Wisconsin Cheese Summer Pasta Salad |
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Prep Time: 8 Minutes Cook Time: 15 Minutes |
Ready In: 23 Minutes Servings: 6 |
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Summer Pasta Salad Recipe from The Wisconsin Milk Marketing Board Ingredients:
1 1/2 teaspoons olive oil |
2 garlic cloves, 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 leaf, coarsely chopped |
3 scallions, sliced |
2 slices bacon, cooked crisp and diced |
12 ounces pasta (cooked, drained, rinsed and cooled) |
1 1/4 cups wisconsin fontina cheese, cut into 1/4-inch cubes |
1/4 cup wisconsin parmesan cheese, grated |
1/2 cup italian dressing |
1/2 teaspoon salt, to taste |
1 teaspoon red pepper flakes, 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.
2. Stir in arugula, scallions and bacon; remove from heat.
3. In a large serving bowl, combine pasta, vegetables, Fontina, Parmesan, Italian dressing, salt and red pepper flakes; toss well and serve.
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