The taste of spring!

If there’s one dish that reigns supreme during the spring and summer months, it would probably be the pasta salad. It’s a staple at every potluck, bbq, and graduation party. We can’t get enough! And the recipe I have for you today is a new take that is absolutely bursting with early season produce. With gorgeous pops of color and deliciously creamy dressing, this easy Layered Spring Pasta Salad is guaranteed to be the star of the show at gathering.

The base of this salad is bowtie pasta cooked just until al dente, we want it to hold its shape. Next, comes the fresh crunch from chopped romaine lettuce, peas, and mukimame (soy beans). The beans can be found in the frozen aisle as well, or could be substituted with snap peas if they aren’t available. Cubed ham and artichoke hearts add a touch of savory flavor and then we’ve added a little kick with sliced radishes and green onions. The colors and flavors come together beautifully, if I do say so myself.

Layer it all together as listed in the recipe and stand back to admire your masterpiece! Top it all off with our creamy homemade dressing and toss it right before serving (so everyone can admire your creation). Enjoy this fresh and flavorful Layer Spring Pasta Salad at your next get-together and watch it disappear in no time!

. Layered Spring Pasta Salad
. Yield(s): Serves 8-10

. 20m prep time

Ingredients

1 (16 oz) box bowtie pasta, cooked
1 ½ cups chopped romaine
1 cup frozen peas, thawed
1 cup frozen Mukimame (soybeans), thawed
1 ½ cup diced ham
1 cup artichoke hearts, drained
¾ cup radishes, sliced
3/4 cup green onions, chopped
1 shallot, thinly sliced
3/4 cup shaved Parmesan cheese, for garnish

Dressing

1/2 cup mayo
¾ cup sour cream
1 tablespoon white wine vinegar
2 teaspoons lemon juice
1 teaspoon sugar
3 cloves minced garlic
2 teaspoons Italian seasoning

Preparation
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