Type: Pasta, entree
Prep Time: 10 min.
Cook Time: 20 min.
Ready in: 30 min.
Servings: 6

Ribbons of Beemster Classic accent this antipasto pasta salad. Perfect as a main or a side.


  1. Cook pasta in boiling salted water according to package directions. Drain and run under cool water to stop cooking.

  2. In a large bowl, toss all of the vegetables with olive oil, salt, and pepper.

  3. Place vegetables on a grill (or grill pan) on medium-high heat. Cook until vegetables are tender, 8–10 min., turning occasionally for even cooking.

  4. Remove vegetables from the grill, let cool slightly, and cut into bite-sized pieces. Add vegetables to a large bowl with pasta and toss with Italian dressing.

  5. Using a vegetable peeler, shred the Beemster Classic into ribbons over the pasta salad.


  • 1 16 oz (450g) box penne

  • 1 small red onion, peeled and cut into ½-inch-thick rounds

  • Half bunch asparagus (about 6oz/170g) trimmed

  • 1 zucchini, quartered lengthwise

  • 1 red bell pepper, seeded and cut into 2-inch-thick strips

  • 2 tbsp olive oil

  • ½ cup (120ml) Italian dressing

  • 3 oz (85g) Beemster Classic

Cheeses Mentioned


Beemster Classic cheese is aged eighteen months to give you even more of the signature nutty and butter-rich flavor profile

Pairs with:

Hoppy, bitter craft beers and Malbec or full-bodied whites. Smoked almonds, dates or fig spread.