Wisconsin Cheese Summer Pasta Salad

Ingredients

• 1 1/2 teaspoons olive oil
• 2 garlic cloves, 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 leaf, coarsely chopped
• 3 scallions, sliced
• 2 slices bacon, cooked crisp and diced
• 12 ounces pasta (cooked, drained, rinsed and cooled)
• 1 1/4 cups wisconsin Fontina cheese, cut into 1/4-inch cubes
• 1/4 cup wisconsin parmesan cheese, grated
• 1/2 cup Italian dressing
• 1/2 teaspoon salt, to taste
• 1 teaspoon red pepper flakes, to taste

Directions

1. 1

   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.

2. 2

   Stir in arugula, scallions and bacon; remove from heat.

3. 3

   In a large serving bowl, combine pasta, vegetables, Fontina, Parmesan, Italian dressing, salt and red pepper flakes; toss well and serve.