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Asparagus and Artichoke Pasta Salad Recipe

   
 

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     Asparagus and Artichoke Pasta Salad

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
6 slices bacon
10 asparagus spears, ends trimmed
1/2 box rotini pasta
3 tbsp. low fat mayonnaise
3 tbsp. balsamic vinnagrette dressing
2 tsp. lemon juice
1 tsp. Worcestshire sauce
1 jar (6 oz.) artichoke hearts, drained and chopped
1 chicken breast, chopped
 
1/4 cup dried cranberries
1/4 cup sliced almonds

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.


Originally Submitted
6/10/2010





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