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