Artichoke Asparagus Pasta Salad Recipe

Recipesfull introduces to you: Pasta Salad Recipes. (Artichoke Asparagus Pasta Salad Recipe). 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.

Brief

Prep 40 mins

Cook: 10 mins

Additional: 12hrs

Total: 12hrs50 mins

Servings: 30

Yield: 30 servings

Artichoke Asparagus Pasta Salad Recipe

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 ½ teaspoons salt

Asian Pasta Salad

Salad

Directions

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.

Nutritional Information

Artichoke Asparagus Pasta Salad Recipe

Servings Per Recipe:30

Calories: 304.6

% Daily Value *

Protein: 7.9g 16%

Carbohydrates: 27.8g 9%

Dietary Fiber: 2.6g 10%

Sugars: 1.4g

Fat: 18.4g 28%

Saturated Fat: 4.2g 21%

Cholesterol: 13.6mg 5%

Vitamin A Iu: 1766.8IU 35%

Niacin Equivalents: 4.1mg 31%

Vitamin B6: 0.2mg 11%

Vitamin C: 16.8mg 28%

Folate: 103.2mcg 26%

Calcium: 105.6mg 11%

Iron: 2mg 11%

Magnesium: 31.8mg 11%

Potassium: 198.8mg 6%

Sodium: 511.6mg 21%

Calories From Fat: 165.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.