Summer Pasta Salad
Recipe courtesy of Wisconsin Milk Marketing Board.
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 pasta, cooked, drained, rinsed and cooled
1 1/4 cups (5 ounces) Wisconsin Fontina cheese, cut into 1/4-inch cubes
1/4 cup Wisconsin freshly grated Parmesan cheese
1/2 cup Italian dressing
1/2 teaspoon salt
1 teaspoon red pepper flakes, or to taste
- 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.
- In a large serving bowl, combine pasta, vegetables, Fontina, Parmesan cheese, Italian dressing, salt and red pepper flakes; toss well and serve.
Makes 4 servings.
*Campanelle pasta is shown.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board.