Peppy Pasta Salad
Main Ingredients: Vegetables
Yield: 4-6 servings
Photo And Recipe Courtesy Of WISCONSIN MILK MARKETING BOARD, INC.
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- Serving
- 4-6
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
- 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.
- 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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