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Orecchiette Asparagus and Summer Squash Salad recipe

A delicious Italian orecchiette pasta saladwith asparagus, yellow squash, fennel, arugula and fontina cheesetossed in your favorite Italian dressing.

Recipe: Orecchiette Asparagusand Summer Squash Salad

1 1/2 teaspoons olive oil
2 cloves garlic, minced
12 slender asparagus spears, cut diagonally into 1-inch pieces
1 1/2 cups cubed yellow squash (1/2-inch cubes)
3/4 cup thinly sliced fennel
1 cup packed arugula leaves, coarsely chopped
12 ounces orecchiette pasta, cooked, drained, rinsed, and cooled
1 1/4 cups fontina cheese, cut into 1/4-inch cubes
1/3 cup Italian dressing
1/4 teaspoon salt
1/8 teaspoon red pepper flakes, or to taste
2 tablespoons chopped fennel fronds

  • In a nonstick skillet, heat the oil overmedium-high heat. Add the garlic, asparagus, squash, and fennel;cook for 3 minutes, or until the vegetables are crisp-tender,stirring occasionally. Stir in the arugula; remove from the heat.
  • In a large serving bowl, combine the pasta,vegetables, cheese, dressing, salt, and pepper; toss well. Sprinklewith the fennel fronds; serve.

    Makes 4 servings.

    Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.

    Orecchiette – Cooking Recipe

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