- 2 (16 ounce) packages tri-color pasta
- 1/3 cup olive oil
- 3 cups fresh broccoli florets
- 2 (14 ounce) cans water-packed artichoke hearts, drained and chopped
- 2 cups fresh asparagus, trimmed and cut into 1-inch pieces
- 2 cups chopped fresh parsley
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (6 ounce) can sliced black olives
- 2 cups grated Parmesan cheese
- 2 cups mayonnaise
- 1 cup sour cream
- 1/3 cup red wine vinegar
- 1 (1 ounce) package ranch dressing mix
- 1 tablespoon ground black pepper
- 1 1/2 teaspoons salt
- Bring a large pot of lightly salted water to a boil. Cook tri-colored pasta at a boil until tender yet slightly firm, about 10 minutes.
- Drain the pasta and rinse in cold water until chilled; drain again.
- Transfer the pasta to a very large salad bowl and toss with olive oil until coated.
- Mix broccoli florets, artichoke hearts, asparagus, parsley, spinach, and olives into the pasta until thoroughly combined.
- Stir Parmesan cheese, mayonnaise, sour cream, red wine vinegar, ranch dressing mix, black pepper, and salt together in a bowl until smooth.
- Pour the dressing over the pasta mixture and toss to coat. Cover bowl and refrigerate for 12 hours to blend flavors before serving.
03/26/2018
recipepes.com
Artichoke Asparagus Pasta Salad, recipe
PT15M
PT1H
5
455 calories
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