Layered Picnic Pasta Salad
12 ounces bow ties or other medium pasta shape
1/2 cup vinaigrette salad dressing, divided
1 cup frozen green peas, thawed
3 plum tomatoes, sliced
1 cup fresh mushrooms, sliced
2 ounces prosciutto, thinly sliced
2 tablespoons chopped fresh basil
3 tablespoons freshly grated Parmesan cheese
Cook pasta according to package directions; drain. Return to cooking pan; toss
with 2 tablespoons vinaigrette dressing.
Transfer half of pasta to a clear glass bowl. Layer peas, tomatoes, mushrooms,
and prosciutto on pasta. Top with remaining pasta.
Sprinkle with basil; pour remaining 6 tablespoons dressing evenly over salad.
Sprinkle with Parmesan cheese. Serve at once, or cover and chill until ready to
serve. Toss just before serving to evenly coat with dressing.
Yield: 6 servings