- 1 (8 ounce) package sun-dried tomato pasta
- 1 cup asparagus tips
- 1 1/2 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
- 1/2 cup chopped Italian flat-leaf parsley
- Pesto Rosso Dressing:
- 2 cups sun-dried tomatoes packed in oil, drained and oil reserved
- 2 cups fresh basil leaves
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 cup mascarpone cheese
- 4 cloves roasted garlic
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 1/4 cups extra-virgin olive oil
- 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.
06/17/2019
recipepes.com
marinated pesto rosso salad, recipe
PT15M
PT1H
5
455 calories
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