Here is a great side dish for a warm summer night.

1 package of refrigerated cheese tortellini, cooked and then chilled
3/4 head of broccoli flowers, blanched
1 carrot - julienned
3 ounces leek -- julienned
1/3 cup extra virgin olive oil
1/3 cup salad oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/4 cup balsamic vinegar
3 tablespoons sugar
1 tablespoon fresh basil -- chopped
1 tablespoon fresh oregano -- chopped
Salt & black pepper to taste

Combine tortellini, broccoli, carrot & leek in a large non-metallic mixing bowl.

In another bowl, whisk together lemon juice, Dijon, vinegar and sugar until well combined. Slowly drizzle the oil into the mixture while whisking to combine and emulsify. Pour vinaigrette over tortellini. Sprinkle herbs over top, add salt & pepper and toss gently to combine.

Cover tightly and refrigerate overnight or for at least a few hours. Allow to warm up to just slightly chilled before serving. Don't try to heat it, just leave it on the counter for a little while.

A couple of comments: if you cannot find fresh basil and oregano and must use dried, be sure to crush the herbs well before adding to the tortellini and decrease amount by half. Dried herbs are stronger in flavor than fresh.

Be sure to salt the water you boil the tortellini in.

Also, this is another dish where creativity is encouraged. If you hate broccoli, as I know many of you do, use another vegetable. Don't like basil or oregano? Try another herb.

--- © Chef Raven

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