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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Tortellini and Vegetable Salad with an Orange Dressing

Gregory Clapp

Spring is here!  This is my favorite time of the year.  Our yard is full of daffodils and flowering trees.  I love all of the color and surprises as plants that I have forgotten over the winter bloom.  In keeping with the theme of the season, here is a simple recipe that looks impressive, has lots of color, and tastes amazing.

  • 2 lbs tortellini (I like to use frozen pre-cooked multi-colored tortellini)  

Cook according to package directions and cool.

  • 1 lb broccoli, broken into florets
  • 1 lb carrots, peeled and sliced into rounds
  • 1 bunch green onions, trimmed and sliced
  • 2 large red peppers, cored and seeded, cut into ½ inch dice
  • ½ cup fresh basil chopped

Dressing:

  • 1 ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • ¼ cup orange juice concentrate
  • 1 teaspoon dried thyme
  • grated zest of 1 orange
  • salt and pepper to taste
  • fresh orange juice to thin dressing

Mix everything together.

Blanch broccoli and carrots separately in boiling salted water just until tender.  Drain and cool.  In a large bowl combine tortellini with vegetables.  Add dressing and gently toss until evenly coated.  Serve at room temperature or slightly chilled.

Serves 8 to 10.