Summer Pasta Salad
Courtesy of Wisconsin Milk Marketing Board
Servings: 4
Prep Time: 15 Min.
Cook Time: 3 Min.
Prep Time: 15 Min.
Cook Time: 3 Min.
What you need:
* 1-1/2 tsp. olive oil
* 2 cloves garlic, minced
* 12 slender asparagus spears, cut diagonally into 1-in. pieces
* 1-1/2 c. yellow squash, cut into half rounds
* 3/4 c. red pepper, diced
* 1 c. packed arugula leaves, coarsely chopped
* 3 scallions, sliced
* 2 slices bacon, cooked crisp, diced
* 12 oz. pasta, cooked, drained, rinsed and cooled
* 1-1/4 c. (5 oz.) Wisconsin Fontina cheese, cut into 1/4 in. cubes
* 1/4 c. Wisconsin Parmesan cheese, grated
* 1/2 c. Italian dressing
* 1/2 tsp. salt
* 1 tsp. red pepper flakes, or to taste
* 2 cloves garlic, minced
* 12 slender asparagus spears, cut diagonally into 1-in. pieces
* 1-1/2 c. yellow squash, cut into half rounds
* 3/4 c. red pepper, diced
* 1 c. packed arugula leaves, coarsely chopped
* 3 scallions, sliced
* 2 slices bacon, cooked crisp, diced
* 12 oz. pasta, cooked, drained, rinsed and cooled
* 1-1/4 c. (5 oz.) Wisconsin Fontina cheese, cut into 1/4 in. cubes
* 1/4 c. Wisconsin Parmesan cheese, grated
* 1/2 c. Italian dressing
* 1/2 tsp. salt
* 1 tsp. red pepper flakes, or to taste
What to do:
1. In a nonstick skillet, heat oil over medium-high heat. Add garlic, asparagus, squash and red pepper; cook for 3 min., 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.
*Campanelle pasta is shown.
2. In a large serving bowl, combine pasta, vegetables, Fontina, Parmesan, Italian dressing, salt and red pepper flakes; toss well and serve.
*Campanelle pasta is shown.