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“This salad is a meal in itself. I've served it alone as a meal with bread/butter and taken it as a salad to gatherings where it has been well received.”

Ingredients Nutrition

  • 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
  • 12 cup fresh basil, chopped
  • 12-34 lb deli sliced honey-roasted ham, cut into 3/4 inch squares
  • Fresh Mayonnaise
  • 2 tablespoons lemon juice
  • 1 egg yolk
  • 1 tablespoon dijon-style mustard
  • 1 tablespoon balsamic vinegar
  • 34 cup vegetable oil
  • 12 cup olive oil
  • 1 teaspoon dried thyme
  • salt and pepper


  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.

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