i made this one up as i went along... had a few different ingredients, so i threw them together for a relatively quick and filling dinner. i used pre-cooked, pre-peeled frozen shrimp. this would also be good with grilled/boiled chicken cut up into cubes. i got the dressing from a different recipe and added a few things -- which on its own was horribly tart but tossed with the salad, tasty. it makes a lot, so great for lunch the next day.

pasta salad toss

16 ounces bow-tie pasta, or any desired shape
30-40 pre-cooked frozen shrimp, thawed
2 slices prosciutto, crumbled
about 10 separated rings red onion, roughly cut
any other vegetables you want

dressing:
1 cup rice wine vinegar
1 tablespoon extra-virgin olive oil
2 tablespoons honey
1 tablespoon dijon mustard
salt
2 tablespoons red pepper flakes
2 medium garlic cloves, minced

Mix together all dressing ingredients, adjust to your taste preference (ie: less spicy, reduce red pepper flakes to about 1/2 tablespoon). Set in refrigerator to chill while you prepare pasta. Cook pasta and add shrimp (after letting thaw). Can leave warm or let cool. Cook prosciutto until crisp. Crumble over pasta, add onions and any other additions you prefer. Coat with dressing and toss thoroughly.