Asparagus and Artichoke Pasta Salad

Asparagus and Artichoke Pasta Salad

8
Laurie 0

"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!"
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Ingredients

1 h 40 m servings 475 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 57.6g
  • 19%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 644 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

8
  1. 12 Ratings

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Most helpful positive review

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.

Most helpful critical review

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 some...

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.

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...

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 some...

This Salad was fabulous and easy. I ran a 188 mile relay race and needed a nutritional, easy salad that I could pack in a ziplock bag. I used whole wheat pasta and subsituted the asparagus wit...

I would give this 5 stars, but I made modifications that improved it---loved the basic recipe, but needed more mayo and I added extra seasoning (Mrs. Dash) and fresh ground pepper. A very nice s...

I made as directed except did not use almonds. A very nice blend of flavors. It may be a little dry - may add more mayo next time.

Loved it. I omitted the bacon and the worcestershire sauce. Added organge juice since I didnt have a lemon. Added some sliced raw garlic. Added the sauce at the last minute and it was wond...

My family loved the dressing - I thought it was perfect. We will definitely be keeping this recipe. I doubled all the ingredients EXCEPT the dressing. I also replaced the asparagus with fresh sp...