Asparagus artichoke recipe - Asparagus and Artichoke Pasta Salad

Asparagus and Artichoke Pasta Salad Cooking method

INGREDIENTS for Asparagus artichoke recipe
• 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

DIRECTIONS for cooking Asparagus artichoke recipe

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 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.
3. 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.

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