Zesty Shrimp Salad with Asiago

A zesty, Mediterranean-style shrimp salad tossed in a fresh lemon vinaigrette and garnished with Asiago cheese.

Recipe Ingredients:

8 ounces tri-color rotelle pasta
12 ounces small shrimp, cooked
2 tablespoons red onions, minced
1 celery stalk, finely chopped
1/3 cup kalamata olives, chopped
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
2 cloves garlic, smashed
Salt to taste
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried mustard
9 cherry tomatoes
3/4 cup grated Wisconsin Asiago cheese

Cooking Directions:

1. Prepare pasta according to directions; drain and rinse under cold water; drain again.
2. In large bowl, toss pasta with shrimp, red onion, celery and olives.
3. In small bowl, combine lemon juice, olive oil, garlic, salt, red pepper flakes and dried mustard.
4. Toss dressing with pasta salad; top with cherry tomatoes and Asiago cheese.

Makes 6 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.