Here’s a tasty and colorful Layered Pasta Salad recipe—perfect for potlucks, picnics, or meal prep!
Layered Pasta Salad
Servings: 8–10
Prep Time: 25 minutes
Chill Time: 1 hour (optional for best flavor)
Ingredients
For the Salad Layers:
• 3 cups cooked rotini or penne pasta (cooled)
• 2 cups cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup bell pepper, diced (any color)
• 1/2 cup red onion, thinly sliced
• 1 cup frozen peas, thawed
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled bacon (optional)
• 2 cups chopped romaine or iceberg lettuce
For the Dressing:
• 1 cup mayonnaise
• 1/2 cup sour cream or Greek yogurt
• 2 tablespoons apple cider vinegar or lemon juice
• 1 tablespoon sugar (optional)
• Salt and pepper to taste
Instructions
1. Make the dressing: In a bowl, whisk together mayonnaise, sour cream, vinegar/lemon juice, sugar, salt, and pepper. Adjust to taste.
2. Assemble the salad in a large trifle bowl or clear glass bowl (for the layered look):
1. Pasta (bottom layer)
2. Tomatoes
3. Cucumbers
4. Bell peppers
5. Red onions
6. Peas
7. Cheese
8. Bacon (if using)
9. Lettuce (top layer)
3. Spread dressing evenly over the top layer, sealing to the edges.
4. Cover and refrigerate for at least 1 hour before serving. Toss just before serving or serve as-is for a layered presentation.
Want a vegetarian or Mediterranean-style version too?