Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes

INGREDIENTS

• Creamy Buttermilk Dressing:
• 1 large garlic clove, minced
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1/3 cup buttermilk
• 3 tablespoons rice wine vinegar
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• Pasta Salad:
• 2 tablespoons salt
• 1 pound bow tie (farfalle) pasta
• 8 ounces trimmed asparagus, cut into 1-inch lengths
• 1 pound cooked chicken breast strips, pulled into bite-size pieces
• 8 ounces cherry tomatoes, halved and lightly salted
• 1 (14 ounce) can whole artichoke hearts, drained, cut into sixths
• 3 green onions, thinly sliced
• 1/2 cup pine nuts, toasted in a small skillet over low heat until golden
• 1/4 cup pesto (homemade or refrigerated prepared variety)