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| Asparagus and Artichoke Pasta Salad |
I threw this simple recipe together one night to use up some leftover chicken and asparagus. All quantities are approximate and can be adjusted according to your taste. Can easily be adjusted to include pasta salad favorites such as diced onions or celery (which, if I had had any, probably would have ended up in the bowl too!) A tasty way to use up your leftovers!
Ingredients :
- 6 slices bacon
- 10 asparagus spears, ends trimmed
- ½ (16 ounce) package rotini, elbow, or penne pasta
- 3 tablespoons low fat mayonnaise
- 3 tablespoons balsamic vinaigrette salad dressing
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1 (6 ounce) jar marinated artichoke hearts, drained and coarsely chopped
- 1 cooked chicken breast, cubed
- ¼ cup dried cranberries
- ¼ cup toasted sliced almonds
- salt and pepper to taste
Instructions :
| Prep : 20M | Cook : 4 M | Ready in : 1H40M |
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Notes :
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