Asparagus and Artichoke Pasta Salad

Ingredients

• 0.3 cup almonds toasted sliced
• 10  asparagus ends trimmed
• 6 slices bacon 
• 1  chicken breast strips/pre-cooked/chopped cubed cooked
• 0.3 cup cranberries dried
• 2 teaspoons juice of lemon 
• 3 tablespoons mayonnaise low fat
• 6 ounce marinated artichoke drained coarsely chopped
• 16 ounce penne pasta 
• 4 servings salt and pepper to taste
• 3 tablespoons balsamic vinaigrette salad dressing 
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• pot

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
2. Drain, crumble and set aside.
3. Meanwhile, bring a large pot of lightly salted water to a boil.
4. 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.
5. 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.