Ingredients

The following ingredients have 12 Servings
  • 1/2 cup mayonnaise
  • 1/3 cup water
  • juice of 2 lemons
  • zest of 1 Lemon
  • 3 teaspoons Italian Seasoning
  • 1 teaspoon dry mustard
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/3 cup, plus more as needed olive oil
  • 1 bunch asparagus, (trimmed and cut into 2 inch pieces)
  • 1/4 cup green onions, (thinly sliced)
  • 1 red bell pepper, (julienned)
  • 1/3 cup sun dried tomatoes in oil (drained (not rinsed) and julienned)
  • 1/2 cup parmesan cheese, (shredded)
  • 1 bunch basil, (julienned)
  • 1 bunch chives, (finely chopped)
  • 4 cups cooked chicken (cut into 1/2 inch cubes)
  • 16 ounces farfalle pasta (cooked according to package instructions, and drained )

Instruction

  • In a small bowl, whisk all ingredients together until dressing is well combined and smooth. 
  • In a large skillet bring I inch of water to a boil. Add asparagus pieces and cook about 3 minutes, or until still a little crunchy. Drain and rinse with cold water. Cool to room temperature.
  • In a large bowl combine all ingredients and add dressing and toss well. Chill for 4 hours. Toss salad. Add 2-4 Tablespoons of olive oil, as needed, if dressing has absorbed into the pasta. Serve.