No Bake Pasta Salad

This refreshing pasta salad is the ultimate crowd-pleaser for potlucks, picnics, or easy weeknight lunches. It combines tender bow-tie pasta with crisp green peas, juicy plum tomatoes, and earthy mushrooms. Thinly sliced prosciutto adds a savory, salty depth that pairs beautifully with the bright acidity of the vinaigrette dressing. Fresh basil and freshly grated Parmesan cheese provide a fragrant, cheesy finish that ties all the flavors together. Because it requires no baking or simmering, this dish comes together quickly, allowing the fresh ingredients to shine. It tastes best after chilling for an hour or two, letting the flavors meld. Serve it chilled for a cool summer meal or at room temperature for a hearty side dish.

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 314.9

Description

This refreshing pasta salad is the ultimate crowd-pleaser for potlucks, picnics, or easy weeknight lunches. It combines tender bow-tie pasta with crisp green peas, juicy plum tomatoes, and earthy mushrooms. Thinly sliced prosciutto adds a savory, salty depth that pairs beautifully with the bright acidity of the vinaigrette dressing. Fresh basil and freshly grated Parmesan cheese provide a fragrant, cheesy finish that ties all the flavors together. Because it requires no baking or simmering, this dish comes together quickly, allowing the fresh ingredients to shine. It tastes best after chilling for an hour or two, letting the flavors meld. Serve it chilled for a cool summer meal or at room temperature for a hearty side dish.

Ingredients

12 Oz. bow ties or other medium pasta shape
1/2 cups Vinaigrette salad dressing
1 cups Frozen green peas, thawed
3 Each plum tomatoes, sliced
1 cups Fresh mushrooms, sliced
2 Oz. proscuitto, thinly sliced
2 Tablespoons fresh basil, chopped
3 Tablespoons parmesan cheese, freshly grated

Directions

1
Cook the pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process.
2
Return the drained pasta to the cooking pan or a large mixing bowl.
3
Toss the pasta with 2 tablespoons of the vinaigrette dressing to lightly coat and prevent sticking.
4
Transfer half of the dressed pasta into a clear glass serving bowl.
5
Layer the thawed peas, sliced tomatoes, sliced mushrooms, and thinly sliced prosciutto evenly over the first layer of pasta.
6
Top the vegetable and meat layer with the remaining pasta.
7
Sprinkle the chopped fresh basil over the top layer of pasta.
8
Pour the remaining vinaigrette dressing evenly over the entire salad.
9
Sprinkle with freshly grated Parmesan cheese.
10
Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld, or serve immediately.
11
Toss gently right before serving to distribute the dressing and ingredients evenly.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 314.9kcal

% Daily Value *
Total Fat 12.6g20%
Saturated Fat 3.6g18%
Cholesterol 9.9mg4%
Sodium 266.1mg12%
Total Carbohydrate 38.5g13%
Dietary Fiber 6.7g27%
Sugars 10.1g
Protein 14.5g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep covered in the refrigerator for up to 3 days. Add extra dressing if the salad dries out.

Substitutions: You can use rotini, penne, or fusilli instead of bow-ties. Swap prosciutto for salami or omit for a vegetarian version.

Tips: For best texture, ensure the pasta is cooled completely before assembling. If using fresh peas, blanch them briefly in boiling water for 2 minutes before thawing/chilling.

Variations: Add chopped artichoke hearts or roasted red peppers for extra Mediterranean flavor.

Keywords: pasta, salad, no-bake, italian, bow-ties, prosciutto, parmesan, basil, peas, tomatoes, mushrooms, vinaigrette, picnic, lunch, side-dish, summer, easy, fresh, chilled, vegetarian

Read it online: https://www.chefs-mate.com/recipe/no-bake-pasta-salad/