Showcase the great produce Spring has to offer by serving a pasta salad featuring the season's most flavorful vegetables- asparagus and artichokes! Make it more filling by adding cooked chicken to it!
Spring Vegetable Pasta Salad
Ingredients:
- 1 pound fresh asparagus, cut into 1-1/2-inch pieces
- 1 package (16 ounces) spiral pasta, cooked and drained
- 1 (6 ounce) jar marinated artichoke hearts, drained and coarsely chopped
- 2 medium tomatoes, seeded and chopped
- 1/2 cup sliced ripe olives
- 1-1/2 cups zesty Italian dressing
- 1-1/2 teaspoons fresh dill, chopped
Directions:
Place asparagus in a large saucepan with enough water to cover; cook
until crisp-tender. Drain and let cool. Combine asparagus with the
remaining ingredients in a large bowl and toss gently to coat. Cover and
refrigerate for at least 3 hours.
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