Recipe

Creamy Pesto Pasta Salad With Chicken, Asparagus And Cherry Tomatoes Recipe


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Ingredients
  • Pasta Salad:
  • Creamy Buttermilk Dressing:
  • 1 large garlic clove, minced
  • 8 oz trimmed asparagus, cut into 1-inch lengths
  •  
  • 3 tbsps rice wine vinegar
  • 1/4 c pesto (homemade or put in the fridged prepared variety)
  • 3 green onions, thinly sliced
  • 1 (14 oz) can whole artichoke hearts, drained, cut into sixths
  • 1 lb bow tie (farfalle) pasta
  • 1 lb cooked chicken breast strips, pulled into bite-size pieces
  • 2 tbsps salt
  • 1/2 c pine nuts, toasted in a small skillet over low heat/flame until golden
  • 8 oz cherry tomatoes, halved & lightly salted
  • 1/3 c buttermilk
  • 1/3 c sour cream
  • 1/3 c mayonnaise

Directions
  • Step #1 Mix dressing ingredients in a small bowl; keep chilled until ready to toss with salad.
  • Step #2 (Store in clean jar with lid.
  • Step #3 ) Bring 1 gallon of water & 2 Tbs.
  • Step #4 of salt to boil in a large soup kettle.
  • Step #5 Add pasta and, stirring frequently & adding asparagus the last 1 min, using package times as a guide, boil, until just tender.
  • Step #6 Drain thoroughly (do not rinse) & dump onto a large, lipped cookie sheet.
  • Step #7 Set aside to cool while preparing remaining salad ingredients.
  • Step #8 Place all salad ingredients (except buttermilk dressing) in a large bowl or transfer to a gallon-size zippered bag.
  • Step #9 (Can be covered & put in the fridged several hrs at this point.
  • Step #10 ) When ready to serve, add dressing; toss to coat & serve.
  • Step #11 .
  • Enjoy the Creamy Pesto Pasta Salad with Chicken, Asparagus & Cherry Tomatoes recipe

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