tortellini, broccoli, carrots, leeks, bell peppers and basil in a large salad bowl. Pour the dressing over the vegetables. Toss gently to coat.

The salad may be served immediately, but the flavor is enhanced if prepared 24 hours before serving.

Note:
A very colorful and fresh tasting salad.

Makes a nice presentation to
serve for company or to take on a summer gathering.

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