Looking for a delightful and dairy-free pasta salad that can serve as a side dish, lunch, main course, or main dish? Look no further! This Asparagus and Artichoke Pasta Salad is a versatile, flavor-packed recipe that's sure to impress. With a mix of toasted almonds, tender asparagus, savory bacon, and marinated artichoke hearts, this dish offers a perfect balance of textures and tastes.
Prep time is 100 minutes, which allows ample time for the ingredients to meld together and create a harmonious blend of flavors. This recipe yields four generous servings, each packed with 821 calories. The caloric breakdown features a well-rounded mix of macronutrients: protein, fat, and carbohydrates make up 17.11%, 34.8%, and 48.09% of the total calories, respectively.
To create this delectable dish, you'll need a variety of equipment, including a large, deep skillet, a bowl, and a pot. The cooking process begins with crisping up bacon and cooking asparagus until tender. Then, it's on to boiling the pasta until al dente and chilling it in cold water for a refreshing twist.
The dressing, a zesty combination of mayonnaise, balsamic vinaigrette, lemon juice, and Worcestershire sauce, is whisked together in a large bowl. This forms the base for the salad, into which you'll fold the artichoke hearts, chicken, cranberries, almonds, bacon, and asparagus. A sprinkle of salt and pepper enhances the flavors, and the chilled pasta is folded in at the end.
Refrigerate the salad for at least an hour before serving to allow the flavors to meld and deepen. This Asparagus and Artichoke Pasta Salad is a must-try for anyone seeking a delicious, dairy-free option that can serve in various meal roles. Give it a whirl – your taste buds will thank you!
