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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Marinated Pesto Rosso Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions