"I make tons of this pasta salad whenever there is a large potluck type gathering, and there is almost always never any left to bring home after." — Home_Chef_Jen
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2 (16 ounce) packages
fresh broccoli florets
2 (14 ounce) cans
water-packed artichoke hearts, drained and chopped
fresh asparagus, trimmed and cut into 1-inch pieces
chopped fresh parsley
1 (10 ounce) package
frozen chopped spinach, thawed and drained
1 (6 ounce) can
sliced black olives
grated Parmesan cheese
red wine vinegar
1 (1 ounce) package
ranch dressing mix
ground black pepper
1 1/2 teaspoons
This was a big hit at the BBQ! I added just a bit of bottled ranch and Italian dressing dressing to add a little more zest, but it was great before the additions too. Yummy!
This is totally worth all the chopping!! I always use fresh spinach and Spicy Ranch Mix, and add twice the amount of red wine vinegar. My sister LOVED it and asked for the recipe. That means it is really really good!!! I also cut back on the parsley.
Made as per recipe, this wasn't creamy at all; in fact it suffered from being too dry. The taste was a bit too "canned cheesy" for my tastes.
Amazing and addicting!
* Percent Daily Values are based on a 2,000 calorie diet.
Artichoke Asparagus Pasta Salad
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 165
This easy salad is bright with flavor and can be a side or entrée.
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This salad combines meat, cheese, veggies, and pasta into a picnic delight.