Creamy Summer Pasta Salad with BelGioioso Shaved Parmesan


Fusilli pasta is tossed with sauteed tomatoes, kale, and zucchini and a creamy rosemary-infused dressing. Serve topped with almonds and Parmesan cheese.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
8 servings


  • 1 (16 ounce) package fusilli pasta

  • 3 tablespoons extra-virgin olive oil

  • 2 cups chopped green onions

  • 3 tablespoons minced garlic

  • 6 cups chopped kale

  • 2 cups cherry tomatoes

  • 4 zucchini, cubed

  • Salt and ground black pepper to taste

  • 1 tablespoon chopped fresh rosemary, or more to taste

  • 8 ounces BelGioioso Mascarpone cheese

  • Sliced or chopped raw almonds

  • 1 cup shaved BelGioioso Parmesan cheese


  1. Cook pasta in salted water according to the package instructions.

  2. While pasta is cooking, heat olive oil in a 12-14 inch skillet or saute pan. Add onions and saute until soft and glassy, but not brown. Add garlic and cook for a minute stirring constantly. Add kale and cook until it is soft but still bright green and textured, about 2 minutes. Add cherry tomatoes and zucchini, season with salt and pepper. Cook for an additional 1-2 minutes. Remove from heat.

  3. Drain pasta into a large bowl, add Mascarpone and rosemary, stir well. Stir in the kale-tomato mixture. Top with almonds and shaved BelGioioso Parmesan cheese.

Nutrition Facts (per serving)

462 Calories
22g Fat
54g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 462
% Daily Value *
Total Fat 22g 28%
Saturated Fat 13g 67%
Cholesterol 54mg 18%
Sodium 205mg 9%
Total Carbohydrate 54g 20%
Dietary Fiber 5g 19%
Total Sugars 4g
Protein 18g
Vitamin C 90mg 449%
Calcium 122mg 9%
Iron 3mg 19%
Potassium 757mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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