Featured Recipe

Summer Pasta Salad

With Cello® Hand Crafted Asiago

6-8 Servings
Cook Time: 20 minutes
Prep Time: 5 minutes


    • 1 lb. bow-tie pasta
    • 1 1/2 lb. vine ripened tomatoes
    • 1/2 cup kalamata olives, pitted and chopped
    • 6 sun-dried tomatoes, cut in thin strips
    • 1/2 cup red onion, minced
    • 1 cup Cello Hand Crafted Asiago, shredded
    • 1 cup flat leaf parsley, finely chopped
    • 1 cup basil, finely chopped


      • 1/3 cup extra virgin olive oil
      • 1/4 cup red wine vinegar
      • 1 garlic clove, minced
      • 1 tsp. salt
      • 1/2 tsp. freshly ground black pepper


    1. Cook pasta in 8 quart pot of boiling salted water according to directions on the package. Drain well, transfer into serving bowl, allow to cool.
    2. Add tomatoes, olives, sliced sun-dried tomatoes and red onion to prepared pasta.
    3. For the dressing; whisk together the vinegar, garlic, salt and pepper to combine. Slowly add the olive oil while whisking until smooth.
    4. Pour the dressing over the pasta salad, sprinkle with shredded Cello Riserva Hand Crafted Asiago, parsley and basil. Toss well to combine and serve.


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