A delicious Italian orecchiette pasta salad with asparagus, yellow squash, fennel, arugula and fontina cheese tossed in your favorite Italian dressing.

Orecchiette Asparagus and Summer Squash 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 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

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.