Zesty Shrimp Salad with Asiago
A zesty, Mediterranean-style shrimp salad tossed in a fresh lemon vinaigrette and garnished with Asiago cheese.
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
- Prepare pasta according to directions; drain and rinse under cold water; drain again.
- In large bowl, toss pasta with shrimp, red onion, celery and olives.
- In small bowl, combine lemon juice, olive oil, garlic, salt, red pepper flakes and dried mustard.
- 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.