Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes
chicken breast, pasta, artichoke, onions, tomatoes, asparagus, buttermilk, mayonnaise, sour cream, pine nuts, vinegar, pesto, garlic
Ingredients
1 large garlic clove, minced 1/3 cup mayonnaise 1/3 cup sour cream 1/3 cup buttermilk 3 tablespoons rice wine vinegar
2 tablespoons salt 1 pound bow tie (farfalle) pasta 8 ounces trimmed asparagus, cut into 1-inch lengths 1 pound cooked chicken breast strips, pulled into bite-size pieces 8 ounces cherry tomatoes, halved and lightly salted 1 (14 ounce) can whole artichoke hearts, drained, cut into sixths 3 green onions, thinly sliced 1/2 cup pine nuts, toasted in a small skillet over low heat until golden 1/4 cup pesto (homemade or refrigerated prepared variety)
Directions for Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes Recipe
Mix dressing ingredients in a small bowl; keep chilled until ready to toss with salad. (Store in clean jar with lid.) Bring 1 gallon of water and 2 Tbs. of salt to boil in a large soup kettle. 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.
Read the full directions on Allrecipes.com
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