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

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Recipe Summary

prep:
40 mins
cook:
16 mins
additional:
1 hr
total:
1 hr 56 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Pesto Rosso Dressing:

Directions

Instructions Checklist
  • 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.

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  • 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

574 calories; protein 10g; carbohydrates 36.3g; fat 44.5g; cholesterol 13.1mg; sodium 677.6mg. Full Nutrition
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