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Summer Asparagus Salad

Ingredients

  • 1 lb. fresh asparagus, cut into 1 1/2 inch pieces
  • 16 oz. O&CO. Penne pasta, cooked and drained
  • 2 cups cooked chicken, diced
  • 2 medium tomatoes, seeded and diced
  • 1/4 cup O&CO. Green Olives & Pistachio Tapenade
  • 1 1/2 cups zesty Italian dressing
  • 2 tsp. dill weed

Directions

  1. Place 1/2 inch of water in a large saucepan.  
  2. Add asparagus and bring to a boil.  
  3. Reduce heat, cover and simmer for 3-4 minutes, drain and cool.
  4. In a large bowl, combine asparagus and the remaining ingredients, toss to coat. 
  5. Cover and refrigerate for approx. 4 hours or overnight.