Asparagus and Artichoke Pasta Salad Recipe -
Asparagus and Artichoke Pasta Salad Recipe

Asparagus and Artichoke Pasta Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    1 hr 40 mins


  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, about 1 minute. Strain asparagus out of water and immediately plunge into a bowl filled with ice water; let sit in ice water until completely cold, then cut into 1 inch pieces. Next, add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain, rinse with cold water until chilled, then drain well.
  3. Stir together mayonnaise, balsamic vinaigrette, lemon juice, and Worcestershire sauce in a large bowl. Fold in artichoke, chicken, cranberries, almonds, crumbled bacon, and asparagus. Season to taste with salt and pepper, then fold in cooked pasta. Refrigerate for at least 1 hour before serving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 25, 2007

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.

Most Helpful Critical Review
Jul 26, 2007

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?


12 Ratings

May 27, 2007

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.

Jun 22, 2010

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!

Mar 30, 2009

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!

Jul 31, 2009

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.

Mar 08, 2010

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.

Jan 22, 2009

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.


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  • Calories
  • 475 kcal
  • 24%
  • Carbohydrates
  • 57.6 g
  • 19%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 23.7 g
  • 47%
  • Sodium
  • 644 mg
  • 26%

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

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