• 4 big tomatoes
  • 150 gr. pasta, for example gnocchi sardi
  • 8 green asparagus
  • 1 zucchini, thinly sliced
  • a branch of basil
  • 150 gr. Parmesan cheese

Dressing ingredients

  • 1 lemon
  • 8 tablespoons of olive oil
  • salt and pepper

Author of this recipe



Chef / restaurant

Hi, we are Restaurant Rossio in Delft. Since a long time we enjoy using fresh and healthy ingredients in the food we prepare. Love my salad gives us a good platform to share my food ideas with... Read more
Total votes: 3

An Italian cold pasta salad recipe with plenty of vegetables. This vegetarian pasta salad recipe is quick and easy to prepare, with green asparagus, grilled zucchini and Parmesan cheese.


Cook the asparagus in 2 minutes. 

Cook the pasta, in the same water as the asparagus, until it's al dente and rinse with cold water. 

Grill the zucchini and cut half of the zucchini and half of the asparagus in small chunks.

Grate half of the Parmesan cheese and mix with the pasta, vegetables and half of the basil leaves, lemon juice and olive oil.

Bring to taste with salt and pepper.  

Make cups out of the tomatoes and fill them with the pasta salad. Put the tomato cups on plates and place the rest of the vegetables, Parmesan cheese and basil on top of the cups.

Want to stay up-to-date? Subscribe to our newsletter!