Peppy Pasta Salad

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 4-6 servings


  • 1-1/2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 12 slender asparagus spears, cut diagonally into 1&quot;&nbsp;pieces
  • 1-1/2 cups 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 ounces short pasta (campanelle or rotini), cooked, drained, rinsed and cooled
  • 1-1/4 cups (5 oz.) fontina cheese, cut into 1/4&quot;&nbsp;cubes
  • 1/4 c. aged Parmesan, grated
  • 1/2 c. Italian dressing
  • 1/2 tsp. salt, or to taste
  • 1 tsp. red pepper flakes, or to taste


  • 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.