Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes

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Servings: 8
Prep Time: 25 minutes
Cook Time: 20 minutes
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Foster Farms Recipe

INGREDIENTS

  Creamy Buttermilk Dressing:

1  large garlic clove, minced

1/3 cup mayonnaise

1/3 cup sour cream

1/3 cup buttermilk

3 tablespoons rice wine vinegar

  Pasta Salad:

2 tablespoons salt

1 pound bow tie (farfalle) pasta

8 ounces trimmed asparagus, cut into 1-inch lengths

18 ounces Roasted Breast Chunks

8 ounces cherry tomatoes, halved

1 14 ounce can quartered artichoke hearts, drained

3  green onions, thinly sliced

1/2 cup pine nuts, toasted in a small skillet over low heat until golden

1/4 cup prepared pesto

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DIRECTIONS

Mix dressing ingredients in a small bowl keep chilled until ready to toss with salad.

Bring 1 gallon of water and 2 Tbs. of salt to boil in a large pot. 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.

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.

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MEAL TYPE

Appetizer
Asian
Barbeque
Kid Friendly
Low Fat
Main Dish
Mexican
Salad
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Side Dish
Soup or Stew