Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes

Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes

53

"A tangy buttermilk dressing ties together this pasta salad studded with asparagus, chicken, artichokes, and cherry tomatoes!"

Ingredients

{{adjustedServings}} servings 547 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 547 kcal
  • 27%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 2108 mg
  • 84%

Based on a 2,000 calorie diet

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Directions

  1. Mix dressing ingredients in a small bowl; keep chilled until ready to toss with salad. (Store in clean jar with lid.)
  2. Bring 1 gallon of water and 2 Tbs. of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding asparagus the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside to cool while preparing remaining salad ingredients.
  3. Place all salad ingredients (except buttermilk dressing) in a large bowl or transfer to a gallon-size zippered bag. (Can be covered and refrigerated several hours at this point.) When ready to serve, add dressing; toss to coat and serve.

Footnotes

  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews

53
  1. 61 Ratings

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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 thi...

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 ...

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!