Use your browser's "print" button to print out this recipe in a 4 x 6 card format. Use your browser's "back" button to return...

----------------------------------------- Side 1 Cut Out Below -------------------------------------
Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes
. Prep Time: approx.  25 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. minutes .
Makes 8 servings.

  <b>Creamy Buttermilk Dressing:</b>
1  large garlic clove, minced
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup buttermilk
3 tablespoons rice wine vinegar
  <b>Pasta Salad:</b>
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

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

----------------------------------------- Side 2 Cut Out Below -------------------------------------