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
Makes 4 servings.
Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.
Orecchiette – Cooking RecipeIf the Orecchiette Asparagusand Summer Squash Salad recipe was useful and interesting, you can share it with your friends or leave a comment.