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Recipe: Layered Picnic Pasta Salad (using tomatoes, mushrooms and prosciutto)

Salads - Potato, Pasta
LAYERED PICNIC PASTA SALAD

1 (12 ounces) package bow tie (farfalle) pasta
1/2 cup vinaigrette salad dressing, divided use
1 cup frozen green peas, thawed
3 plum or Roma tomatoes, sliced
1 cup fresh mushrooms, sliced
2 ounces prosciutto, thinly sliced
2 tablespoons fresh basil, chopped
3 tablespoons freshly grated Parmesan cheese

Cook pasta according to package directions, drain. Return to cooking pan and toss with 2 tablespoons vinaigrette dressing.

Transfer half the pasta to a clear glass bowl. Layer peas, tomatoes, mushrooms, and prosciutto over 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 with the dressing.

Makes 6 servings
Source: National Pasta Association
MsgID: 391227
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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