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Artichoke Asparagus Pasta Salad Recipe

Recipe by: Home_Chef_Jen

"I make tons of this pasta salad whenever there is a large potluck type gathering, and there is almost always never any left to bring home after."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep40 m
  • Cook10 m
  • Ready In12 h 50 m
  • 1Bring a large pot of lightly salted water to a boil. Cook tri-colored pasta at a boil until tender yet slightly firm, about 10 minutes.
  • 2Drain the pasta and rinse in cold water until chilled; drain again.
  • 3Transfer the pasta to a very large salad bowl and toss with olive oil until coated.
  • 4Mix broccoli florets, artichoke hearts, asparagus, parsley, spinach, and olives into the pasta until thoroughly combined.
  • 5Stir Parmesan cheese, mayonnaise, sour cream, red wine vinegar, ranch dressing mix, black pepper, and salt together in a bowl until smooth.
  • 6Pour the dressing over the pasta mixture and toss to coat. Cover bowl and refrigerate for 12 hours to blend flavors before serving.
Ingredients
  • 30 servings
  • 305 cals
  • 2 (16 ounce) packages tri-color pasta
  • 1/3 cup olive oil
  • 3 cups fresh broccoli florets
  • 2 (14 ounce) cans water-packed artichoke hearts, drained and chopped
  • 2 cups fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 cups chopped fresh parsley
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (6 ounce) can sliced black olives
  • 2 cups grated Parmesan cheese
  • 2 cups mayonnaise
  • 1 cup sour cream
  • 1/3 cup red wine vinegar
  • 1 (1 ounce) package ranch dressing mix
  • 1 tablespoon ground black pepper
  • 1 1/2 teaspoons salt
Nutrition

Amount per serving ( 5 total)

  • Calories:
    305
    15%
  • Fat:
    18.4
    28%
  • Carbs:
    27.8
    9%
  • Protein:
    7.9
    16%
  • Cholesterol:
    14
    5%

Based on a 2,000 calorie diet

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