Colorful Layered Pasta Salad (Print Version)
# Ingredients:
→ Base Ingredients
01 -
8 ounces pasta (such as rotini or penne), cooked, rinsed, and cooled
02 -
1 cup ranch dressing or Italian dressing
→ Vegetables and Proteins
03 -
1 cup cherry tomatoes, halved
04 -
1 cucumber, diced
05 -
1 red bell pepper, diced
06 -
1/2 red onion, thinly sliced
07 -
1 can (15 ounces) sweet corn, drained
08 -
1 can (15 ounces) black olives, drained and sliced
09 -
1 cup frozen peas, thawed
10 -
4 hard-boiled eggs, sliced
→ Toppings
11 -
1 cup shredded cheddar cheese
12 -
2 cups baby spinach or mixed greens
13 -
Salt and pepper to taste
# Instructions:
01 -
Cook the pasta according to package instructions until al dente. Rinse under cold water and set aside to cool. Gather and prepare the rest of your ingredients as listed.
02 -
In a large, clear bowl (for visual effect), begin layering your salad. Start with a layer of cooked pasta. Drizzle some of the dressing over the pasta to lightly coat it.
03 -
Continue layering by adding the peas, then the corn, cherry tomatoes, cucumber, red bell pepper, and red onion. Sprinkle each layer lightly with salt and pepper.
04 -
Next, add a layer of sliced olives followed by a generous sprinkling of shredded cheddar cheese.
05 -
Top with a layer of baby spinach or mixed greens. Arrange the sliced hard-boiled eggs over the top.
06 -
Drizzle the remaining dressing over the salad. For best flavor, cover and refrigerate the salad for at least an hour to allow the flavors to meld together.
07 -
Serve the salad chilled. Mix slightly before serving to distribute the dressing, or let guests dig in to get a bit of every layer in their servings.
# Notes:
01 -
This salad is perfect for potlucks and picnics as it can be made ahead of time.
02 -
Using a clear glass bowl showcases the beautiful layers of ingredients.
03 -
Feel free to customize with your favorite vegetables or proteins to make it uniquely yours.