ITALIAN PESTO PASTA SALAD

Italian Pesto Pasta Salad image

Provided by Vickie Parks @Northwestgal

Number Of Ingredients 15

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PESTO SAUCE
1 cup - fresh basil leaves
3 clove(s) garlic, peeled
3 tablespoon(s) pine nuts
1/3 cup - freshly grated parmesan cheese (it's best to avoid the canned grated parmesan)
- salt and pepper, to taste
1/3 cup - olive oil
PASTA SALAD
1 (16-oz) package(s) penne pasta, cooked and drained
10 - sun-dried tomatoes, drained (reserve the oil)
1 - red or green bell pepper, roasted and cut in half and sliced into thin strips
8 spears - asparagus, cut into 1-inch lengths
3/4 cup - sliced olives
6 ounce(s) sliced mushrooms
1 cup - broccolini, cut into bite-size pieces

Steps:

FOR THE PESTO SAUCE: Pulse the basil, garlic, pine nuts and Parmesan cheese in a food processor for 10 seconds. With the food processor still on, pour olive oil in a steady stream and continue to process for a few more seconds or until well blended. Set pesto sauce aside. (It will keep in refrigerator for up to one week if stored in an air-tight container.)
TO ROAST THE BELL PEPPER: Slice the pepper in half vertically (from stem to bottom). Remove seeds. Place peppers cut side down on a baking sheet lined with parchment paper. Roast the peppers in 450° oven for about 25 minutes or until the skins are wrinkled and just starting to char. Rotate the pan about half way through roasting, for even charring.
Cook pasta until al dente, and drain well. Add pasta (while still hot but well drained) in a large mixing bowl. Add all of the cut-up vegetables and pesto sauce, and toss well until well blended.
IF SERVING WARM: Place a clean cloth over the bowl and let stand about 10 minutes, to allow the hot pasta and roasted pepper to soften the vegetables. IF SERVING CHILLED: Cover bowl with plastic wrap, and chill in refrigerator until ready to serve.