Garden Gourmet Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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. 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 |
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:
1. 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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