Prepare the dressing: In a small bowl, whisk together the mayonnaise, sour cream, white wine vinegar, lemon juice, sugar, minced garlic, and Italian seasoning until smooth and well combined. Set aside.
Layer the salad: In a large trifle bowl or clear glass dish, begin layering the salad ingredients in the following order:
First, add the chopped romaine lettuce to the bottom of the bowl.
Next, layer the cooked bowtie pasta over the lettuce.
Then, add the thawed frozen peas.
Follow with the thawed frozen edamame (soybeans).
Layer the diced ham over the edamame.
Add the drained artichoke hearts.
Layer the sliced radishes over the artichoke hearts.
Sprinkle the chopped green onions over the radishes.
Distribute the thinly sliced shallot over the green onions.
Add dressing and parmesan: Spoon the prepared dressing evenly over the top layer of shallots, spreading it to the edges. Sprinkle the shaved Parmesan cheese over the dressing.
Chill: Cover the trifle bowl or glass dish tightly with plastic wrap and refrigerate the layered pasta salad until you are ready to serve. This allows the flavors to meld together.
Toss and serve: Just before serving, gently toss all the layers together to ensure the dressing coats all the ingredients. Serve immediately and enjoy this vibrant and fresh Layered Spring Pasta Salad!
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