Layered Pasta Salad
This Layered Pasta Salad is a vibrant, fresh, and creamy dish stacked with crisp veggies, pasta, cheese, and optional protein. With every bite, you get different textures and flavors—making it the ultimate side or light main course!
Total time
Prep Time: 20 mins
Chill Time: 1–2 hours (optional but recommended)
Total Time: ~30 mins + chill
Ingredients:
Pasta Layer:
3 cups cooked pasta (penne, rotini, or bowtie), cooled
1 tbsp olive oil (to prevent sticking)
Vegetable Layers:
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell peppers (mixed colors), chopped
1 cup shredded carrots
1/2 cup red onion, thinly sliced
1 cup cooked corn kernels (fresh, frozen, or canned)
1 cup peas (optional, thawed if frozen)
Protein (Optional):1–2 cups cooked chicken, ham, bacon, or chickpeas
Cheese Layer:
1 cup shredded cheddar or mozzarella
1/4 cup grated Parmesan
Creamy Dressing:
1/2 cup mayonnaise
1/2 cup sour cream or Greek yogurt
2 tbsp lemon juice or white vinegar
1 tsp Dijon mustard
Salt & pepper to taste
Optional: 1 clove garlic, minced, or 1 tsp Italian seasoning
Instructions:
1. Cook pasta, drain, rinse under cold water, and toss with olive oil.
2. Prepare dressing by mixing all dressing ingredients in a bowl. Taste and adjust seasoning.
3. In a clear trifle dish or large glass bowl, layer the ingredients in this order:
Pasta, Carrots, Cucumber, Bell peppers, Corn & peas, Tomatoes, Red onion , Chicken (if using), Cheese
Dressing (spread evenly over the top)
4. Chill for 1–2 hours for best flavor.
5. Before serving, toss gently or serve as-is for a pretty layered effect.
Tips:
Use a glass bowl to show off the colorful layers.
Add avocado or olives for extra flavor.
Make it vegetarian or vegan by skipping meat and using plant-based dressing and cheese.
Store in the fridge for up to 3 days (keep croutons separate if adding).
Nutritional Information
Calories: 360 kcal
Cholesterol: 25mg
Carbohydrates: 35g
Protein: 12g
Sodium: 400mg
Calcium: 150mg
Potassium: 420mg
Vitamin A: ~45% DV
Frequently Asked Questions (FAQs)
1. How do I keep it from getting soggy?
Keep wet ingredients (like tomatoes and cucumbers) layered between drier items. You can also pat veggies dry and add the dressing on top rather than mixing it in right away.
2. What kind of pasta works best?
Short shapes like rotini, bowtie (far fallen), or penne hold up well and catch the dressing nicely.
3. Can I make it gluten-free?
Yes! Use your favorite gluten-free pasta, and check labels on dressing and seasonings.
4. Can I make it dairy-free or vegan?
Absolutely—just use vegan mayo/yogurt, skip the cheese (or use plant-based), and load up on veggies and beans for protein.
5. How long does it last in the fridge?
It’s best within 2–3 days. If storing longer, keep