Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes

Ingredients

• ✓ 1 large garlic clove, minced
• ✓ ⅓ cup mayonnaise
• ✓ ⅓ cup sour cream
• ✓ ⅓ cup buttermilk
• ✓ 3 tablespoons rice wine vinegar
• ✓ 2 tablespoons salt
• ✓ 1 pound bow tie (farfalle) pasta
• ✓ 8 ounces trimmed asparagus, cut into 1-inch lengths
• ✓ 1 pound cooked chicken breast strips, pulled into bite-size pieces
• ✓ 8 ounces cherry tomatoes, halved and lightly salted
• ✓ 1 (14 ounce) can whole artichoke hearts, drained, cut into sixths
• ✓ 3 green onions, thinly sliced
• ✓ ½ cup pine nuts, toasted in a small skillet over low heat until golden
• ✓ ¼ cup pesto (homemade or refrigerated prepared variety)