Marinated Pesto Rosso Salad Recipe

Name: Marinated Pesto Rosso Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
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.
3
Mix pasta, asparagus tips, roasted red peppers, onion, tomatoes, zucchini, yellow squash, cauliflower, fennel, and parsley in a large bowl.
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.
5
Pour dressing over pasta-vegetable mixture. Season with salt and pepper. Refrigerate for 1 hour before serving.

916

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Marinated Pesto Rosso Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Marinated Pesto Rosso Salad

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