Artichoke Asparagus Pasta Salad

4 Reviews

Prep: 40 min
Cook: 10 min
Ready In: 12 hr 50 min

“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.” - by Home_Chef_Jen

Directions

Bring a large pot of lightly salted water to a boil. Cook tri-colored pasta at a boil until tender yet slightly firm, about 10 minutes.
Drain the pasta and rinse in cold water until chilled; drain again.
Transfer the pasta to a very large salad bowl and toss with olive oil until coated.
Mix broccoli florets, artichoke hearts, asparagus, parsley, spinach, and olives into the pasta until thoroughly combined.
Stir Parmesan cheese, mayonnaise, sour cream, red wine vinegar, ranch dressing mix, black pepper, and salt together in a bowl until smooth.
Pour the dressing over the pasta mixture and toss to coat. Cover bowl and refrigerate for 12 hours to blend flavors before serving.

Nutrition

Amount Per Serving (30 total)

Calories
305 cal
15%

Fat
18.4 g
28%

Carbs
27.8 g
9%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

Carol

Jun. 4, 2012

"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!..." See more"

mama mia

May. 25, 2012

"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 rea..." See morelly really good!!! I also cut back on the parsley."

Johnny Y

Apr. 26, 2012

"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...." See more"

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