Artichoke Asparagus Pasta Salad

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of salted water to a boil, add the tri-color pasta, and cook until al dente, about 10 minutes. Drain well and rinse under cold water until cool.

2. While the pasta cooks, add the broccoli florets and asparagus pieces to a separate pot of boiling water and blanch for 2 minutes. Drain and plunge into ice water, then drain again.

3. Heat the olive oil in a skillet over medium heat. Add the drained artichoke hearts and cook for 3 to 4 minutes, stirring, until lightly browned. Set aside to cool.

4. In a large bowl, whisk together the mayonnaise, sour cream, red wine vinegar, ranch dressing mix, black pepper and salt until smooth.

5. Squeeze excess liquid from the thawed spinach. In a very large bowl, combine the cooled pasta, broccoli, asparagus, artichokes, spinach, parsley, sliced black olives and grated Parmesan.

6. Pour the dressing over the salad and toss gently until everything is evenly coated.

7. Cover and refrigerate for at least 1 hour so the flavors blend, then toss again before serving chilled.