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Creamy Summer Pasta Salad with BelGioioso Shaved Parmesan

Rated as 4.4 out of 5 Stars

"Fusilli pasta is tossed with sauteed tomatoes, kale, and zucchini and a creamy rosemary-infused dressing. Serve topped with almonds and Parmesan cheese."
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30 m servings 462
Original recipe yields 8 servings


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  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; 22 54.4 18.2 54 205 Full nutrition

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Delicious! The only changes I made were to use grated (rather than shaved) Parmesan cheese (because grated was what I had on hand) and to toast the almonds before tossing them in. I also chilled...

Made it with gluten free pasta, a good option for those with celiac disease. Great recipe to make ahead of time.