Servings: 6 servings
1/4 cup sherry vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon whole-grain mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon celery seed
1 bunch asparagus, trimmed
1/4 cup water
1/2 (16-ounce) package whole wheat spiral-shaped pasta, cooked according to package directions, drained, and rinsed
1 pint cherry tomatoes, quartered
1 cup chopped yellow bell pepper
1/4 cup thinly sliced shallot
1 tablespoon minced fresh dill
1. In a large bowl, whisk together vinegar and next 5 ingredients. Set aside.
2. In a shallow microwave-safe dish, combine asparagus and 1/4 cup water. Cover with plastic wrap, and peel back one corner to vent steam. Microwave on HIGH for 3 minutes or until asparagus are tender. Drain well, and let cool. Cut asparagus into 1-inch pieces.
3. Add asparagus, pasta, tomatoes, and remaining 3 ingredients to vinegar mixture. Toss until coated. Cover and refrigerate for up to 2 days.
Recipe Courtesy of Cooking with Paula Deen Magazine