This Garden Fresh Tortellini Salad is a delightful blend of tender spinach and egg tortellini tossed with crisp broccoli, carrots, and sweet peppers. The dish is brought together by a rich, homemade creamy dressing made from egg yolk, Dijon mustard, and a tangy mix of lemon and balsamic vinegar. Fresh basil and orange zest add aromatic brightness, while dried thyme provides an earthy undertone. Perfect for summer picnics, potlucks, or a light weeknight dinner, this salad offers a satisfying texture and robust flavor. It’s a vegetarian-friendly option that feels both hearty and refreshing, making it a crowd-pleaser for any occasion.
Garden Fresh Tortellini Salad
Description
This Garden Fresh Tortellini Salad is a delightful blend of tender spinach and egg tortellini tossed with crisp broccoli, carrots, and sweet peppers. The dish is brought together by a rich, homemade creamy dressing made from egg yolk, Dijon mustard, and a tangy mix of lemon and balsamic vinegar. Fresh basil and orange zest add aromatic brightness, while dried thyme provides an earthy undertone. Perfect for summer picnics, potlucks, or a light weeknight dinner, this salad offers a satisfying texture and robust flavor. It's a vegetarian-friendly option that feels both hearty and refreshing, making it a crowd-pleaser for any occasion.Ingredients
Directions
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Bring a large pot of salted water to a boil.
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Cook the spinach and egg tortellini according to package instructions until al dente.
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Drain the tortellini thoroughly and transfer to a large mixing bowl.
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In the same pot of boiling water, blanch the broccoli florets and stems until tender-crisp, about 3-4 minutes.
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Remove the broccoli with a slotted spoon and set aside.
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Add the sliced carrots to the boiling water and cook for 2-3 minutes until just tender.
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Remove the carrots and combine them with the broccoli and tortellini in the bowl.
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Blanch the julienned leeks in the boiling water for 1 minute, then drain and add to the bowl.
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Add the julienned red and yellow peppers to the bowl.
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In a food processor, combine the egg yolk, lemon juice, Dijon mustard, and balsamic vinegar.
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Process for 30 seconds to emulsify the base.
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With the machine running, slowly drizzle in the vegetable oil and olive oil in a thin, steady stream until the dressing is thick and creamy.
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Add the dried thyme, orange zest, and salt and pepper to the dressing.
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Process briefly to combine the herbs and spices into the dressing.
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Pour the dressing over the tortellini and vegetable mixture.
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Add the chopped fresh basil.
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Toss gently until everything is evenly coated with the dressing.
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Serve at room temperature or slightly chilled.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1259.0kcal
- % Daily Value *
- Total Fat 108.4g167%
- Saturated Fat 18.1g91%
- Cholesterol 558.4mg187%
- Sodium 427.9mg18%
- Total Carbohydrate 56.6g19%
- Dietary Fiber 18.0g72%
- Sugars 15.7g
- Protein 30.7g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use good quality fresh or frozen tortellini. If using fresh, it cooks much faster than frozen.
Prepare the vegetables by breaking the broccoli into florets and slicing 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 part of the leeks into thin julienne. Core, seed, and cut the red and yellow peppers into julienne strips.
For the dressing, ensure the oils are added very slowly at the beginning to create a stable emulsion (mayonnaise-style). If the dressing is too thick, you can thin it with a teaspoon of warm water.
This salad can be made ahead of time. Store in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight.
Safety Note: This recipe uses raw egg yolk. For pregnant women, young children, or those with compromised immune systems, consider using pasteurized egg yolks or a commercial mayonnaise substitute for the base of the dressing.
