Layered Picnic Pasta Salad

This is a great buffet salad to serve with picnic or party foods. Pair Layered Picnic Pasta Salad with Pinot Grigio, Chardonnay or Semillon Chardonnay.

Layered Picnic Pasta Salad


  • 12 ounces bow ties 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


  1. Cook pasta according to package directions, drain.
  2. Return to cooking pan and toss with 2 tablespoons vinaigrette dressing.
  3. Transfer half of pasta to a clear glass bowl.
  4. Layer peas, tomatoes, mushrooms, and prosciutto on pasta.
  5. Top with remaining pasta.
  6. Sprinkle with basil and pour remaining dressing evenly over salad.
  7. Sprinkle with Parmesan cheese.
  8. Serve at once or cover and chill until ready to serve.
  9. Toss right before serving to evenly coat dressing.

Servings: 6 | Prep Time: 10 Min. | Cook Time: 10 Min.

Nutritional information: Calories: 466; Calories From Fat: 26; Total Fat: 14g; Cholesterol: 7mg; Total Carbs: 72g; Protein: 16g; Sodium: 380mg

Recipe and photo used with permission from: National Pasta Association

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