asparagus and artichoke pasta salad

Ingredients

• Servings: 4
• 6 slices bacon
• 10 asparagus spears, ends trimmed
• 1/2 (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
• 1/4 cup dried cranberries
• 1/4 cup toasted sliced almonds
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• 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.