---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Pasta, Vegetables, Misc
       Yield: 10 servings
       1 tb Lemon juice
       1 lb Spinach tortellini
       1 lb Egg tortellini
       1 lb Broccoli head
       1 lb Carrots
       3    Leeks
       1 lg Sweet red pepper
       1 lg Sweet yellow pepper
     1/2 c  Fresh basil; chopped
       1    Egg yolk
       1 tb Dijon mustard
       1 tb Balsamic vinegar
       1 c  Vegetable oil
     1/2 c  Olive oil
       1 tb Dried thyme
       1    Orange zest; finely grated
       1 ds -Salt to taste
       1 ds -Black pepper to taste
   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
      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
   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.