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

USMETRIC

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

READ REVIEWS (3)

DIRECTIONS

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
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.
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 .

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REVIEWS

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

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

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

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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

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