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