2 cups (8 ounces) tri-color rotini or radiatore pasta
3/4 pound (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 dry mustard
9 cherry tomatoes
3/4 cup (about 3 ounces) Wisconsin Asiago cheese, grated
Cook 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 dry mustard. Toss dressing with pasta salad; top with cherry tomatoes and Asiago cheese. Refrigerate until serving time.