"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." — KELLYCUISINE
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1 1/2 pounds
farfalle (bow tie) pasta
2% low-fat milk
garlic, minced, or more to taste
lemon, zested and juiced
red pepper flakes, or to taste
salt and ground black pepper to taste
2 (6 ounce) packages
frozen peas, thawed
seedless grapes, halved
green onions, chopped
1 (5 ounce) can
water chestnuts, drained and diced
grated Parmesan cheese
chopped fresh oregano
1 1/2 teaspoons
chopped fresh thyme
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!
I thought the salad was very bland and the herbs added at the end gave it a bitter taste. It made a lot of salad and I ended tossing most of it out after a party where it didn't go over well.
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!
Great blend of flavors!
Wonderful unique flavor. I left out the prosciutto and it still was great.
While I did not mind this, it was not a hit with everyone else. Maybe they just aren't pasta salad people. Loved the grapes.
I liked the light, lemony flavor of this pasta salad very much. I used a combination of dried cranberries and cherries. I also used cubed ham instead of the proscuitto.
Exactly what I was looking for - very good!I used this garlic seasoning blend because raw garlic seems to become stronger and stronger. I would only mark it down a bit because I can't figure out how to get it creamier. It seems to absorb more and more as it sits and is slightly sticky. (if anyone has a tip, I'd love to know!) The lemon seems strong, at first, but really tones down later.Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Bow Tie Pasta Salad with Prosciutto, Peas, Grapes, and Dried Cranberries
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 124
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