Layered Picnic Pasta Salad
12 ounces bow tie or other medium pasta
1/2 cup vinaigrette salad dressing
1 cup frozen green peas, thawed
3 plum tomatoes, sliced
1 cup fresh mushrooms, sliced
2 ounces prosciutto, thinly sliced
2 tablespoons fresh basil, chopped
3 tablespoons Parmesan cheese, freshly grated
Cook pasta according to directions, drain. Return to cooking pan and toss with 2 tablespoons of the 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 and pour remaining dressing evenly over salad.
Sprinkle with Parmesan cheese.
Chill until ready to serve. Toss immediately before serving to evenly coat dressing.
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