Layered Mediterranean Pasta Salad
Source of Recipe
Fresno Bee
Recipe Introduction
Makes 10 servings
List of Ingredients
16 ounces bowties or other medium pasta shape
3/4 cup Greek salad dressing or your favorite vinaigrette
2 medium zucchini, sliced and steamed until crisp-tender
4 ounces crumbled feta cheese
3/4 cup roasted red peppers, drained, patted dry and coarsely chopped
1 cup frozen green peas, thawed
2 ounces thinly sliced prosciutto or good-quality ham or crumbled cooked bacon
1 cup fresh mushrooms, sliced
3 plum tomatoes, sliced
2 tablespoons fresh basil, chopped
1/4 cup Parmesan cheese, freshly gratedRecipe
Cook pasta according to package directions, drain.
Return to cooking pan and toss with cup dressing.
Transfer one-third of pasta to clear glass bowl. In layers, add zucchini, feta cheese and roasted peppers.
Top with one-third pasta. In layers, add peas, prosciutto, mushrooms and tomatoes. 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. Serve with additional dressing, as desired.
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