Pasta salad with grilled cheese

Pasta salad with grilled cheese

Total: 45 Min. | Active: 45 Min.
Nutritional value / people: 705 kcal
, Fat: 43 g
, Carbohydrate: 53 g
, Protein: 23 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250 g pasta (e.g. gnocchi)
salted water, boiling


1 bunch basil, roughly chopped
40 g grated Parmesan
3 tbsp pine nuts, toasted, 1 tbsp set aside
5 tbsp olive oil
¾ tsp salt

Charcoal/gas/electric grill

200 g different coloured cherry tomatoes
2 long wooden skewers
1 aubergine, cut into approx. 2 cm slices
1 yellow pepper, quartered
2 red onions, quartered lengthwise
2 grilled cheese plain (each approx. 80 g)
3 tbsp olive oil
½ tsp salt

Pasta salad

1 bunch basil, leaves torn off
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How it's done


Cook the pasta in boiling salted water until al dente, drain and reserve approx. 100 ml of the cooking water. Rinse the pasta in cold water, drain.


Puree the basil, parmesan, pine nuts, oil, salt and reserved cooking water, mix with the pasta.

Charcoal/gas/electric grill

Thread the tomatoes onto the skewers. Brush the vegetables and grilled cheese with the oil, salt the vegetables. Grill the vegetables and cheese over/on a medium heat (approx. 200°C) for approx. 5 mins. on each side. Cut the vegetables and grilled cheese into bite-sized pieces, slide the tomatoes off the skewers.

Pasta salad

Mix the vegetables and basil with the pasta.

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