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Orecchiette Asparagus and Summer Squash Salad

No recipe image available.A fabulous Italian orecchiette pasta salad with asparagus, yellow squash, fennel, arugula and fontina cheese tossed in your favorite Italian dressing.

Recipe Ingredients:

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

Cooking Directions:

  1. In a nonstick skillet, heat the oil over medium-high heat. Add the garlic, asparagus, squash, and fennel; cook for 3 minutes, or until the vegetables are crisp-tender, stirring occasionally. Stir in the arugula; remove from the heat.
  2. In a large serving bowl, combine the pasta, vegetables, cheese, dressing, salt, and pepper; toss well. Sprinkle with the fennel fronds; serve.

Makes 4 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.