Paula Deen Garden Pasta Salad

Paula Deen Garden Pasta Salad is a light, tangy side made with whole wheat spirals, asparagus, cherry tomatoes, and a sherry vinegar dressing. It comes together in 20 minutes and serves 10, making it the go-to dish for potlucks, cookouts, and summer church suppers across the South.

The dressing is what makes or breaks this salad. Paula whisks sherry vinegar with whole grain mustard and celery seed for a sharp, bright flavor that holds up after a day in the fridge. Skip that mustard or swap in plain white vinegar, and the whole thing falls flat.

Make it the night before and let the flavors soak in. The pasta absorbs the dressing as it sits, so toss it again right before serving. Paula says it keeps up to 2 days refrigerated, and it tastes better on day two.

Paula Deen Garden Pasta Salad

0.0 from 0 votes

Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

135

kcal

A chilled whole wheat spiral pasta salad tossed with blanched asparagus, cherry tomatoes, yellow bell pepper, and shallots in a tangy sherry vinegar and whole grain mustard dressing seasoned with celery seed and fresh dill.

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 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

Directions

• Make the dressing: In a large bowl, whisk together vinegar and next 5 ingredients. Set aside.
• Cook the asparagus: 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.
• Toss and chill: Add asparagus, pasta, tomatoes, and remaining 3 ingredients to vinegar mixture. Toss until coated. Cover and refrigerate for up to 2 days.

Tools for this recipe

• Kirecoo 12-quart stainless steel stock pot, OXO 5-quart stainless steel colander, OXO 11-inch balloon whisk, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular pasta instead of whole wheat?

You can, but the texture will be different. Whole wheat spirals hold their shape better after sitting in the dressing overnight. Regular pasta tends to get soft and mushy after a few hours in the fridge.

How long does this pasta salad keep in the refrigerator?

Paula says up to 2 days covered in the fridge. The flavors actually get stronger on day two. After that the vegetables start to break down and the asparagus loses its snap.

Do I have to microwave the asparagus, or can I blanch it?

Blanching works fine. Drop the trimmed asparagus into boiling salted water for 2 to 3 minutes, then move it straight into ice water to stop the cooking. Either way, you want it tender but still firm.

What if I do not have sherry vinegar?

Red wine vinegar is the closest swap. White wine vinegar will also work but gives a milder result. Plain white vinegar is too harsh and will overpower the mustard and dill.

Can I add other vegetables to this salad?

Cucumbers, olives, or artichoke hearts all work with the vinaigrette. Stay away from anything that releases a lot of water, like raw zucchini, because it will thin out the dressing as the salad sits.