Layered Pasta Salad

Here’s a delicious and visually appealing Layered Pasta Salad recipe that’s perfect for potlucks, picnics, or make-ahead lunches. It combines pasta with fresh veggies, cheese, and a creamy dressing in a clear bowl to show off the layers.

🌈 Layered Pasta Salad Recipe

🕒 Prep Time: 25 minutes

🍽️ Serves: 6–8

Ingredients

For the Salad:

• 3 cups cooked pasta (rotini, penne, or bowties work well)

• 1 cup cherry tomatoes, halved

• 1 cup cucumbers, diced

• 1 cup bell peppers (red, yellow, or orange), chopped

• 1 cup shredded carrots

• 1 cup frozen peas, thawed

• 1/2 cup red onion, finely chopped

• 1 cup shredded cheddar cheese

• 1/2 cup crumbled bacon (optional)

• 2 hard-boiled eggs, sliced (optional)

• 1/4 cup chopped fresh parsley (for garnish)

For the Dressing:

• 1 cup mayonnaise (or half mayo, half Greek yogurt)

• 1/4 cup sour cream

• 1 tablespoon Dijon mustard

• 2 tablespoons apple cider vinegar or lemon juice

• 1 teaspoon sugar

• Salt and pepper to taste

Instructions

1. Cook the pasta: Boil according to package directions. Drain and rinse under cold water to cool. Set aside.

2. Prepare the dressing: In a bowl, whisk together mayo, sour cream, mustard, vinegar, sugar, salt, and pepper until smooth.

3. Layer the salad:
   Use a clear trifle dish or large glass bowl. Layer ingredients in this order (or as preferred):

   1. Pasta (bottom)

   2. Peas

   3. Carrots

   4. Cucumbers

   5. Bell peppers

   6. Cherry tomatoes

   7. Red onions

   8. Cheddar cheese

   9. Bacon & eggs (if using)

4. Top with dressing: Spread the dressing evenly over the top to “seal” the salad. Do not mix.

5. Chill: Cover and refrigerate for at least 2 hours or overnight to let the flavors blend.

6. Serve: Garnish with parsley before serving. Toss just before serving, or let guests scoop through the layers.

🧊 Make-Ahead Tips:

• Best made the day before.

• Keeps well in the fridge for up to 3 days.

• Add delicate ingredients like avocado or fresh herbs just before serving.