Garden Pasta Salad

vegetable pasta salad
Garden Pasta Salad
Makes 6 servings
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  1. ¼ cup sherry vinegar
  2. 2 tablespoons extra-virgin olive oil
  3. 1 tablespoon whole-grain mustard
  4. ¼ teaspoon salt
  5. ¼ teaspoon ground black pepper
  6. ¼ teaspoon celery seed
  7. ½ (16-ounce) package whole wheat rotini pasta, cooked according to package directions
  8. 1 bunch asparagus, trimmed
  9. ¼ cup water
  10. 1 pint cherry tomatoes, quartered
  11. 1 cup chopped yellow bell pepper
  12. ¼ cup thinly sliced shallot
  13. 1 tablespoon minced fresh dill
  1. In a large bowl, whisk together vinegar and next 5 ingredients; stir in pasta.
  2. 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.
  3. Stir asparagus, tomatoes, and all remaining ingredients into pasta mixture until well combined. Cover and refrigerate for up to 2 days.
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