Marinated Pesto Rosso Salad
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Recipe Summary Marinated Pesto Rosso Salad
A delicious vegetarian salad perfect for everyone! Top with shaved Parmigiano-Reggiano before serving.Ingredients | Rosseto Rosso1 (8 ounce) package sun-dried tomato pasta1 cup asparagus tips1 ½ cups thinly sliced roasted red peppers1 cup halved yellow pear tomatoes1 cup thinly sliced red onion1 cup thinly sliced zucchini1 cup thinly sliced yellow summer squash1 cup purple cauliflower florets1 cup thinly sliced fennel½ cup chopped Italian flat-leaf parsley2 cups sun-dried tomatoes packed in oil, drained and oil reserved2 cups fresh basil leaves½ cup grated Parmigiano-Reggiano cheese¼ cup mascarpone cheese4 cloves roasted garlic1 ½ teaspoons kosher salt1 teaspoon ground black pepper1 ¼ cups extra-virgin olive oilDirectionsBring 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.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.Mix pasta, asparagus tips, roasted red peppers, onion, tomatoes, zucchini, yellow squash, cauliflower, fennel, and parsley in a large bowl.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.Pour dressing over pasta-vegetable mixture. Season with salt and pepper. Refrigerate for 1 hour before serving.Info | Rosseto Rossoprep: 40 mins cook: 16 mins additional: 1 hr total: 1 hr 56 mins Servings: 8 Yield: 8 servings
TAG : Marinated Pesto Rosso SaladSalad, Vegetable Salad Recipes, Cauliflower,
