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.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!