Asiago and Cukes Pasta Salad

Letting this salad marinate for a bit before serving will help intensify the flavors. The Asiago cheese lends a sharp bite that’s mellowed a bit by the roasted garlic dressing. 


  • 12 ounces tri-colored bowtie pasta, uncooked
  • 3 tablespoons red wine vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoon roasted garlic paste
  • 1⁄4 teaspoon red pepper, ground
  • 1⁄8 teaspoon kosher salt
  • 1⁄8 teaspoon white pepper, finely ground
  • 1⁄3 cup extra-virgin olive oil
  • 1 cup cucumber, peeled and sliced
  • 1⁄2 cup pitted Manzanilla olives, chopped
  • 1⁄3 cup button mushrooms, diced
  • 1⁄3 cup Asiago cheese, shredded

To Make 

1. Cook pasta according to package directions. Drain, rinse, and place pasta in a large mixing bowl. While pasta cooks, peel the cucumber and cut it into quartered slices.

2. Whisk vinegar, sugar, garlic paste, red pepper, salt, and white pepper together in a
medium mixing bowl. Mix well, making sure the sugar dissolves completely. Whisk
oil into bowl and mix until emulsified. Pour mixture over cooked pasta and toss to

3. Add cucumbers, olives, mushrooms, and Asiago cheese to the pasta. Toss gently, but thoroughly, to mix and coat. Serve immediately or cover and chill in refrigerator for up to 2 hours before serving  

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