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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
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.
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SUMMER VEGETABLE PASTA SALAD
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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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