Recipe of the Month Archive 

April 2008   Tortellini and Vegetable Salad with an Orange Dressing

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.

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