Shelly's Recipe

SUMMER VEGETABLE PASTA SALAD

Category: Pasta Salads

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) Fontina cheese, cut into 1/4-inch cubes
1/4 cup 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.