artichoke asparagus pasta salad

Ingredients

• Servings: 30
• 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 vinegar
• 1 (1 ounce) package ranch dressing mix
• 1 tablespoon ground black pepper
• 1 1/2 teaspoons salt

Recipe

Preparation Time: 40 mins Cook Time: 10 mins Ready Time: 12 hrs 50 mins


• 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 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.