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Asparagus Pasta Salad

I got this recipe from my sister-in-law while visiting her in Texas. I usually prepare this salad in the summer as a light evening meal for my family or as an extra-special lunch for friends.
  • Total Time
    Prep: 10 min. + chilling Cook: 10 min.
  • Makes
    12 servings


  • 1 pound fresh asparagus, cut into 1-1/2-inch pieces
  • 1 package (16 ounces) tricolor spiral pasta, cooked and drained
  • 1 cup diced cooked chicken
  • 1 cup diced fully cooked ham
  • 2 medium tomatoes, seeded and chopped
  • 1/2 cup sliced ripe olives
  • 1-1/2 cups zesty Italian dressing
  • 1-1/2 teaspoons dill weed


  • Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. In a large bowl, combine asparagus with the remaining ingredients; toss to coat. Cover and refrigerate for 3-4 hours or overnight.
Nutrition Facts
1/2 cup: 307 calories, 14g fat (2g saturated fat), 17mg cholesterol, 720mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 11g protein.

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Average Rating:
  • nancymcf
    May 24, 2016

    This is a great salad. I followed the recipe except for making changes to the proteins. I coated the chicken in Italian seasoning and then braised 1" cubes. Using the same pan I put 1 lb of raw shrimp coated with dill weed and cooked until pink on both sides. I let them both cool and followed the rest of the recipe. I'll definitely make this again.

  • amk4985
    Jun 19, 2013

    Great pasta salad!

  • patches71
    Nov 30, 2009

    No comment left