Peppy Pasta Salad

This combination of pasta, vegetables, fontina, parmesan, Italian dressing, salt and red pepper flakes makes for a flavorful dinner dish.
January 16, 2017

Instructions

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.

Serves 4-6.

Courtesty of Wisconsin Milk Marketing Board

Ingredients

  • 1 and 1/2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 12 slender asparagus spears, cut diagonally into 1-inch pieces
  • 1 and 1/2 cups yellow squash, cut into half rounds
  • 3/4 cup red pepper, diced
  • 1 cup packed arugula leaves, coarsely chopped
  • 3 scallions, sliced
  • 2 slices bacon, cooked crisp, diced
  • 12oz. short pasta (campanelle or rotini), cooked, drained, rinsed and cooled
  • 1 and 1/4 cups (5oz.) Wisconsin fontina cheese, cut into 1/4-inch cubes
  • 1/4 cup Wisconsin aged parmesan cheese, grated
  • 1/2 cup Italian dressing
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon red pepper flakes, or to taste
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