“There are two different worlds of pasta — the varieties that bear whole-grain claims and enjoy roiling hot sales, and the refined pasta varieties that deliver far less fiber and nutrients per serving and have hit the sales skids so far in 2010.”

That’s the take from Phil Lempert, Supermarket Guru, in reaction to new figures from Nielsen retail data showing the percentage growth in whole grain pasta sales in the U.S. outpacing the pasta category as a whole for each of the last four years.

Of course, it’s easier to show big growth when you start with small numbers, but the numbers are still meaningful. Take a look:

Whole grain pasta is still playing catch-up: sales of pasta with whole grain claims totaled $66 million last year, out of a total U.S. pasta market of $1.61 billion.

One reason consumers are buying more whole grain pastas is that there are more of them available to meet a variety of tastes, from picky toddlers to sophisticated adults. Here at the Whole Grains Council, we’ve reviewed and certified 199 different pastas that qualify for the Whole Grain Stamp, from Bunny Pasta with Yummy Cheese to Whole Wheat Chicken and Prosciutto Ravioli, and from 100% Whole Grains Sprouted Flour Pasta to Roasted Red Pasta Salad. If you tried whole grain pasta ten years ago and decided you didn’t like it, try again. Manufacturers have truly mastered the art of whole grain pasta now, and it shows.

Whole grain pasta fervor has spread to restaurants, too. According to Mintel Menu Insights, 2010, “better for you pasta” (including whole wheat, multi-grain and whole grain) now constitutes 11% of pasta on menus, a 600% increase since 2006. Restaurant chains including Buca di Beppo, Maggiano’s Little Italy, Noodles & Co., Olive Garden, and Romano’s Macaroni Grill now offer whole grain pasta as an option on their pasta dishes, and some make whole grain the default on certain dishes. Pasta Pomodoro, for instance, uses whole grain automatically on its Kids’ Menu dishes. (Check out our list of restaurants serving whole grains.)

Whole grain pasta with a fresh sauce brimming with vegetables, a few accents of fish or meat, and a drizzle of olive oil makes a very healthy, hearty, happy meal – no wonder sales are up! Click here for Georgia’s recipe for Penne Pasta with Cherry Tomatoes, which we enjoyed for dinner last night with fresh Farmer’s Market tomatoes. Yum. (Cynthia)