Creamy Summer Pasta Salad with BelGioioso Parmesan

Follow our step-by-step guide on how to make Creamy Summer Pasta Salad with BelGioioso Parmesan.

1. Step 1

   Start by cooking the fusilli pasta in a large pot of salted boiling water, following the package instructions until it reaches that perfect al dente texture.

2. Step 2

   Once done, drain the pasta and set it aside, letting it cool slightly while you prepare the delicious vegetable medley.

3. Step 3

   In a large skillet or sauté pan, warm up some olive oil over medium heat.

4. Step 4

   Toss in the chopped green onions and sauté them for about 3 to 4 minutes, or until they become soft and translucent, filling your kitchen with a delightful aroma.

5. Step 5

   Next, add the minced garlic and stir it in for an additional minute, making sure to keep it moving to avoid any burning.

6. Step 6

   Now it’s time to introduce the star of the show: the chopped kale.

7. Step 7

   Add it to the skillet and cook until it wilts and turns a vibrant shade of green, which should take around 2 minutes.

8. Step 8

   Then, bring in the cherry tomatoes and cubed zucchini, seasoning everything with a pinch of salt and pepper to taste.

9. Step 9

   Let this colorful mix cook for another 1 to 2 minutes, just until the vegetables are tender yet still bursting with life.

10. Step 10

    Once your veggies are ready, remove the skillet from the heat.

11. Step 11

    In a large mixing bowl, combine the drained pasta with creamy mascarpone cheese and fragrant chopped rosemary, stirring until everything is beautifully blended.

12. Step 12

    Gently fold in your sautéed vegetable mixture, ensuring it’s evenly distributed throughout the pasta.

13. Step 13

    To serve, plate your pasta salad and top it off with a sprinkle of sliced or chopped raw almonds for a delightful crunch, along with a generous shower of shaved BelGioioso Parmesan cheese.

14. Step 14

    Enjoy this vibrant dish that’s not only a feast for the eyes but also a celebration of flavors!.