Layered Spring Pasta Salad (Print Version)
# Ingredients:
→ Salad ingredients
01 -
1 (16 oz) box bowtie pasta, cooked
02 -
1 ½ cups chopped romaine
03 -
1 cup frozen peas, thawed
04 -
1 cup frozen Mukimame (soybeans), thawed
05 -
1 ½ cups diced ham
06 -
1 cup artichoke hearts, drained
07 -
¾ cup radishes, sliced
08 -
¾ cup green onions, chopped
09 -
1 shallot, thinly sliced
10 -
¾ cup shaved Parmesan cheese, for garnish
→ Dressing ingredients
11 -
½ cup mayonnaise
12 -
¾ cup sour cream
13 -
1 tablespoon white wine vinegar
14 -
2 teaspoons lemon juice
15 -
1 teaspoon sugar
16 -
3 cloves minced garlic
17 -
2 teaspoons Italian seasoning
# Instructions:
01 -
In a small bowl, mix together all dressing ingredients until well combined. Set aside.
02 -
In a large trifle bowl or glass dish, begin layering the ingredients: start with the romaine lettuce at the bottom, then the pasta, followed by the thawed peas, soybeans, diced ham, artichoke hearts, sliced radishes, chopped green onions, and thinly sliced shallots. Leave the Parmesan cheese for garnish.
03 -
Spoon the prepared dressing over the layered salad and spread it evenly to the edges. Sprinkle shaved Parmesan cheese on top for garnish.
04 -
Cover the dish tightly and refrigerate until ready to serve. Toss the salad just before serving to mix the ingredients and dressing evenly.