Asparagus & Pasta Salad

Side Dishes
  • Asparagus&PastaSalad-May20131 1/2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 12 slender asparagus spears, cut 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 ounces short pasta (campanelle or rotini), cooked, drained, rinsed and cooled
  • 1 1/4 cups (5 ounces) fontina cheese, cut into 1/4-inch cubes
  • 1/4 cup aged Parmesan, grated
  • 1/2 cup Italian dressing
  • 1/2 teaspoon salt
  • 1 teaspoon red pepper flakes

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.