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    4-6

Peppy Pasta Salad

Main Ingredients: Vegetables

Yield: 4-6 servings

Photo And Recipe Courtesy Of WISCONSIN MILK MARKETING BOARD, INC.

Ingredients

  • 1-1/2 Teaspoon olive oil
  • 2 Clove garlic, minced
  • 12 slender asparagus spears, cut diagonally into 1" pieces
  • 1-1/2 Cup yellow squash, cut into half rounds
  • 3/4 Cup red pepper, diced
  • 1 Cup packed arugula leaves, coarsely chopped
  • 3 scallions sliced
  • 2 Slice bacon, cooked crisp, diced
  • 12 Ounce short pasta (campanelle or rotini), cooked, drained, rinsed and cooled
  • 1-1/4 Cup (5 oz.) fontina cheese, cut into 1/4" cubes
  • 1/4 Cup aged Parmesan, grated
  • 1/2 Cup Italian dressing
  • 1/2 Teaspoon salt, or to taste
  • 1 Teaspoon red pepper flakes, or to taste

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, scallions 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.

Suggested Cheeses

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