Layered Spring Pasta Salad

 

This Layered Spring Pasta Salad is a beautiful and refreshing dish that’s perfect for potlucks, picnics, or a light meal. It combines tender bowtie pasta with a medley of crisp vegetables, savory ham, and tangy artichoke hearts, all brought together by a creamy, zesty, and herbaceous dressing. Presented in stunning layers, it’s a feast for both the eyes and the palate, embodying the freshness of spring.

Layered Spring Pasta Salad

Ingredients:

Ingredient	Quantity
Bowtie pasta, cooked	1 (16 oz) box
Chopped romaine	1 ½ cups
Frozen peas, thawed	1 cup
Frozen Mukimame (soybeans), thawed	1 cup
Diced ham	1 ½ cup
Artichoke hearts, drained	1 cup
Radishes, sliced	¾ cup
Green onions, chopped	¾ cup
Shallot, thinly sliced	1
Shaved Parmesan cheese (for garnish)	¾ cup

Dressing:

Ingredient	Quantity
Mayo	½ cup
Sour cream	¾ cup
White wine vinegar	1 tablespoon
Lemon juice	2 teaspoons
Sugar	1 teaspoon
Minced garlic	3 cloves
Italian seasoning	2 teaspoons

 

Instructions:

1. Prepare the Dressing: In a small bowl, whisk together all the dressing ingredients: ½ cup mayo, ¾ cup sour cream, 1 tablespoon white wine vinegar, 2 teaspoons lemon juice, 1 teaspoon sugar, 3 cloves minced garlic, and 2 teaspoons Italian seasoning. Mix until smooth and well combined. Set aside.
2. Layer the Salad: Choose a large trifle bowl or a clear glass serving dish to best showcase the distinct layers of the salad. Begin layering the ingredients in the following order:
   • First, spread the 1 ½ cups chopped romaine lettuce evenly at the bottom.
   • Next, add the 1 (16 oz) box cooked bowtie pasta.
   • Follow with the 1 cup thawed frozen peas.
   • Then, add the 1 cup thawed frozen Mukimame (soybeans).
   • Layer the 1 ½ cups diced ham.
   • Next, spread the 1 cup drained artichoke hearts.
   • Follow with the ¾ cup sliced radishes.
   • Then, the ¾ cup chopped green onions.
   • Finally, add the 1 thinly sliced shallot.
   • (Save the shaved Parmesan cheese for the very top, after the dressing).
3. Add Dressing and Garnish: Carefully spoon the prepared dressing evenly over the top layer of the salad, spreading it gently to the edges of the dish. Sprinkle the ¾ cup shaved Parmesan cheese on top of the dressing layer for garnish.
4. Chill and Serve: Cover the trifle bowl or glass dish tightly with plastic wrap and refrigerate until ready to serve. Chilling for at least 1-2 hours allows the flavors to meld beautifully. Toss the salad right before serving to ensure all ingredients are coated with the dressing and to maintain the vibrant layers until presentation.

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