Tortellini Salad

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 (9 ounce) packages contadina 3 cheese tortellini, cook according to directions, cool
• 1 (12 ounce) bag broccoli carrots and water chestnut mix, cook according to directions, cool
• 1 (12 ounce) box frozen asparagus, tips, cook according to directions, drain, cool
• 1 cup frozen green pea, no need to cook
• 2 -4 tablespoons green onions, chopped
• 1/2 cup fresh basil, chopped
• 1/2-3/4 lb deli sliced honey-roasted ham, cut into 3/4 inch squares
• 2 tablespoons lemon juice
• 1 egg yolk
• 1 tablespoon dijon-style mustard
• 1 tablespoon balsamic vinegar
• 3/4 cup vegetable oil
• 1/2 cup olive oil
• 1 teaspoon dried thyme
• salt and pepper

Recipe

• 1 cook the cheese tortellini, broccoli/carrot/water chestnut mix, and asparagus tips according to the package directions, drain, and cool; set aside.
• 2 chop the fresh basil; set aside.
• 3 cut the honey ham into 3/4 inch squares; set aside.
• 4 prepare the fresh mayonnaise by processing the egg yolk, lemon juice, mustard, and vinegar in either a food processor or blender for 30 seconds.
• 5 with the machine running, slowly pour the combined oils in a thin steady stream through the top to make a light mayonnaise.
• 6 add the thyme, salt, and pepper.
• 7 process to finish the light mayonnaise.
• 8 in a large bowl, combine the cheese tortellini, broccoli/carrots/water chestnuts, asparagus tips, frozen green peas, green onion, basil, and honey ham.
• 9 toss until well distributed.
• 10 pour the light mayonnaise over the tortellini mixture and mix till evenly coated.
• 11 serving size depends on whether this is served as a meal or as a side dish.