Creamy Pesto Pasta Salad With Chicken, Asparagus And Cherry Tomatoes

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

3 green onions, thinly sliced

1/2 cup pine nuts, toasted in a small skillet over low heat until golden

1/4 cup pesto (homemade or refrigerated prepared variety)

1 pound bow tie (farfalle) pasta

3 tablespoons rice wine vinegar

1/3 cup buttermilk

8 ounces trimmed asparagus, cut into 1-inch lengths

2 tablespoons salt

1 pound cooked chicken breast strips, pulled into bite-size pieces

1/3 cup mayonnaise

1/3 cup sour cream

8 ounces cherry tomatoes, halved and lightly salted

1 (14 ounce) can whole artichoke hearts, drained, cut into sixths

1 large garlic clove, minced

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