Asparagus And Artichoke Pasta Salad

1 pound bow tie pasta, boiled and drained 1 pound asparagus 1/2 teaspoon salt 1 cup pitted kalamata olives or large pitted black olives 1 1/2 cups of fresh grape tomatoes, cut in half 1/2 cup dried sundried tomatoes, packed in oil 1/4 cup chopped fresh parsley 1 packet of good seasons italian salad.

Recipe Summary Asparagus And Artichoke Pasta Salad

I threw this simple recipe together one night to use up some leftover chicken and asparagus. All quantities are approximate and can be adjusted according to your taste. Can easily be adjusted to include pasta salad favorites such as diced onions or celery (which, if I had had any, probably would have ended up in the bowl too!) A tasty way to use up your leftovers!

Ingredients | Bow Tie Pasta Recipes With Chicken And Asparagus

6 slices bacon

10 asparagus spears, ends trimmed

½ (16 ounce) package rotini, elbow, or penne pasta

3 tablespoons low fat mayonnaise

3 tablespoons balsamic vinaigrette salad dressing

2 teaspoons lemon juice

1 teaspoon Worcestershire sauce

1 (6 ounce) jar marinated artichoke hearts, drained and coarsely chopped

1 cooked chicken breast, cubed

¼ cup dried cranberries

¼ cup toasted sliced almonds

salt and pepper to taste

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Meanwhile, bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, about 1 minute. Strain asparagus out of water and immediately plunge into a bowl filled with ice water; let sit in ice water until completely cold, then cut into 1 inch pieces. Next, add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain, rinse with cold water until chilled, then drain well.

Stir together mayonnaise, balsamic vinaigrette, lemon juice, and Worcestershire sauce in a large bowl. Fold in artichoke, chicken, cranberries, almonds, crumbled bacon, and asparagus. Season to taste with salt and pepper, then fold in cooked pasta. Refrigerate for at least 1 hour before serving.

Info | Bow Tie Pasta Recipes With Chicken And Asparagus

prep: 20 mins cook: 20 mins additional: 1 hr total: 1 hr 40 mins Servings: 4 Yield: 4 servings

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