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Peppy Pasta Salad

Peppy Pasta SaladA generous sprinkle of red pepper flakes add fiery flair and taste to this colorful veggie, bacon, cheese and pasta salad tossed with your favorite Italian salad dressing.

Recipe Ingredients:

1 1/2 teaspoons olive oil
2 cloves garlic, minced
12 slender asparagus spears, cut diagonally into 1-inch pieces
1 1/2 cups yellow squash, cut into half rounds
3/4 cup red pepper, diced
1 cup packed arugula leaves, coarsely chopped
3 green onions, sliced
2 slices bacon, cooked crisp, diced
12 ounces short pasta (campanelle or rotini), cooked, drained, rinsed and cooled
1 1/4 cups (5 ounces) Wisconsin Fontina cheese, cut into 1/4-inch cubes
1/4 cup American Grana® Cheese, grated
1/2 cup Italian dressing
1/2 teaspoon salt, or to taste
1 teaspoon red pepper flakes, or to taste

Cooking Directions:

  1. In a nonstick skillet, heat oil over medium-high heat. Add garlic, asparagus, squash and red pepper; cook for 3 minutes, or until vegetables are crisp-tender, stirring occasionally. Stir in arugula, green onions and bacon; remove from heat.
  2. In a large serving bowl, combine pasta, vegetables, Fontina, Parmesan, Italian dressing, salt and red pepper flakes; toss well and serve.

Makes 4 to 6 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.