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Garden Fresh Tortellini Salad

Type: Pasta, Vegetables
Courses: Salads
Serves: 10 people

Recipe Ingredients

1 tablespoon 15mlLemon juice
1 lb 454g / 16ozSpinach tortellini
1 lb 454g / 16ozEgg tortellini
1 lb 454g / 16ozBroccoli head
1 lb 454g / 16ozCarrots
3   Leeks
1   Sweet red pepper (large)
1   Sweet yellow pepper (large)
1/2 cup 73g / 2.6ozFresh basil - chopped
1   Egg yolk
1 tablespoon 15mlDijon mustard
1 tablespoon 15mlBalsamic vinegar
1 cup 237mlVegetable oil
1/2 cup 118mlOlive oil
1 tablespoon 15mlDried thyme
1   Orange zest - finely grated
1   Salt to taste
1   Black pepper to taste

Recipe Instructions

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 julienne 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.

Source:
Taste of Home Magazine, Aug/Sept. '96, p. 11

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