“It’s a double whammy…. gorgeous and DELISH! Made it for my sister’s bridal shower and all the aunties wanted the recipe.”

This Layered Spring Pasta Salad is a refreshing and visually appealing dish, perfect for springtime gatherings or a light lunch. Tender bowtie pasta is layered with crisp romaine lettuce, sweet peas and edamame, savory ham, marinated artichoke hearts, crunchy radishes, and fragrant green onions and shallots, all topped with a creamy and tangy dressing and shaved Parmesan cheese.

Ingredients:

Salad:

Dressing:

Instructions:

1. 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 the dressing is smooth and well combined. Set aside.
2. Layer the salad: In a large trifle bowl or a clear glass serving dish, begin layering the salad ingredients in the following order:
   • First, place the chopped romaine lettuce at the bottom.
   • Next, add the cooked bowtie pasta in an even layer.
   • Then, layer the thawed frozen peas.
   • Follow with the thawed frozen edamame.
   • Add the diced ham.
   • Layer the drained artichoke hearts.
   • Next, add the sliced radishes.
   • Sprinkle the chopped green onions over the radishes.
   • Finally, arrange the thinly sliced shallot on top.
3. Add dressing and garnish: Spoon the prepared dressing evenly over the top layer of the salad, spreading it to the edges of the dish. Sprinkle the shaved Parmesan cheese generously over the dressing.
4. Chill: Cover the trifle bowl or glass dish tightly with plastic wrap and refrigerate the Layered Spring Pasta Salad until you are ready to serve. Chilling allows the flavors to meld together.
5. Toss and serve: Just before serving, toss all the layers of the pasta salad together gently to coat everything evenly with the dressing. Serve chilled and enjoy the vibrant flavors of spring!