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 Layered
Picnic Pasta Salad
Serves 6
12 oz. Bow Ties or other medium pasta shape
1/2 cup vinaigrette salad dressing
1 cup frozen green peas, thawed
3 plum tomatoes, sliced
1 cup fresh mushrooms, sliced
2 oz. proscuitto, thinly sliced
2 tbsp. fresh basil, chopped
3 tbsp. parmesan cheese, freshly grated
Cook pasta according to package directions, drain. Return
to cooking pan and toss with 2 tablespoons vinaigrette
dressing.
Transfer half of pasta to a clear glass bowl. Layer peas,
tomatoes, mushrooms, and proscuitto on pasta. Top with
remaining pasta. Sprinkle with basil and pour remaining
dressing evenly over salad. Sprinkle with Parmesan cheese.
Serve at once or cover and chill until ready to serve.
Toss right before serving to evenly coat dressing.
Thank you to the National Pasta Association.
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