Creamy Bow Tie Pasta Salad with Prosciutto, Peas, Grapes, and Dried Cranberries Recipe - Allrecipes.com
  • READY IN ABOUT hrs

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

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    1 hr 35 mins

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 More Reviews

Most Helpful Positive Review
Jul 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!

 
Most Helpful Critical Review
Jul 07, 2010

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.

 

12 Ratings

Aug 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!

 
Jul 24, 2009

Great blend of flavors!

 
Jun 09, 2010

Wonderful unique flavor. I left out the prosciutto and it still was great.

 
Jul 09, 2010

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.

 
Oct 27, 2009

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.

 
Sep 21, 2009

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!

 

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Nutrition

  • Calories
  • 391 kcal
  • 20%
  • Carbohydrates
  • 57.4 g
  • 19%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 310 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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