Picnic Pasta Salad Layers Recipe

Picnic Pasta Salad Layers Recipe

Ingredients:

Bowtie pasta (12 oz)
1 c of frozen peas (green); thawed
1/2 c of vinaigrette dressing
3 plum tomatoes; sliced
3 Tbsps of Parmesan cheese; shredded
2 Tbsps of basil (fresh); chopped
Proscuitto (2 oz); sliced thinly
1 c of mushrooms (fresh); sliced

Directions:

Cook the bowtie pasta. Pour the water in the large pot together with salt and oil. Bring to a boil.

Once the water is boiling, put the bowties and cook until al dente. Place the pasta on a strainer and wash it under cold running water. Drain the pasta, then set aside and let it cool.

Transfer the cooled pasta to a large mixing bowl and toss with 2 Tbsps of vinaigrette. Move half of the bowties to a glass salad bowl.

Top it with a layer of peas, followed by beds of tomatoes, mushrooms, and proscuitto, respectively.

Afterward, top it with the pasta that is left. Top it with basil; then drizzle with the remaining vinaigrette. Chill for a minimum of one hour.

Distribute into equal portions on separate salad platters. Toss salad again and top it with shredded Parmesan prior to serving. Serve with extra vinaigrette as needed.

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