Recipe by Home_Chef_Jen
"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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2 (16 ounce) packages
fresh broccoli florets
2 (14 ounce) cans
water-packed artichoke hearts, drained and chopped
fresh asparagus, trimmed and cut into 1-inch pieces
chopped fresh parsley
1 (10 ounce) package
frozen chopped spinach, thawed and drained
1 (6 ounce) can
sliced black olives
grated Parmesan cheese
red wine vinegar
1 (1 ounce) package
ranch dressing mix
ground black pepper
1 1/2 teaspoons
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.
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.
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!
Amazing and addicting!
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.
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.
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
This is such a hit everywhere I have taken it to.
* Percent Daily Values are based on a 2,000 calorie diet.
Artichoke Asparagus Pasta Salad
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 165
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