Bow Tie Pasta with Tomatoes and Prosciutto
I have a dear friend who used to live across the street from me here in small-town Mississippi. She came up with this wonderful pasta salad. It's a hit every time I serve it.
12 oz. box bow-tie pasta, cooked but still a little bit al dente
1/4 lb. prosciutto, chopped
1 pkg. sundried tomatoes, rehydrated and coarsely chopped, you can also use tomatoes packed in oil
1-2 T fresh Italian parsley, chopped
1/2 - 1 t dried thyme
1/2 - 1 t dried basil
1 pkg. feta cheese with tomatoes and basil, crumbled
1 bunch green onions, sliced
1 pkg. Italian salad dressing, I use Good Seasons Zesty Italian
Combine all ingredients except salad dressing. Prepare salad dressing according to package directions using white wine vinegar. Combine half of the salad dressing with the pasta mixture and refrigerate overnight. Add the rest of the salad dressing right before serving.
12 oz. box bow-tie pasta, cooked but still a little bit al dente
1/4 lb. prosciutto, chopped
1 pkg. sundried tomatoes, rehydrated and coarsely chopped, you can also use tomatoes packed in oil
1-2 T fresh Italian parsley, chopped
1/2 - 1 t dried thyme
1/2 - 1 t dried basil
1 pkg. feta cheese with tomatoes and basil, crumbled
1 bunch green onions, sliced
1 pkg. Italian salad dressing, I use Good Seasons Zesty Italian
Combine all ingredients except salad dressing. Prepare salad dressing according to package directions using white wine vinegar. Combine half of the salad dressing with the pasta mixture and refrigerate overnight. Add the rest of the salad dressing right before serving.
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