Bring 4 quarts water to a boil in large pot.  Add 1 T salt to boiling water.  Cook noodles per directions on package…do not overcook.  Drain well but do not rinse in cold water (you may have to cook the 2 different pastas separately if they call for different cooking times)

Transfer to a large pasta dish used for serving.  Add ¾ cup olive oil and chopped onions to warm pasta and toss gently to combine.  Set aside to cool to room temperature.  This will soften the onions.

Bring another 2 quarts of water to boil.  Add 2 T salt to water and add the snow peas.  Cook for 2 minute and drain.  Immediately plunge into a bowl of ice water and let stand for 10 minutes.  Drain and pat dry.

After you have sliced the peppers, sprinkle a small amount of sugar on them and allow to rest until you are ready to add to the pasta.

Begin layering your toppings on the pasta.  It can be done in any order, but I recommend this order: pasta on bottom, 1 c parmesan cheese, snow peas, prosciutto (separating the thin strips as you add), all peppers, green onions, chives and basil.  Season with salt and pepper to taste.  Drizzle ¼- ½ c vinegar, ¼ c olive oil and ½ cup cheese on top.  Place the quartered tomatoes around the edge of the pasta dish.  Place the olives inside the circle of tomatoes.  Grate the zest of the orange or lemon in the center of the dish.

Serve at room temperature with sides of the oil, vinegars and parmesan cheese.

I like to wait and toss at the table since the layering is so beautiful, but you can toss as any point.