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

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 pounds farfalle (bow tie) pasta
• 1/2 cup prosciutto, diced
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/3 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
• 3/4 cup dried cranberries
• 3/4 cup seedless grapes, halved
• 1/2 cup green onions, chopped
• 1 (5 ounce) can water chestnuts, drained and diced
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped fresh oregano
• 1 1/2 teaspoons chopped fresh thyme

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, about 10 to 12 minutes. Drain, rinse under cold water, and let cool completely.

2. Heat a small skillet over medium heat. Add the diced prosciutto and cook 3 to 4 minutes until lightly crisped. Drain on paper towels and let cool.

3. Thaw the frozen peas in a bowl of cold water or at room temperature for a few minutes, then drain well.

4. In a small bowl, whisk the mayonnaise, sour cream, and 2% milk until smooth. Stir in the garlic, lemon zest, lemon juice, lemon pepper, paprika, and red pepper flakes. Season with salt and black pepper.

5. In a large bowl, combine the cooled pasta, peas, grapes, dried cranberries, green onions, water chestnuts, and cooled prosciutto.

6. Add the Parmesan, oregano, and thyme to the dressing and stir well. Pour the dressing over the pasta mixture and toss until evenly coated.

7. Taste and adjust salt, black pepper, and red pepper flakes. Cover and refrigerate for at least 1 hour so the flavors blend before serving cold.