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Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes

"A tangy buttermilk dressing ties together this pasta salad studded with asparagus, chicken, artichokes, and cherry tomatoes!"
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Ingredients

servings 547 cals
Original recipe yields 8 servings

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Directions

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  1. Mix dressing ingredients in a small bowl; keep chilled until ready to toss with salad. (Store in clean jar with lid.)
  2. 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.
  3. 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.

Footnotes

  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts


Per Serving: 547 calories; 26.4 g fat; 50.4 g carbohydrates; 29.3 g protein; 61 mg cholesterol; 2108 mg sodium. Full nutrition

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Reviews

Read all reviews 59
  1. 67 Ratings

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Most helpful positive review

I was surprised by the overpowering smell of the vinegar in the sauce. I put the sauce on and refrigerated it for about 20 minutes in hopes it would lose some of the strong smell. It did and thi...

Most helpful critical review

I never give a bad review but I just did not care for this. I should have gone with my instinct which told me the buttermilk dressing would not be good. I ended up probably about doubling the ...

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I was surprised by the overpowering smell of the vinegar in the sauce. I put the sauce on and refrigerated it for about 20 minutes in hopes it would lose some of the strong smell. It did and thi...

This is my new favorite pasta salad. I even left out the chicken because I was serving to a crowd with some vegetarians. My only suggestion is to use a 12oz box of pasta rather than 16oz. There ...

I found the need to add more dressing and pesto after it had had time to marinate. I would add more asparagus and artichokes next time. Very tasty!

Wonderful pasta salad! I made a batch and a half of dressing. I mixed the full recipe of dressing into the salad and let it chill for several hours. From other reviews I knew it would be dry ...

This is a fabulous salad! I made this for a girls weekend. I kept the pasta seperate from the other salad ingredients. I mixed the dressing in a mason jar and put it all together when I got t...

Really yummy flavors. I did roast the asparagus instead of boiling. Keeping the dressing seperate allows you to toss together just enough and save the rest for later. Very good.

Fantastic! Don't change a thing!! (although the chicken is not important in this one--I too left it out) I do have to admit to adding a little extra pesto too, because it brought such a wonde...

Ridiculously good. I mixed everything together and let it all marinate in the fridge overnight before serving. Everyone raved.

I never give a bad review but I just did not care for this. I should have gone with my instinct which told me the buttermilk dressing would not be good. I ended up probably about doubling the ...