Artichoke Asparagus Pasta Salad

Name: Artichoke Asparagus Pasta Salad
Cook time: 10 min
Yield: 30 servings
Cuisine: United Kingdom
Ingredients: 2 (16 ounce) packages tri-color pasta; ⅓ 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; ⅓ cup red wine vinegar; 1 (1 ounce) package ranch dressing mix; 1 tablespoon ground black pepper; 1\u2009½ teaspoons salt

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.

INGRIDIENT

2 (16 ounce) packages tri-color pasta

⅓ 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

⅓ cup red wine vinegar

1 (1 ounce) package ranch dressing mix

1 tablespoon ground black pepper

1 ½ teaspoons salt

DIRECTION

Step: 1

Bring 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.

Step: 2

Drain the pasta and rinse in cold water until chilled; drain again.

Step: 3

Transfer the pasta to a very large salad bowl and toss with olive oil until coated.

Step: 4

Mix broccoli florets, artichoke hearts, asparagus, parsley, spinach, and olives into the pasta until thoroughly combined.

Step: 5

Stir Parmesan cheese, mayonnaise, sour cream, red wine vinegar, ranch dressing mix, black pepper, and salt together in a bowl until smooth.

Step: 6

Pour the dressing over the pasta mixture and toss to coat. Cover bowl and refrigerate for 12 hours to blend flavors before serving.

NUTRITION FACT

Per Serving: 305 calories; protein 7.9g; carbohydrates 27.8g; fat 18.4g; cholesterol 13.6mg; sodium 511.6mg.

Product salad is morely of the nicest salads to make . It is more in fibre and water content . As fruits can make natural sweetness , you can have them for eat in mornings . The sugar can will give you more energy for the 24 hours and make body fit with your get sugar producer cravings too.

Salads is sometimes get a not good for being unsatisfying (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The core of middle ground is not being talked more , but it’s precisely where you’ll find the salads that may get weight loss.

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