• 1 lb. frozen spinach tortellini
• 1 lb. frozen egg tortellini
• 1 head broccoli- broken into florets and tender stems sliced
• 1 lb. carrots-peeled and cut diagonally into 1/4 inch slices
• 1 large red pepper, cored, seeded and thin sliced
• 1 large yellow pepper, cored, seeded and thin sliced
• 1/2 C chopped basil
• 1 egg yolk
• 1 T Dijon style mustard
• 2 T lemon juice
• 1 T vinegar
• 1 C vegetable oil
• 1/2 C olive oil
• 1 t dried thyme

1. Place cooked tortellini in large bowl
2. Cook broccoli and carrots separably in salted water until tender
3. Add peppers and fresh basil to salad and toss to combine
4. Process the egg yolk, lemon juice, mustard and vinegar in a food processor fitted with a steel blade for 30 seconds. Pour steady stream through fill tube to make a light mayonnaise
5. Pour dressing over salad and combine and toss to coat

Jill Gravel