New Menu Asparagus and Artichoke Pasta Salad :: Good Recipes

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Asparagus and Artichoke Pasta Salad

"I threw this simple recipe collectively one night time to deplete some leftover hen and asparagus. All quantities are approximate and may be adjusted in line with your taste. Can without problems be adjusted to encompass pasta salad favorites which includes diced onions or celery (which, if I had had any, likely might have ended up inside the bowl too!) A tasty manner to use up your leftovers!"

Ingredients :

6 slices bacon
10 asparagus spears, ends trimmed
1/2 (16 ounce) package rotini, elbow, or penne pasta
three tablespoons low fat mayonnaise
three tablespoons balsamic French dressing salad dressing
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 (6 ounce) jar marinated artichoke hearts, drained and coarsely chopped
1 cooked bird breast, cubed
1/4 cup dried cranberries
1/four cup toasted sliced almonds
salt and pepper to flavor

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H40M

Place bacon in a massive, deep skillet. Cook over medium excessive heat till evenly brown. Drain, fall apart and set aside.
Meanwhile, deliver a big pot of lightly salted water to a boil. Add asparagus and prepare dinner until soft, about 1 minute. Strain asparagus out of water and immediately plunge right into a bowl packed with ice water; let sit in ice water until absolutely cold, then reduce into 1 inch pieces. Next, add pasta to boiling water and cook dinner for eight to ten minutes or until al dente; drain, rinse with cold water till chilled, then drain well.
Stir collectively mayonnaise, balsamic French dressing, lemon juice, and Worcestershire sauce in a huge bowl. Fold in artichoke, fowl, cranberries, almonds, crumbled bacon, and asparagus. Season to flavor with salt and pepper, then fold in cooked pasta. Refrigerate for at the least 1 hour before serving.

Notes :

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