Creamy Chicken Pesto Salad

INGREDIENTS:
Creamy Buttermilk Dressing:
1 large garlic clove, minced
1/3 cup mayo
1/3 cup sour cream
1/3 cup buttermilk
3 tablespoons red vinegar
Mix put in fridge


Pasta Salad:
2 tablespoons salt
1 pound bow tie (farfalle) pasta
8 ounce Asparagus, cut small
1 pound cooked chicken, bite size
8 ounce cherry tomatoes, halved and salted
1 can artichoke hearts, cut small
3 green onions, thinly sliced
1/2 cup pine nuts roasted, until golden
1/4 cup pesto ( store or homemade)

Cook pasta and salt, last 1 minute put in asparagus (Drain don't rinse) put on cookie sheet to cool set aside.
Place all other ingredients in a large bowl add noodles toss, Can be refrigerated for several hours, When ready to serve add the dressing toss again then enjoy!!