Artichoke Asparagus Pasta Salad Recipe

Name: Artichoke Asparagus Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Drain the pasta and rinse in cold water until chilled; drain again.
3
Transfer the pasta to a very large salad bowl and toss with olive oil until coated.
4
Mix broccoli florets, artichoke hearts, asparagus, parsley, spinach, and olives into the pasta until thoroughly combined.
5
Stir Parmesan cheese, mayonnaise, sour cream, red wine vinegar, ranch dressing mix, black pepper, and salt together in a bowl until smooth.
6
Pour the dressing over the pasta mixture and toss to coat. Cover bowl and refrigerate for 12 hours to blend flavors before serving.

1649

kcal

Calories

138

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Artichoke Asparagus Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Artichoke Asparagus Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions