Asiago Cucumber and Olive Pasta Salad

Asiago Cucumber and Olive Pasta Salad

Ingredients:
12 ounces tri-colored bow-tie pasta, uncooked
3 tablespoons red wine vinegar
2 teaspoons granulated sugar
1 teaspoon roasted garlic paste
¼ 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
½ cup pitted Manzanilla olives, chopped
1/3 cup button mushrooms, diced
1/3 cup Asiago cheese, shredded

Directions:
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 mix.
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.