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Paula Deen's Garden Pasta Salad


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

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Rate this recipe 4.3/5 (15 Votes)


  • 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


Servings 6
Preparation time 20mins
Cooking time 60mins
Adapted from


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.

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