Ingredients

12 ounces bow ties (farfalle) or other medium pasta shape
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

Directions

Cook pasta according to package directions; drain. Return to cooking pan and toss with 2 tablespoons vinaigrette dressing.

To serve at once: 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. Toss right before serving to coat evenly with dressing.

To serve later: Cover and refrigerate until time to serve. To serve as picnic item: Keep cool and serve within a couple of hours.