Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes
- Category: Pesto Chicken
- Author: USA WEEKEND columnist Pam Anderson
- Rating: 4.58
- Prep time: 0 min
- Cook time: 0 min
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)
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