Allrecipes home
bookmark
 

Asparagus and Artichoke Pasta Salad

SUBMITTED 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!"
PREP TIME  20 Min
COOK TIME  20 Min
READY IN  1 Hr 40 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

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.

Wine Tip

Try with a  Sauvignon Blanc .

ADVERTISEMENT

REVIEWS

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 the recipe called for, think if I had used the entire amount it would have been an overpowering taste.

8 users found this review helpful
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 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.

3 users found this review helpful
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 it was the worchestershire, but did not care for it. It almost needs some type of sweetness or something. Any suggestions?

0 users found this review helpful


 
www.allrecipes.com
ADVERTISEMENT
Want to know when there are new recipes on the site? SIGN UP NOW

NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 517

  • Total Fat: 22.4g
  • Cholesterol: 36mg
  • Sodium: 726mg
  • Total Carbs: 57.6g
  •     Dietary Fiber: 4.9g
  • Protein: 22.7g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Frequently Asked Questions What's this?