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: 1 hr 15 mins
• Serves: 6-8
• Yields: 1 salad

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

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.