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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.

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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.

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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!

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Yield(s): Serves 8-10

20m prep time

4.9
Rated 4.9 out of 5
Rated by 8 reviewers
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you're making mealtime meaningful.
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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
  1. In a small bowl, mix together all dressing ingredients, then set aside.
  2. In a large trifle bowl or glass dish, begin layering the ingredients: lettuce first, then pasta, then the rest of the salad ingredients in the order they are listed. Save parmesan cheese for the top.
  3. Spoon dressing over the salad and spread to the edges. Sprinkle parmesan cheese on top.
  4. Cover tightly and refrigerate until ready to serve. Toss right before serving.

Recipe adapted from 12tomatoes.com