Recipe by Laurie
"I threw this simple recipe together one night to use up some leftover chicken and asparagus. All quantities are approximate and can be adjusted according to your taste. Can easily be adjusted to include pasta salad favorites such as diced onions or celery (which, if I had had any, probably would have ended up in the bowl too!) A tasty way to use up your leftovers!"
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asparagus spears, ends trimmed
1/2 (16 ounce) package
rotini, elbow, or penne pasta
low fat mayonnaise
balsamic vinaigrette salad dressing
1 (6 ounce) jar
marinated artichoke hearts, drained and coarsely chopped
cooked chicken breast, cubed
toasted sliced almonds
salt and pepper to taste
This was delicious great for leftovers the next day as well! Didn't use as much dressing as the recipe called for, think if I had used the entire amount it would have been an overpowering taste.
The ingredients are all items we like, but the dressing needs to be changed. I don't know if it was the worchestershire, but did not care for it. It almost needs some type of sweetness or something. Any suggestions?
Always looking for different, creative and delicious recipes and this one is fabulous. Guests witih discriminating tastes raved about this salad at the recent graduation celebration celebration of my son. Bravo Laurie!!FYI - The flavor of the marinated artichoke hearts is key - found the very best ones at Costco.
This Salad was fabulous and easy. I ran a 188 mile relay race and needed a nutritional, easy salad that I could pack in a ziplock bag. I used whole wheat pasta and subsituted the asparagus with spinach leaves because i'm not a big fan of cold asparagus. Do not change the dressing it was perfect! I used 12 oz. package of pasta and doubled the chicken and the dressing was the exact amount needed. My team RAVED about the salad! It was easy on our stomachs and gave us lots o energy for our race. THANK YOU so much for this awesome recipe!
I would give this 5 stars, but I made modifications that improved it---loved the basic recipe, but needed more mayo and I added extra seasoning (Mrs. Dash) and fresh ground pepper. A very nice salad!
I made as directed except did not use almonds. A very nice blend of flavors. It may be a little dry - may add more mayo next time.
Loved it. I omitted the bacon and the worcestershire sauce. Added organge juice since I didnt have a lemon. Added some sliced raw garlic. Added the sauce at the last minute and it was wonderful.
My family loved the dressing - I thought it was perfect. We will definitely be keeping this recipe. I doubled all the ingredients EXCEPT the dressing. I also replaced the asparagus with fresh spinach because I didn't have fresh asparagus on hand. I mixed all the ingredients (except the pasta and balsamic dressing) and squeezed half of a fresh lemon over it & tossed (instead of 2 teaspoons of juice) Then I mixed the balsamic dressing with just the pasta, really so I could see if it was as bad as people thought. It was fine so I then mixed the pasta with the rest of the ingredients. I thought the cranberries added the perfect amount of sweetness to the dish. The flavor combination was right on for us, we loved it!!! but if your not doubling the ingredients I would recommend not using as much dressing as it calls for it may be too overpowering.
* Percent Daily Values are based on a 2,000 calorie diet.
Asparagus and Artichoke Pasta Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 475
** Calories from Fat: 156
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