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Ingredients

1 large garlic clove, minced ⅓ cup mayonnaise ⅓ cup sour cream ⅓ cup buttermilk 3 tablespoons rice wine vinegar 2 tablespoons salt 1 pound bow tie (farfalle) pasta 8 ounces trimmed asparagus, cut into 1-inch lengths 1 pound cooked chicken breast strips, pulled into bite-size pieces 8 ounces cherry tomatoes, halved and lightly salted 1 (14 ounce) can whole artichoke hearts, drained, cut into sixths 3 green onions, thinly sliced ½ cup pine nuts, toasted in a small skillet over low heat until golden ¼ cup pesto (homemade or refrigerated prepared variety)

Nutrition Info

546.6 calories carbohydrate: 50.4 g cholesterol: 60.5 mg fat: 26.4 g fiber: 4.6 g protein: 29.3 g saturatedFat: 6.5 g servingSize: - sodium: 2107.5 mg sugar: 3.4 g transFat: : - unsaturatedFat: : -

Mix dressing ingredients in a small bowl, keep chilled until ready to toss with salad. (Store in clean jar with lid.)
Bring 1 gallon of water and 2 Tbs. of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding asparagus the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside to cool while preparing remaining salad ingredients.
Place all salad ingredients (except buttermilk dressing) in a large bowl or transfer to a gallon-size zippered bag. (Can be covered and refrigerated several hours at this point.) When ready to serve, add dressing, toss to coat and serve.

8 servings

A tangy buttermilk dressing ties together this pasta salad studded with asparagus, chicken, artichokes, and cherry tomatoes!