Wisconsin Cheese Summer Pasta Salad - cooking recipe

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

Preparation

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.