This is my ‘new’ recipe that I can’t get enough of. I know, I know, it got ate before I could take a picture but not only is it amazing but it is very colorful and pleasant to the eye. I thought I would wait to get it on here for the next time I make it, but I wanted to get it out to a friend that just might need this for her vacation coming up….have fun friend!
Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes
Creamy Buttermilk dressing:
1 large garlic clove, minced
1/3 cup mayonaise
1/3 cup sour cream
1/3 cup buttermilk
3 tablespoons rice wine vinegar
2 tablespoons salt
1 pound bow tie pasta (or whatever:/)
8 ounces trimmed asparagus, cut into 1 inch lengths/ or broccoli
1 pound cooked chicken breast strips, pulled into bite-size pieces
8 ounces cherry tomatoes, halved
1 (14 ounce) can whole artichoke hearts, drained, chopped up
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)
Mix dressing ingredients in a small bowl; keep chilled until ready to toss with salad
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 cooke 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 for several hours at this point) When ready to serve, add dressing; toss to coat and serve.
I use this as a whole meal with a piece of sourdough bread on the side….so good, and really easy after reading these directions it seems difficult but it is not and so worth it. Enjoy, enjoy!!!