Layered Pasta Salad
This vibrant Layered Pasta Salad is a stunning and satisfying dish packed with pasta, fresh veggies, cheese, eggs, and your favorite dressing. Served chilled in a glass bowl, it’s perfect for potlucks, cookouts, or make-ahead lunches.
Ingredients
- 8 ounces pasta rotini or penne, cooked, rinsed, cooled
- 1 cup ranch or Italian dressing
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 red bell pepper diced
- 1/2 red onion thinly sliced
- 1 can 15 oz sweet corn, drained
- 1 can 15 oz black olives, sliced
- 1 cup shredded cheddar cheese
- 1 cup frozen peas thawed
- 4 hard-boiled eggs sliced
- 2 cups baby spinach or mixed greens
- Salt and pepper to taste
Instructions
- Cook pasta until al dente, rinse under cold water, and cool.
- In a large glass bowl, layer the ingredients: pasta, peas, corn, tomatoes, cucumber, red bell pepper, red onion, olives, cheese, greens, and eggs.
- Drizzle dressing over the top.
- Cover and refrigerate for at least 1 hour.
- See full steps with tips & photos → https://p4pd.org/layered-pasta-salad/
Notes
- Customize with bacon bits, diced ham, or chickpeas for extra protein.
- Swap ranch for a tangy vinaigrette or use Greek yogurt dressing for a lighter version.
- Use tri-color rotini for extra color and visual appeal.
- Great for meal prep—store in the fridge for up to 3 days.