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Le St-Vallier grilled in pasta salad

4 to 6 portions


Lemon and basil vinaigrette

  • 60 ml (¼ cup) olive oil
  • 30 ml (2 tbsp.) lemon juice
  • 5 ml (1 tsp.) lemon zest
  • 30 ml (2 tbsp.) chopped fresh basil
  • Ground pepper
  • 1 zucchini, halved width-wise
  • 1 red pepper, cut into quarters
  • Le St-Vallier cheese (about 165 g), in 1 cm (½ inch) slices
  • 1 litre (4 cups) your choice of cooked small pasta
  • 250 ml (1 cup) watermelon, diced
  • 60 ml (¼ cup) pumpkin seeds, toasted


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  • Preheat BBQ to medium-high or oven to 500°F (260°C).
  • In a large bowl, mix vinaigrette ingredients. Season with pepper to taste.
  • Coat the pepper and zucchini pieces with the vinaigrette.
  • Cook the cheese slices and vegetables directly on the grill or in the oven on a baking sheet lined with parchment paper.
  • In a salad bowl, pour the vinaigrette and add the small pasta, watermelon and toasted pumpkin seeds.
  • Cut the roasted peppers into strips and zucchini into half-slices.
  • Add the vegetables and grilled cheese in the bowl.
  • Stir and serve.

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Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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