Artichoke Asparagus Pasta Salad Recipe -
Artichoke Asparagus Pasta Salad Recipe
  • READY IN ABOUT 13 hrs

Artichoke Asparagus Pasta Salad

Recipe by  

"I make tons of this pasta salad whenever there is a large potluck type gathering, and there is almost always never any left to bring home after."

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Ingredients Edit and Save

Original recipe makes 30 servings Change Servings
  • PREP

    40 mins
  • COOK

    10 mins

    12 hrs 50 mins


  1. Bring a large pot of lightly salted water to a boil. Cook tri-colored pasta at a boil until tender yet slightly firm, about 10 minutes.
  2. Drain the pasta and rinse in cold water until chilled; drain again.
  3. Transfer the pasta to a very large salad bowl and toss with olive oil until coated.
  4. Mix broccoli florets, artichoke hearts, asparagus, parsley, spinach, and olives into the pasta until thoroughly combined.
  5. Stir Parmesan cheese, mayonnaise, sour cream, red wine vinegar, ranch dressing mix, black pepper, and salt together in a bowl until smooth.
  6. Pour the dressing over the pasta mixture and toss to coat. Cover bowl and refrigerate for 12 hours to blend flavors before serving.
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Reviews More Reviews

Most Helpful Positive Review
May 25, 2012

This is totally worth all the chopping!! I always use fresh spinach and Spicy Ranch Mix, and add twice the amount of red wine vinegar. My sister LOVED it and asked for the recipe. That means it is really really good!!! I also cut back on the parsley.

Most Helpful Critical Review
Apr 26, 2012

Made as per recipe, this wasn't creamy at all; in fact it suffered from being too dry. The taste was a bit too "canned cheesy" for my tastes.


9 Ratings

Jun 04, 2012

This was a big hit at the BBQ! I added just a bit of bottled ranch and Italian dressing dressing to add a little more zest, but it was great before the additions too. Yummy!

Apr 04, 2012

Amazing and addicting!

Jan 05, 2014

For sure it makes 30 servings. I had to bust out a large cooking pot to stir it all together. If the recipe is followed exactly, you will get a very, very creamy salad. I decided to make some modifications to better suit our tastes. I did 1 cup of a parmesan, asiago and romano blend. 1 cup mayonnaise (and kept the 1 cup sour cream the same). Still came out pretty creamy (see photo). Make sure you use nice thin, tender asparagus. I would say this is pasta salad is on the "fancy" side considering the decadent ingredients.

Sep 02, 2013

I made this yesterday because I love pasta salads and I really like the ingredient list. However, I found the dressing to be too overpowering. I had several test bites once it was assembled. The RWV and parm cheese seemed way too strong. But once it had set in the refrigerator I tried it again - all I could taste was the dressing even though the RWV tartness seemed to have disappeared. I would gladly use this recipe again but I will definitely be changing the dressing.

Jun 08, 2014

I had no asparagus, broccoli or parsley. I always alter recipe by what I have on hand. So, I added 1/2 cup sun-dried tomatoes in oil, chopped, and 1/2 cup cilantro. I substituted Southwest Ranch drsg. for sour cream, no packet of dried ranch. mmm, yummy

Dec 21, 2013

This is such a hit everywhere I have taken it to.


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  • Calories
  • 305 kcal
  • 15%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 18.4 g
  • 28%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 512 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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