Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes

By USA WEEKEND columnist Pam Anderson

4.58 / 5

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1 large garlic clove garlic minced
⅓ cup mayonnaise
⅓ cup sour cream
⅓ cup buttermilk
3 tablespoons rice wine vinegar
2 tablespoons salt
1 pound bow tie (farfalle) pasta
8 ounces asparagus trimmed, cut into 1-inch lengths
1 pound cooked chicken breast strips pulled into bite-size pieces
8 ounces cherry tomatoes halved and lightly salted
1 (14 ounce) can whole artichoke hearts drained, cut into sixths
3 green onions thinly sliced
½ cup pine nuts toasted in a small skillet over low heat until golden
¼ cup pesto homemade or refrigerated prepared variety