Asparagus Pasta Salad

1 lb. fresh asparagus, cut into 1 1/2” pieces
1 (16 oz.) pkg. multicolored corkscrew pasta, cooked and drained
1/2 c. sliced ripe olives
1 c. diced cooked chicken
1 1/2 tsp. dill weed
1 c. diced fully cooked ham
1 1/2 c. bottled zesty Italian dressing
2 medium tomatoes, seeded and diced

Place 1/2-inch water in large saucepan; add asparagus. Bring to boil. Reduce heat; cover and simmer for three – four minutes or until crisp-tender. Drain well and cool. In large bowl combine asparagus and remaining ingredients; toss to coat. Cover and refrigerate three – four hours or overnight. Makes 12 servings.

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