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
In a small bowl, mix together all dressing ingredients, then set aside.
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.
Spoon dressing over the salad and spread to the edges. Sprinkle parmesan cheese on top.
Cover tightly and refrigerate until ready to serve. Toss right before serving.
