Paula Deen's Garden Pasta Salad

By á-167560

A twist on a traditional pasta salad, this recipe has an oil and vinegar based dressing and includes tender asparagus and tomatoes.

Ingredients

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

Preparation

Step 1

In a large bowl, whisk together vinegar, olive oil, mustard, salt, pepper and celery seed; stir in cooked pasta.

In a shallow microwave-safe dish, combine asparagus and ¼ cup water. Cover with plastic wrap, venting 1 corner, and microwave on HIGH for 3 minutes or until asparagus is tender. Drain well, and let cool. Cut asparagus into 1-inch pieces.

Stir asparagus, tomatoes, and all remaining ingredients into pasta mixture until well combined. Cover and refrigerate for up to 2 days.