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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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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. Ingredients:
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 |
Directions:
1. 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. Yield: 12 servings.
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