Asparagus and Artichoke Pasta Salad
Asparagus and Artichoke Pasta Salad might be a good recipe to expand your main course collection. This recipe serves 4. One serving contains 839 calories, 36g of protein, and 33g of fat. It is a good option if you're following a dairy free diet. A mixture of cranberries, balsamic vinaigrette salad dressing, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the dried cranberries you could follow this main course with the Breakfast Cookies as a dessert.
Instructions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
Drain, crumble and set aside.
Meanwhile, bring a large pot of lightly salted water to a boil.
Add asparagus and cook until tender, about 1 minute. Strain asparagus out of water and immediately plunge into a bowl filled with ice water; let sit in ice water until completely cold, then cut into 1 inch pieces. Next, add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain, rinse with cold water until chilled, then drain well.
Stir together mayonnaise, balsamic vinaigrette, lemon juice, and Worcestershire sauce in a large bowl. Fold in artichoke, chicken, cranberries, almonds, crumbled bacon, and asparagus. Season to taste with salt and pepper, then fold in cooked pasta. Refrigerate for at least 1 hour before serving.