Asparagus and Artichoke Pasta Salad

Ingredients

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

• 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

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

1. Cook the bacon in a large skillet over medium heat for 8 to 10 minutes until crisp. Drain on paper towels, then crumble and set aside.

2. Bring a large pot of salted water to a boil. Add the pasta and cook for 8 minutes. Add the asparagus spears cut into 2-inch pieces and cook 3 minutes more until the pasta is tender. Drain and rinse under cold water.

3. In a large bowl, whisk the low fat mayonnaise, balsamic vinaigrette, lemon juice, Worcestershire sauce, salt, and pepper until smooth.

4. Add the cooled pasta, asparagus, drained chopped artichoke hearts, cubed cooked chicken breast, and dried cranberries to the dressing. Toss until evenly coated.

5. Fold in the crumbled bacon and toasted sliced almonds. Taste and adjust salt and pepper to taste.

6. Chill the pasta salad in the refrigerator for 30 minutes before serving so the flavors blend.