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Summer Pasta Salad

1-1/2 tsp. olive oil
2 cloves garlic, 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 leaves, coarsely chopped
3 scallions, sliced
2 slices bacon, cooked crisp, diced
12 oz. pasta,* cooked, drained, rinsed and cooled
1-1/4 cups (5 oz.) Wisconsin Fontina cheese, cut into 1/4-inch cubes
1/4 cup Wisconsin Parmesan cheese, grated
1/2 cup 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. Makes 4 sdervings as main dish, 6 as side dish.
*Campanelle pasta is shown.

 


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