Artichoke Asparagus Pasta Salad

Artichoke Asparagus Pasta Salad


14 oz. Mrs. Miller’s Whole Wheat Noodles
3 cups fresh broccoli florets
1 can (14 oz.) water packed artichoke hearts, drained and chopped
2 cup fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup fresh parsley, finely chopped
3 cups chopped fresh spinach
1 can (6 oz.) sliced black olives

1 cup grated Parmesan cheese
1/2 cup sour cream
1 pkg. (1 oz. powder) Spicy Ranch Dressing Mix
1 cup Mayonnaise
1/3 cup red wine vinegar
3/4 tsp. salt


Cook noodles according to package instructions. Rinse with cold water and drain. Toss with 2 Tbsp. olive oil. Set aside. Add remaining ingredients to noodles and toss.

Whisk dressing ingredients all together in a medium bowl until smooth. Pour over pasta and vegetables; toss to coat. Refrigerate several hours before serving.

Servings: 12