Marinated Pesto Rosso Salad Recipes

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MARINATED PESTO ROSSO SALAD

A delicious vegetarian salad perfect for everyone! Top with shaved Parmigiano-Reggiano before serving.

Provided by CHERYLPTW

Categories     Cauliflower Salad

Time 1h56m

Yield 8

Number Of Ingredients 18



Marinated Pesto Rosso Salad image

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 573.6 calories, Carbohydrate 36.3 g, Cholesterol 13.1 mg, Fat 44.5 g, Fiber 5 g, Protein 10 g, SaturatedFat 8.2 g, Sodium 677.6 mg, Sugar 3.8 g

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 red onion
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
2 cups fresh basil leaves
½ cup grated Parmigiano-Reggiano cheese
¼ cup mascarpone cheese
4 cloves roasted garlic
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
1 ¼ cups extra-virgin olive oil

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