Marinated Pesto Rosso Salad

Marinated Pesto Rosso Salad

A colorful medley of vegetables, including purple cauliflower, is dressed with a sun-dried tomato pesto rosso in this marinated salad recipe.

Preparation Time
40 mins
Cooking Time
16 mins
Total Time
56 mins
Calories
574 Calories

Recipe Instructions

Step 1
Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Let pasta chill.
Step 2
Bring a pot of lightly salted water to a boil. Add asparagus tips and cook uncovered until bright green, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
Step 3
Mix pasta, asparagus tips, roasted red peppers, onion, tomatoes, zucchini, yellow squash, cauliflower, fennel, and parsley in a large bowl.
Step 4
Combine sun-dried tomatoes, basil leaves, Parmigiano-Reggiano cheese, mascarpone cheese, roasted garlic, salt, and pepper in a food processor. Process together and slowly add reserved sun-dried tomato oil and olive oil. Blend until dressing is smooth.
Step 5
Pour dressing over pasta-vegetable mixture. Season with salt and pepper. Refrigerate for 1 hour before serving.

Ingredients

  • 1 teaspoon ground black pepper
  • 2 cups fresh basil leaves
  • 1 ½ teaspoons kosher salt
  • 1 cup thinly sliced red onion
  • ½ cup grated Parmigiano-Reggiano cheese
  • ¼ cup mascarpone cheese
  • 1 (8 ounce) package sun-dried tomato pasta
  • 1 cup asparagus tips
  • 1 ½ cups thinly sliced roasted red peppers
  • 1 cup halved yellow pear tomatoes
  • 1 cup thinly sliced zucchini
  • 1 cup thinly sliced yellow summer squash
  • 1 cup purple cauliflower florets
  • 1 cup thinly sliced fennel
  • ½ cup chopped Italian flat-leaf parsley
  • 2 cups sun-dried tomatoes packed in oil, drained and oil reserved
  • 4 cloves roasted garlic
  • 1 ¼ cups extra-virgin olive oil

Categories

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