Spring Pappardelle Salad

• 1-1/2 gal. cooked pappardelle pasta, rinsed, drained
• 1 qt. KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
• 96 each fresh asparagus spears, trimmed, blanched, cut into 1-1/2-inch pieces
• 3 cups frozen petite peas, thawed
• 3 cups grape tomatoes, cut in half
• 2 cups sliced prosciutto, julienned
• 2 cups fresh basil, chiffonade
• 1-1/2 cups red onions, julienned
• to taste salt and cracked black pepper
• 1 qt. Parmesan cheese, shaved, divided Target 2 For $5.00 thru 02/06

1. Toss pasta with vinaigrette.
2. Add all remaining ingredients except cheese; mix lightly.
3. Add 2 cups cheese (or 1/3 cup cheese for trial recipe); mix lightly.
4. For each serving: Place 1-1/2 cups salad onto serving plate.
5. Top with about 1 Tbsp.
6. of the remaining cheese.

pasta, tomato, frozen petite peas, grape tomatoes, fresh basil, red onions, salt, parmesan cheese

Taken from www.kraftrecipes.com/recipes/spring-pappardelle-salad-114971.aspx (may not work)