← Back to Search Results
Italian
Garden Fresh Tortellini Salad

Photo by: Joseph De Leo
Comments: 0
 

Recipe

A wonderful fresh host of vegetables play beautifully with spinach and egg tortellini. Coat it all with a vinaigrette made with balsamic vinegar, orange zest, and thyme. What a way to celebrate summer.

Yield: 8 to 10 portions

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 ¼-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
  • ½ 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
  • ½ cup olive oil
  • 1 teaspoon dried thyme
  • Finely grated zest of 1 orange
  • Salt and freshly ground black pepper, to taste

Directions

1. Cook the tortellini in boiling salted water according to package instructions. Drain thoroughly and place in a large mixing bowl.

2. Cook the broccoli florets, stems, and carrots separately in boiling salted water just until tender. Drain and combine with the tortellini.

3. Blanch the julienned leeks 1 minute in boiling water; drain. Add the leeks, red and yellow peppers, and fresh basil to the 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. 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.

5. Pour the dressing over the salad and toss to coat thoroughly. Serve at room temperature or slightly chilled.


© 1984, 1985 Julee Rosso and Sheila Lukins
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings and 1/8 teaspoon of added salt per serving.

639kcal (32%)
203mg (20%)
104mg (174%)
484mcg RAE (16%)
506mg
48mg
15g
6g
5g
56g
59mg (20%)
670mg (28%)
6g (32%)
41g (63%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
living-raw-food Living Raw Food
by Sarma Melngailis
mom-a-licious Mom-a-Licious
by Domenica Catelli
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?