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Layered Pasta Salad

Yummy Eats Daily
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.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 320 kcal

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.