Summer Harvest Wisconsin Cheese Pasta Salad
Celebrate the flavors of summer with this delightful Summer Harvest Wisconsin Cheese Pasta Salad. Bursting with fresh vegetables and creamy Wisconsin cheeses, this salad makes for a perfect addition to any lunch or picnic. Featuring tender asparagus, sweet yellow squash, and zesty red pepper, all tossed with al dente pasta and a tangy Italian dressing, this dish is not only delicious but also colorful and visually appealing. Enjoy the crisp texture of arugula and the savory crunch of bacon in each bite, making it a crowd-pleasing dish that your family and friends will love. This recipe brings together the best of Wisconsin's cheese heritage with the wholesome goodness of seasonal produce, creating a satisfying and nutritious meal.
6
Servings
200
Calories
14
Ingredients
Ingredients
Olive oil
1 1/2 teaspoons (none)
Garlic cloves
2 (minced)
Asparagus spears
12 (cut diagonally into 1-inch pieces)
Yellow squash
1 1/2 cups (cut into half rounds)
Red pepper
3/4 cup (diced)
Arugula leaves
1 cup (coarsely chopped)
Scallions
3 (sliced)
Bacon
2 slices (cooked crisp and diced)
Pasta
12 ounces (cooked, drained, rinsed, and cooled)
Wisconsin Fontina cheese
1 1/4 cups (cut into 1/4-inch cubes)
Wisconsin Parmesan cheese
1/4 cup (grated)
Italian dressing
1/2 cup (none)
Salt
1/2 teaspoon (to taste)
Red pepper flakes
1 teaspoon (to taste)
Instructions
1
In a nonstick skillet, heat the olive oil over medium-high heat. Add the minced garlic, asparagus, yellow squash, and diced red pepper.
2
Sauté the vegetables for about 3 minutes, stirring occasionally, until they are crisp-tender.
3
Add the arugula, sliced scallions, and diced bacon to the skillet, and toss everything together until just combined. Remove from heat and set aside.
4
In a large serving bowl, combine the cooked and cooled pasta with the sautéed vegetables. Add the cubed Fontina cheese, grated Parmesan cheese, Italian dressing, salt, and red pepper flakes.
5
Toss gently to coat all ingredients evenly, ensuring the cheeses and dressing are well distributed.
6
Serve immediately for a fresh taste, or refrigerate for 30 minutes to allow the flavors to meld before serving.
Nutrition Information
10
Fat
22
Carbs
5.8
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Summer Harvest Wisconsin Cheese Pasta Salad?
It is a refreshing pasta salad featuring fresh summer vegetables like asparagus and yellow squash combined with creamy Wisconsin cheeses and a tangy Italian dressing.
How many servings does this recipe make?
This recipe yields 6 servings.
What are the calorie counts for this pasta salad?
There are 200 calories per serving.
What types of Wisconsin cheese are used?
The recipe uses Wisconsin Fontina cheese and Wisconsin Parmesan cheese.
What vegetables are included in the salad?
The salad includes asparagus, yellow squash, red pepper, arugula, and scallions.
How much fat is in one serving?
Each serving contains 10 grams of fat.
What is the carbohydrate content per serving?
There are 22 grams of carbohydrates per serving.
How much protein does this salad provide?
Each serving provides 5.8 grams of protein.
How should the asparagus be prepared?
The asparagus spears should be cut diagonally into 1-inch pieces.
How long do you sauté the vegetables?
Sauté the vegetables for approximately 3 minutes until they are crisp-tender.
What kind of dressing is used in this recipe?
The recipe calls for 1/2 cup of Italian dressing.
Is there meat in this pasta salad?
Yes, the recipe includes 2 slices of bacon that are cooked crisp and diced.
How should the Fontina cheese be prepared?
The Wisconsin Fontina cheese should be cut into 1/4-inch cubes.
What is the role of arugula in this dish?
Coarsely chopped arugula is added to provide a crisp texture and peppery flavor.
Does the recipe include any spice?
Yes, it includes 1 teaspoon of red pepper flakes for a bit of heat.
How many cloves of garlic are needed?
The recipe requires 2 minced garlic cloves.
What is the total number of ingredients?
There are 14 ingredients in this recipe.
How should the pasta be treated after cooking?
The pasta should be cooked, drained, rinsed, and cooled before mixing.
Can I serve this salad immediately?
Yes, it can be served immediately or refrigerated for 30 minutes to let flavors meld.
How much yellow squash is used?
The recipe uses 1 1/2 cups of yellow squash cut into half rounds.
What type of oil is used for sautéing?
1 1/2 teaspoons of olive oil is used for sautéing the vegetables.
What is the amount of Parmesan cheese required?
The recipe calls for 1/4 cup of grated Wisconsin Parmesan cheese.
Is salt added to the recipe?
Yes, 1/2 teaspoon of salt is added to taste.
How much pasta is needed?
The recipe uses 12 ounces of pasta.
What are the tags associated with this recipe?
Tags include pasta salad, summer salad, wisconsin cheese, vegetarian, side dish, picnic, healthy lunch, and fresh vegetables.
How are the scallions prepared?
The 3 scallions should be sliced before being added to the salad.
What size are the red pepper pieces?
The 3/4 cup of red pepper should be diced.
Is this salad suitable for a picnic?
Yes, the description notes it is a perfect addition to any lunch or picnic.
When do you add the bacon to the mix?
The diced bacon is added to the skillet with arugula and scallions after the other vegetables are sautéed.
Does the recipe use minced garlic?
Yes, the recipe specifically calls for 2 minced garlic cloves.