Artichoke Asparagus Pasta Salad

Artichoke Asparagus Pasta Salad

8 Reviews 1 Pic
  • Prep

    40 m
  • Cook

    10 m
  • Ready In

    12 h 50 m
Home_Chef_Jen
Recipe by  Home_Chef_Jen

“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.”

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Ingredients

Adjust Servings

Original recipe yields 30 servings

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Directions

  1. 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.
  2. Drain the pasta and rinse in cold water until chilled; drain again.
  3. Transfer the pasta to a very large salad bowl and toss with olive oil until coated.
  4. Mix broccoli florets, artichoke hearts, asparagus, parsley, spinach, and olives into the pasta until thoroughly combined.
  5. Stir Parmesan cheese, mayonnaise, sour cream, red wine vinegar, ranch dressing mix, black pepper, and salt together in a bowl until smooth.
  6. Pour the dressing over the pasta mixture and toss to coat. Cover bowl and refrigerate for 12 hours to blend flavors before serving.

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Reviews (8)

Rate This Recipe
mama mia
4

mama mia

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.

Carol
3

Carol

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!

Johnny Y
2

Johnny Y

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.

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Nutrition

Amount Per Serving (30 total)

  • Calories
  • 305 cal
  • 15%
  • Fat
  • 18.4 g
  • 28%
  • Carbs
  • 27.8 g
  • 9%
  • Protein
  • 7.9 g
  • 16%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 512 mg
  • 20%

Based on a 2,000 calorie diet

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