Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes

Details

Ingredients

• 1 large garlic clove, 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 trimmed asparagus, 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)