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LAYERED PASTA SALAD RECIPE

Jessica Tran
This vibrant and delicious Layered Pasta Salad is filled with layers of colorful vegetables, tender pasta, creamy dressing, and savory toppings. It's the perfect dish for potlucks, picnics, and family gatherings! Easy to make ahead and even better the next day, this salad is a guaranteed crowd-pleaser.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Course Salad
Cuisine American
Servings 4 people

Equipment

  • Large pot (for cooking pasta)
  • Colander: To drain and rinse cooked pasta.
  • Large Serving Bowl: To assemble and layer all ingredients.
  • Small Bowl: For mixing the dressing.
  • Whisk: For making smooth, creamy dressing.
  • Cutting Board: For chopping vegetables and other ingredients.
  • Knife: For slicing and dicing vegetables, cheese, and ham.
  • Measuring Cups & Spoons: To ensure accurate measurements.

Ingredients
  

For the Dressing:

  • Mayonnaise – 1 cup or use Greek yogurt as a light alternative
  • Sour Cream – ½ cup or substitute plain Greek yogurt
  • White Wine Vinegar – 1 tablespoon or use apple cider vinegar
  • Sugar – 1 teaspoon
  • Dijon Mustard – 1 teaspoon
  • Worcestershire Sauce – 1 teaspoon
  • Salt & Pepper – to taste

For the Salad:

  • Pasta – 2 cups cooked and cooled (use fun shapes like rotini or farfalle)
  • Romaine Lettuce – 2 cups chopped
  • Red Bell Pepper – 1 medium diced
  • Red Onion – ½ medium finely chopped
  • Green Peas – 1 cup fresh or frozen, thawed
  • Celery – 2 stalks diced
  • Ham – 1 cup diced or cubed (optional: substitute cooked chicken)
  • Cheddar Cheese – 1 cup shredded (substitute Monterey Jack for variety)

Instructions
 

Cook the Pasta:

  • Bring water to a boil in a large pot.
  • Cook the pasta as per package directions until al dente (firm to the bite).
  • Drain using a colander and rinse with cold water to stop the cooking process.

Make the Dressing:

  • In a small bowl, whisk together mayonnaise, sour cream, white wine vinegar, sugar, Dijon mustard, Worcestershire sauce, salt, and pepper until smooth.
  • Taste and adjust seasoning as needed.

Prep Vegetables:

  • Wash and dice/chop all vegetables into bite-sized pieces. Aim for a colorful mix to enhance presentation.

Assemble the Salad:

  • In a large serving bowl, start with a layer of cooked pasta at the bottom.
  • Add subsequent layers: romaine lettuce, red bell pepper, red onion, green peas, celery, ham, and shredded cheddar cheese.

Add Dressing:

  • Pour the prepared dressing evenly over the top of the layered salad. For best results, gently spread the dressing to cover all layers.

Chill and Serve:

  • Cover the salad with plastic wrap and chill in the refrigerator for 1 hour to allow flavors to meld.
  • Serve cold and enjoy! If making ahead, add dressing just before serving to maintain the salad's fresh, crunchy texture.

Video

Notes

Pro Tip 1: Use fresh, high-quality ingredients for the best flavor.
Pro Tip 2: Make it ahead for convenience – the flavors get better with time! Keep the dressing separate until just before serving if making in advance.
Leftovers: Store the salad in an airtight container in the fridge for up to 3 days.
SIMPLE SUBSTITUTIONS
Mayonnaise: Replace with Greek yogurt for a lighter version.
Sour Cream: Use plain yogurt for similar creaminess.
Ham: Substitute diced cooked chicken or leave it out for a vegetarian option.
White Wine Vinegar: Apple cider vinegar works beautifully.
SERVING SUGGESTIONS
Enjoy this salad as a light main dish or pair it with grilled chicken, burgers, or fish for a complete meal.
Perfect for picnics, family dinners, or potlucks!