MARINATED PESTO ROSSO SALAD
A delicious vegetarian salad perfect for everyone! Top with shaved Parmigiano-Reggiano before serving.
Provided by CHERYLPTW
Categories Salad Vegetable Salad Recipes Cauliflower
Time 1h56m
Yield 8
Number Of Ingredients 18
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
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M Bilal Bilal
[email protected]This salad is a great way to get your daily dose of antioxidants.
Maryanne Gatundu
[email protected]I love the flavor of the pesto rosso dressing. It's so much more flavorful than traditional pesto.
Nimco Xasan
[email protected]This salad is a great way to use up leftover chicken or tofu.
MIAN Danial
[email protected]I'm not a vegetarian, but this salad is so good that I don't even miss the meat.
Khurram Riaz
[email protected]This salad is a great way to get your kids to eat their vegetables.
Zekhethelo Sikobi
[email protected]I love the pop of color that the roasted red peppers add to this salad.
Ajazhussain Mdajaz888
[email protected]This salad is a great make-ahead dish. You can make the dressing and roast the vegetables ahead of time, and then just assemble the salad when you're ready to serve.
Nima Rinzin
[email protected]I've never made pesto rosso before, but this recipe was easy to follow and the results were delicious.
Adnan Majeed
[email protected]This salad is a great way to use up leftover pesto.
Leanne Coombes
[email protected]I love that this salad is so versatile. You can add or subtract ingredients to suit your own taste.
Dilnawaz Jalil
[email protected]This salad is so easy to make, and it's a great way to get your daily dose of vegetables.
Syco Mental
[email protected]I'm not a huge fan of pesto, but this salad was surprisingly good. The roasted red peppers really made the dish.
Trenton Gittens
[email protected]This salad is perfect for a summer picnic or potluck.
Amanullah Ebadi
[email protected]I love the combination of flavors in this salad. The pesto rosso is tangy and flavorful, and the roasted vegetables add a nice sweetness.
Tamfu Brandon
[email protected]This salad is a great way to use up leftover roasted vegetables.
ugaas xuseen
[email protected]I've made this salad several times and it's always a hit. It's so refreshing and flavorful.
Justice Ukperegbulem
[email protected]The dressing is amazing! I used it on grilled chicken and it was so flavorful.
Rajesh Mahato
[email protected]This salad is so easy to make, and it's always a crowd-pleaser. I love that I can customize it with whatever vegetables I have on hand.
Yakubu Abubakari
[email protected]I'm not usually a fan of pesto, but this recipe changed my mind. The roasted red peppers gave it a lovely smoky flavor.
Will Doe
[email protected]This salad was a hit at my last dinner party! The flavors were so fresh and vibrant, and the dressing was the perfect balance of tangy and sweet.