Ingredients (for 8-10 generous portions)
For the salad:
450 g (1 16 oz box) farfalle pasta, cooked al dente and cooled
1 1/2 cups finely chopped romaine lettuce
1 cup frozen peas, thawed
1 cup frozen mukimame (soybeans), thawed (or snow peas)
1 1/2 cups diced cooked ham
1 cup drained artichoke hearts, chopped
¾ cups thinly sliced radishes
¾ cups chopped spring onions
1 shallot, finely sliced
¾ cups grated Parmigiano Reggiano for garnish
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For the creamy dressing:
½ cup mayonnaise
¾ cup sour cream
1 tablespoon white wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon sugar
3 cloves of garlic, finely chopped
2 teaspoons Italian seasoning (mix of dried herbs)
