Garden Fresh Tortellini Salad Recipe

Name: Garden Fresh Tortellini Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound good-quality fresh or frozen spinach tortellini; 1 pound good-quality fresh or frozen egg tortellini; 1 head broccoli(1 pound), broken into florets and tender stems sliced; 1 pound carrots, peeled and cut diagonally into 1/4-inch slices; 3 leeks (white part and 2 inches green), well rinsed, dried, and cut into thin julienne; 1 large sweet red pepper, cored, seeded, and cut into julienne; 1 large sweet yellow pepper, cored, seeded, and cut into julienne; 1/2 cup chopped fresh basil; 1 egg yolk; 2 tablespoons fresh lemon juice; 1 tablespoon Dijon-style mustard; 1 tablespoon balsamic vinegar; 1 cup vegetable oil; 1/2 cup olive oil; 1 teaspoon dried thyme; Finely grated zest of 1 orange; Salt and freshly ground black pepper, to taste

Servings: persons

1 pound good-quality fresh or frozen spinach tortellini
1 pound good-quality fresh or frozen egg tortellini
1 head broccoli(1 pound), broken into florets and tender stems sliced
1 pound carrots, peeled and cut diagonally into 1/4-inch slices
3 leeks (white part and 2 inches green), well rinsed, dried, and cut into thin julienne
1 large sweet red pepper, cored, seeded, and cut into julienne
1 large sweet yellow pepper, cored, seeded, and cut into julienne
1/2 cup chopped fresh basil
1 egg yolk
2 tablespoons fresh lemon juice
1 tablespoon Dijon-style mustard
1 tablespoon balsamic vinegar
1 cup vegetable oil
1/2 cup olive oil
1 teaspoon dried thyme
Finely grated zest of 1 orange
Salt and freshly ground black pepper, to taste

1
Cook the tortellini in boiling salted water according to package instructions.
2
Drain thoroughly and place in a large mixing bowl.
3
Cook the broccoli florets, stems, and carrots separately in boiling salted water just until tender.
4
Drain and combine with the tortellini.
5
Blanch the julienned leeks 1 minute in boiling water; drain.
6
Add the leeks, red and yellow peppers, and fresh basil to the salad and toss to combine.
7
Process the egg yolk, lemon juice, mustard, and vinegar in a food processor fitted with a steel blade for 30 seconds.
8
With the machine running, pour the oils in a thin steady stream through the feed tube to make a light mayonnaise.
9
Add the thyme, orange zest, and salt and pepper to taste.
10
Process to combine.
11
Pour the dressing over the salad and toss to coat thoroughly.
12
Serve at room temperature or slightly chilled.

1163

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound good-quality fresh or frozen spinach tortellini, 1 pound good-quality fresh or frozen egg tortellini, 1 head broccoli(1 pound), broken into florets and tender stems sliced, 1 pound carrots, peeled and cut diagonally into 1/4-inch slices, and more.

Yes, Garden Fresh Tortellini Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Garden Fresh Tortellini Salad

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