Layered Picnic Pasta Salad

12 oz. bow ties or other medium pasta shape

1/2 cup vinaigrette salad dressing

1 cup frozen green peas, thawed

3 plum tomatoes, sliced

1 cup fresh mushrooms, sliced

2 oz. proscuitto, thinly sliced

2 tbsp. fresh basil, chopped

3 tbsp. parmesan cheese, freshly grated

Cook pasta according to package directions, drain. Return to cooking pan and toss with 2 tablespoons vinaigrette dressing.

Transfer half of pasta to a clear glass bowl.

Layer peas, tomatoes, mushrooms, and proscuitto on pasta. Top with remaining pasta. Sprinkle with basil and pour remaining dressing evenly over salad.

Sprinkle with Parmesan cheese. Serve at once or cover and chill until ready to serve.

Toss right before serving to evenly coat dressing.