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Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes
. Prep Time: approx. 25 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. minutes .
Makes 8 servings.
<b>Creamy Buttermilk Dressing:</b>
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1 large garlic clove, minced
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1/3 cup mayonnaise
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1/3 cup sour cream
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1/3 cup buttermilk
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3 tablespoons rice wine vinegar
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<b>Pasta Salad:</b>
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2 tablespoons salt
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1 pound bow tie (farfalle) pasta
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8 ounces trimmed asparagus, cut into 1-inch lengths
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18 ounces Roasted Breast Chunks
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8 ounces cherry tomatoes, halved
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1 14 ounce can quartered artichoke hearts, drained
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3 green onions, thinly sliced
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1/2 cup pine nuts, toasted in a small skillet over low heat until golden
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1/4 cup prepared pesto
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Directions
Mix dressing ingredients in a small bowl keep chilled until ready to toss with salad. <br/><br/>
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. <br/><br/>
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.
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