Total Time
Prep 15 mins
Cook 0 mins

This is a great salad and actually tastes better the next day!

Ingredients Nutrition


  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 proscuitto 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.
Most Helpful

I was just about to post this same recipe but am glad to see it's already here. So I will review it instead. I made this salad the night before and we took it to my brother's lakehouse. Travels well in an icechest. I used about 1/4 lb. proscuitto because I wanted more meat. It was very easy to assemble and the flavors blend nicely. Thanks for posting it.

ratherbeswimmin' July 12, 2003

I used Wishbone Zesty Italian dressing and had to use quite a bit more than 1/2 cup. I used 1/2 bottle! It was bland when I first tasted it after it chilled so I added salt, pepper and more dressing. I also used sliced pepperoni instead of proscuitto. It makes a very large bowl full of salad and is a nice change from the same old pasta salad.

jneen June 01, 2008

I thought the taste was bland even the next day. I added some fresh savory and that helped

coulis July 04, 2005