Description
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.
Ingredients
- 1 ½ pounds farfalle (bow tie) pasta
- ½ cup prosciutto, diced
- ½ cup mayonnaise
- ½ cup sour cream
- ⅓ cup 2% low-fat milk
- 2 cloves garlic, minced, or more to taste
- 1 lemon, zested and juiced
- 1 pinch lemon pepper
- 1 pinch paprika
- 1 pinch red pepper flakes, or to taste
- salt and ground black pepper to taste
- 2 (6 ounce) packages frozen peas, thawed
- ¾ cup dried cranberries
- ¾ cup seedless grapes, halved
- ½ cup green onions, chopped
- 1 (5 ounce) can water chestnuts, drained and diced
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh oregano
- 1 ½ teaspoons chopped fresh thyme
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 1 hr 35 mins
Servings: 12