& Save

Garden Pasta Salad

By Paula Deen

Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 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 trimmed bunch asparagus
  • 1/4 cup water
  • 1/2 (16 oz) package cooked according to package directions, drained, and rinsed whole wheat spiral-shaped pasta
  • 1 pint quartered cherry tomatoes
  • 1 cup chopped yellow bell pepper
  • 1/4 cup thinly sliced shallot
  • 1/4 cup thinly sliced shallots
  • 1 tablespoon minced fresh dill


In a large bowl, whisk together vinegar and next 5 ingredients. Set aside.

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.

Add asparagus, pasta, tomatoes, and remaining 3 ingredients to vinegar mixture. Toss until coated. Cover and refrigerate for up to 2 days.

I'm not interested
Hide picture