A generous dose of red pepper flakes adda fiery flair and taste to this colorful pasta and veggie saladwith cubes of fontina cheese, crumbled American Grana® andcrisp bacon tossed in your favorite Italian salad dressing.
Recipe: Peppy Pasta 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 yellow squash, cut into half rounds
3/4 cup red pepper, diced
1 cup packed arugula leaves, coarsely chopped
3 green onions, sliced
2 slices bacon, cooked crisp, diced
12 ounces short pasta (campanelle or rotini), cooked, drained,rinsed and cooled
1 1/4 cups (5 ounces) Wisconsin Fontina cheese, cut into 1/4-inchcubes
1/4 cup American Grana® Cheese, grated
1/2 cup Italian dressing
1/2 teaspoon salt, or to taste
1 teaspoon red pepper flakes, or to taste
Makes 4 to 6 servings.
Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.
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