SALAD SATURDAY

This salad gets it's tangy, bold flavor from a low-fat dressing that uses sherry vinegar;which is full-bodied, yet smooth.

GARDEN PASTA SALAD
1/2(16oz) pkg. whole wheat spiral shaped pasta
1/4 cup sherry vinegar
2 tbsp. extra virgin olive oil
1 tbsp. whole-grain mustard
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. celery seed
1 bunch asparagus, trimmed
1/4 cuo water
1 pint cherry tomatoes, quartered
1 c. chopped yellow bell pepper
1/4 c. thinly sliced shallots
1 tbsp. minced fresh dill
Cook pasta according to package directions. Drain and rinse with cold water. Drain well and set aside
In a large bowl whisk togther vinegar and next 5 ingredients and set aside.
In a shallow microwave-safe bowl, combine asparagus and 1/4 c. water. Cover with plastic wrap and microwave on high for 3 minutes or until asparagus is tender. Drain well, and let cool. Cut asparagus into 1 inch pieces.
Add pasta, asparagus, tomatoes, and remaining 3 ingredients to vinegar mixture. Toss until coated. Cover and refrigerate for up to 2 days.