Asparagus and Artichoke Pasta Salad Recipe
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Asparagus and Artichoke Pasta Salad

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!"

Rating: This weblink has been rated 7 times with an average star rating of 4.3 Read Reviews (6)

Rate/Review | 967 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
1 Hr 40 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 6 slices bacon
  • 10 asparagus spears, ends trimmed
  • 1/2 (16 ounce) package rotini, elbow, or penne pasta
  • 3 tablespoons low fat mayonnaise
  • 3 tablespoons balsamic vinaigrette salad dressing
  • 2 teaspoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 (6 ounce) jar marinated artichoke hearts, drained and coarsely chopped
  • 1 cooked chicken breast, cubed
  • 1/4 cup dried cranberries
  • 1/4 cup toasted sliced almonds
  • salt and pepper to taste

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 561 | Total Fat: 26.7g | Cholesterol: 44mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 25, 2007 by hmack 
This was delicious great for leftovers the next day as well! Didn't use as much dressing as... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2007 by joyfullycooking 
The ingredients are all items we like, but the dressing needs to be changed. I don't know if... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2007 by jaynaleece 
Always looking for different, creative and delicious recipes and this one is fabulous. Guests... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2009 by IANUALI Supporting Member (Click to learn more about Supporting Membership)
My family loved the dressing - I thought it was perfect. We will definitely be keeping this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 31, 2009 by Lori E. 
I made as directed except did not use almonds. A very nice blend of flavors. It may be a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2009 by HUSKYDOG 
I would give this 5 stars, but I made modifications that improved it---loved the basic recipe,... MORE

 
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