Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes
Rating: 4.58 stars
A tangy buttermilk dressing ties together this pasta salad studded with asparagus, chicken, artichokes, and cherry tomatoes!
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Creamy Buttermilk Dressing:
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.
Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
547 calories; 26.4 g total fat; 61 mg cholesterol; 2108 mg sodium. 50.4 g carbohydrates; 29.3 g protein; Full Nutrition