Recipe by USA WEEKEND columnist Pam Anderson
"A tangy buttermilk dressing ties together this pasta salad studded with asparagus, chicken, artichokes, and cherry tomatoes!"
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Creamy Buttermilk Dressing:
garlic clove, minced
rice wine vinegar
bow tie (farfalle) pasta
trimmed asparagus, cut into 1-inch lengths
cooked chicken breast strips, pulled into bite-size pieces
cherry tomatoes, halved and lightly salted
1 (14 ounce) can
whole artichoke hearts, drained, cut into sixths
green onions, thinly sliced
pine nuts, toasted in a small skillet over low heat until golden
pesto (homemade or refrigerated prepared variety)
I was surprised by the overpowering smell of the vinegar in the sauce. I put the sauce on and refrigerated it for about 20 minutes in hopes it would lose some of the strong smell. It did and this dish was absolutely delicious! I added a fresh mixture of romano, parmesan and asiago and will definitely make this again!
P.S. Warmed up some leftovers for dinner tonight and served hot with fresh cheeses and it was definitely 5 stars!
I never give a bad review but I just did not care for this. I should have gone with my instinct which told me the buttermilk dressing would not be good. I ended up probably about doubling the pesto and only using about half the buttermilk dressing. I think this would have been better with no buttermilk dressing and just pesto. It was edible but that's b/c of my alterations.
This is my new favorite pasta salad. I even left out the chicken because I was serving to a crowd with some vegetarians. My only suggestion is to use a 12oz box of pasta rather than 16oz. There was too much pasta and I ended up adding more of the other ingredients. The pine nuts are a must. Don't leave them out. Don't leave any of the ingredients out! This dish is excellent the way it is. Thanks for sharing!
I found the need to add more dressing and pesto after it had had time to marinate. I would add more asparagus and artichokes next time. Very tasty!
Wonderful pasta salad! I made a batch and a half of dressing. I mixed the full recipe of dressing into the salad and let it chill for several hours. From other reviews I knew it would be dry so I saved the extra dressing to stir into the salad right before serving. It's even better on days two and three.
This is a fabulous salad! I made this for a girls weekend. I kept the pasta seperate from the other salad ingredients. I mixed the dressing in a mason jar and put it all together when I got to the cabin. It was gone in the first sitting. I swear it's the dressing...it's nice to have this over a regular lettuce salad also.
Really yummy flavors. I did roast the asparagus instead of boiling. Keeping the dressing seperate allows you to toss together just enough and save the rest for later. Very good.
Fantastic! Don't change a thing!! (although the chicken is not important in this one--I too left it out) I do have to admit to adding a little extra pesto too, because it brought such a wonderful flavor to the salad, Also remember to clip some fresh basil and sprinkle just a little on top for garnish--it's prettier, fresher looking, and tastes great! This is one of my new favorites.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 238
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