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Creamy Bow Tie Pasta Salad with Prosciutto, Peas, Grapes, and Dried Cranberries

Creamy Bow Tie Pasta Salad with Prosciutto, Peas, Grapes, and Dried Cranberries

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    1 h 35 m
KELLYCUISINE

KELLYCUISINE

Whenever I serve this, I am hounded for the recipe. It's a great summer dish because of the tartness and fruit. It is substantial enough to be served as an entree pasta salad, but great with your favorite picnic dishes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 57.4g
  • 19%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 310 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Fill a large pot with lightly-salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through, but is still firm to the bite, about 10 minutes. Drain well, and rinse with cold water in a colander set in the sink. While the pasta is boiling, cook the prosciutto in a small skillet over medium heat until crisp. Drain on a paper towel-lined plate, and set aside.
  2. Make the dressing by whisking together the mayonnaise, sour cream, milk, garlic, lemon zest and juice, lemon pepper, paprika, and red pepper flakes; season to taste with salt and pepper. Place the drained pasta into a large mixing bowl and pour 3/4 of the dressing overtop; reserve the remaining dressing. Add the peas, cranberries, grapes, green onion, water chestnuts, and Parmesan cheese; stir until the salad is evenly coated with the dressing. Cover and refrigerate at least an hour, or until ready to serve.
  3. Toss the salad with the remaining dressing, oregano, and thyme to serve.
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Reviews

Beth
15

Beth

7/30/2009

Delicious! I made this for my husband and his parents for his birthday picnic. It worked perfectly, tasted great and wasn't that difficult to make. I did not cook the prosciutto, because we love the flavor it already has. Might as well use (much cheaper) bacon if you're going to fry it up. It was great with the prosciutto as is. In the future, I'd up the grapes, and decrease the peas a little as there were a bunch left over at the end. Thanks for a keeper!

rcrn03
13

rcrn03

8/27/2009

This was very good... we cut back on the peas, put in mostly for color. Next time i will substitute broccoli.. Good flavors but need more dressing, maybe a 1/3 more..will make again with those changes.... good base recipe!

RSC
11

RSC

7/24/2009

Great blend of flavors!

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