Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes
Cook time:
less than a minute
Prep time:
less than a minute
Cuisine:
Unknown
Author:
USA WEEKEND columnist Pam Anderson
Rating:
4.5 / 5.0
Ingredients:
- 1 large garlic clove, minced
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- ⅓ cup buttermilk
- 3 tablespoons rice wine vinegar
- 2 tablespoons salt
- 1 pound bow tie (farfalle) pasta
- 8 ounces trimmed asparagus, cut into 1-inch lengths
- 1 pound cooked chicken breast strips, pulled into bite-size pieces
- 8 ounces cherry tomatoes, halved and lightly salted
- 1 (14 ounce) can whole artichoke hearts, drained, cut into sixths
- 3 green onions, thinly sliced
- ½ cup pine nuts, toasted in a small skillet over low heat until golden
- ¼ cup pesto (homemade or refrigerated prepared variety)