Garden Gourmet Pasta Salad
"Clipped from a newspaper sponsored by No Yolks egg noodles. Looks tasty but haven't tried it yet. Will be trying it for my sister's wedding shower."
- Ready In:
- 1hr 15mins
- Ingredients:
- 18
- Yields:
-
1 salad
- Serves:
- 6-8
ingredients
- 12 ounces egg noodles, cooked and chilled
- 1 cup yellow pear tomato, cut in half
- 1 cup zucchini, thinly sliced
- 1 cup yellow squash, thinly sliced
- 1 cup cauliflower floret
- 1 cup fennel, thinly sliced
- 1 cup red onion, thinly sliced
- 1 cup asparagus tips, blanched for 3 minutes and chilled
- 1 1⁄2 cups roasted red peppers, thinly sliced
- 1⁄2 cup flat-leaf Italian parsley, chopped
-
DRESSING
- 2 cups fresh basil leaves
- 2 cups sun-dried tomatoes, packed in oil
- 4 roasted garlic cloves
- 1⁄4 cup mascarpone cheese
- 1⁄2 cup parmesan cheese, grated
- 1 1⁄2 teaspoons kosher salt
- 1 teaspoon pepper
- 1 1⁄4 cups extra virgin olive oil
directions
- In large bowl, toss together egg noodles, vegetables and parsley. Set aside. For dressing, combine basil leaves, sun dried tomatoes, garlic, mascarpone and Parmesan cheeses, salt and pepper in a food processor. Process, and slowly add in the olive oil and reserved oil from tomatoes; blend until smooth. Pour dressing over pasta mixture. Chill for one hour. Top with Parmesan cheese before serving.
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RECIPE SUBMITTED BY
I love preparing tasty and quick meals for myself and my hubby. I work full time in public relations, so I'm always looking for fast recipes that I can get on the table in less than 30 minutes. I love fixing meals for others, too. My husband is picky and used to his Mama's country cooking (which isn't really my taste), so I am on here all the time finding dishes that suit both of our appetites. I think that eating good food is one of the greatest pleasures in life!
