Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes

DIRECTIONS

Mix dressing ingredients in a small bowl keep chilled until ready to toss with salad.

Bring 1 gallon of water and 2 Tbs. of salt to boil in a large pot. Add pasta and, using package times as a guide, boil, stirring frequently and adding asparagus the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside to cool while preparing remaining salad ingredients.

Place all salad ingredients except buttermilk dressing in a large bowl or transfer to a gallon-size zippered bag. (Can be covered and refrigerated several hours at this point.) When ready to serve, add dressing toss to coat and serve.