Layered Picnic Pasta Salad
12 oz. bow ties or other medium pasta shape
1/2 cup vinaigrette salad dressing
1 cup frozen green peas, thawed
3 each plum tomatoes, sliced
1 cup fresh mushrooms, sliced
2 oz. proscuitto, thinly sliced
2 tablespoons fresh basil, chopped
3 tablespoons 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.