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