Photo: Anna Pelzer
Artichoke Asparagus Pasta Salad
15 ingredients
40 min + 10 min
30 servings
openrecipes
"I make tons of this pasta salad whenever there is a large potluck type gathering, and there is almost always never any left to bring home after."
Estimated Nutrition (whole recipe, rough)
863
Calories
54g
Protein
37g
Fat
84g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Ranch | 1 tbsp (15g) dressing | 73 |
| Artichoke | 1 medium (128g) | 60 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Asparagus | 6 spears (90g) | 27 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes