Marinated Pesto Rosso Salad Food

GRILLED PESTO-MARINATED CHICKEN

Steps:

• Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

MARINATED PESTO ROSSO SALAD

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.

PESTO ROSSO PENNE SALAD

Steps:

• Cook the penne according to the directions on the package, or using your own creative method.
• Rinse the penne with cold water, making sure that you drain them as well as possible without making them fly through your kitchen.
• Add one tablespoon of olive oil to the pasta.
• Slice the eggplant and place the slices in a colander, sprinkling coarse sea salt (coarse is important so it doesn't penetrate too much, but it could be rock salt, sea salt or carboard box salt, it's all good as long as it's not sugar) in between the layers.
• Place a dinner plate on top of the eggplants and pile heavy objects on top of it (cans of tomatoes, a pile of smaller plate, your youngest offspring, etc.).
• Meanwhile, cut the bell peppers in half, seed them, brush with olive oil, place on broiler pan and broil 4 inches from heat source for 15-20 minutes or until the skin has turned black. Breathe inches
• As soon as you get them out of the oven place them in a paper bag, close bag by folding, twisting or stapling the top end of it and let rest while you get back to the eggplants.
• Rinse the slices of eggplant quickly and place them on a tea towel.
• Once all the slices are rinsed place another tea towel on them and extract as much water as you can without hurting your back.
• Brush a broiler pan (or any pan actually) with olive oil and place the eggplant slices on it, moving them around a bit so the bottom is coated in oil.
• Turn them over and repeat the previous step so both sides of the slices are coated with a bit of oil.
• Broil each side for approximately 10 minutes 4 inches from the heat source or until they turn a glorious golden.
• While the eggplants are elegantly cooling on the counter, take the peppers out of the bag and take the skin off (it should come off as easily as -- well, you know what I mean.).
• Slice the peppers and the eggplants in strips approximately half an inch wide.
• Roll up the ham slices in a tight little log and then cut in half an inch wide strips. Adjust the width of the eggplants strips that are too wide compared to the ham.
• Mix penne, peppers, eggplants and ham in a large bowl.
• Add 2 tablespoon of olive oil and mix well.
• Add the bocconcinis and the pesto, mixing well.
• Add the balsamic vinegar and give this little bugger one last toss.
• Garnish each plate with cherry tomatoes.
• Share with your favorite people and enjoy!

ITALIAN-STYLE CHEF SALAD WITH CREAMY PESTO DRESSING

Steps:

• To prepare the Creamy Pesto Dressing, stir together the mayonnaise or salad dressing, sour cream, Parmesan cheese, pesto, and garlic in a small bowl.
• Stir in milk, 1 teaspoon at a time, to make of desired consistency; set aside.
• Divide the greens among four individual salad bowls or serving plates.
• Arrange the mozzarella or provolone cheese, ham or turkey, salami or prosciutto, tomato, yellow or green pepper, onion and artichoke hearts over the greens.
• Drizzle with the Creamy Pesto Dressing.