Summer Pasta Salad
Courtesy of Wisconsin Milk Marketing Board 4 Servings • 15 Min. Prep Time • 3 Min. Cook Time| Ingredients |
|---|
| 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 |
Directions:
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.
