Layered pasta salad is a vibrant and versatile dish that combines the flavors of fresh vegetables, savory proteins, and a tangy dressing. Perfect for summer barbecues, potlucks, or picnics, this dish not only looks beautiful with its colorful layers but also offers a refreshing and satisfying taste that pleases everyone. The best part? You can make it ahead of time, allowing the flavors to meld together while you enjoy your event stress-free.
Ingredients:
For the Dressing:
1/2 cup mayonnaise: Provides a creamy base for the dressing.
3/4 cup sour cream: Adds tanginess and richness to the dressing.
2 teaspoons white wine vinegar: Gives a slight acidity to balance the creaminess.
1 teaspoon sugar: Adds a touch of sweetness to the dressing.
2 teaspoons Dijon mustard: Introduces a bit of sharpness and depth.
1/2 teaspoon Worcestershire sauce: Enhances the savory flavor.
1/2 teaspoon salt: Seasons the dressing.
1/2 teaspoon black pepper: Adds a mild spice to the dressing.
For the Salad:
3 cups cooked and drained macaroni pasta: Acts as the base, providing substance and texture.
3 cups chopped romaine lettuce: Adds a crisp and fresh layer to the salad.
1/2 red bell pepper, diced: Contributes sweetness and a pop of color.
1/4 cup finely diced red onion: Adds a sharp, tangy flavor.
1/2 cup thawed frozen green peas: Brings a slight sweetness and vibrant green color.
1/3 cup chopped celery: Adds crunch and freshness.
1 1/2 cups diced ham: Provides a savory, salty element to the salad.
1/3 cup black olives: Offers a briny contrast to the other flavors.
1/2 cup shredded cheddar cheese: Adds a rich, creamy, and tangy finish to the salad.
Instructions:
1. Prepare the Dressing:
In a small bowl, whisk together 1/2 cup mayonnaise, 3/4 cup sour cream, 2 teaspoons white wine vinegar, 1 teaspoon sugar, 2 teaspoons Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until smooth. Set aside.
2. Assemble the Salad:
In a large trifle bowl or clear glass dish, begin layering the ingredients:
Start with 3 cups chopped romaine lettuce at the base.
Next, add 3 cups cooked and drained macaroni pasta.
Follow with layers of 1/2 red bell pepper, diced, 1/4 cup finely diced red onion, 1/2 cup thawed frozen green peas, and 1/3 cup chopped celery.
Add 1 1/2 cups diced ham and 1/3 cup black olives.
Drizzle the prepared dressing evenly over the top of the salad layers.
Finally, sprinkle 1/2 cup shredded cheddar cheese over the top.
3. Chill and Serve:
Cover the salad tightly with plastic wrap and refrigerate for at least 5 hours, or overnight, to allow the flavors to meld together.
Before serving, toss the salad to distribute the dressing evenly.
Variations and Substitutions:
Protein Variations:
Chicken: Replace the diced ham with grilled or roasted chicken breast for a leaner protein option.
Turkey: Use leftover turkey for a post-holiday version of the salad.
Tofu or Tempeh: For a vegetarian twist, substitute with marinated tofu or tempeh.
Vegetable Variations:
Cucumber: Add extra crunch and freshness by incorporating sliced cucumber.
Carrots: Shredded carrots bring additional sweetness and color to the salad.
Cherry Tomatoes: Halved cherry tomatoes provide a juicy burst and vibrant red color.
Cheese Options:
Feta Cheese: Substitute cheddar with crumbled feta for a Mediterranean flair.
Mozzarella: Use fresh mozzarella balls (Bocconcini) for a creamy texture.
Dressing Alternatives:
Greek Yogurt: Lighten the dressing by substituting half of the mayonnaise with Greek yogurt.
Balsamic Vinaigrette: For a different flavor profile, use balsamic vinaigrette instead of the creamy dressing.
Ranch Dressing: A classic option that pairs well with the ingredients for a familiar taste.
Serving Suggestions and Tips:
Presentation: Use a clear glass trifle bowl or tall transparent container to showcase the beautiful layers of the salad.
Portion Control: For picnics or on-the-go meals, layer the salad in individual mason jars.
Make-Ahead: Prepare the salad the night before to let the flavors develop fully, making it an easy dish to serve on the day of your event.
Conclusion:
Layered pasta salad is not just a feast for the eyes but also a deliciously satisfying dish that offers a variety of textures and flavors in every bite. Whether you’re hosting a summer barbecue, a potluck, or simply want a make-ahead meal, this versatile recipe can be adapted to suit your taste and dietary preferences. It’s a guaranteed crowd-pleaser that will leave everyone asking for seconds!
Layered Pasta Salad
Ingredients
- For the Dressing:
- 1/2 cup mayonnaise Provides a creamy base for the dressing
- 3/4 cup sour cream Adds tanginess and richness to the dressing
- 2 teaspoons white wine vinegar Gives a slight acidity to balance the creaminess
- 1 teaspoon sugar Adds a touch of sweetness to the dressing
- 2 teaspoons Dijon mustard Introduces a bit of sharpness and depth
- 1/2 teaspoon Worcestershire sauce Enhances the savory flavor
- 1/2 teaspoon salt Seasons the dressing
- 1/2 teaspoon black pepper Adds a mild spice to the dressing
- For the Salad:
- 3 cups cooked and drained macaroni pasta Acts as the base, providing substance and texture
- 3 cups chopped romaine lettuce Adds a crisp and fresh layer to the salad
- 1/2 red bell pepper diced (Contributes sweetness and a pop of color)
- 1/4 cup finely diced red onion Adds a sharp, tangy flavor
- 1/2 cup thawed frozen green peas Brings a slight sweetness and vibrant green color
- 1/3 cup chopped celery Adds crunch and freshness
- 1 1/2 cups diced ham Provides a savory, salty element to the salad
- 1/3 cup black olives Offers a briny contrast to the other flavors
- 1/2 cup shredded cheddar cheese Adds a rich, creamy, and tangy finish to the salad
Instructions
- Prepare the Dressing: In a small bowl, whisk together 1/2 cup mayonnaise, 3/4 cup sour cream, 2 teaspoons white wine vinegar, 1 teaspoon sugar, 2 teaspoons Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until smooth. Set aside.
- Assemble the Salad: In a large trifle bowl or clear glass dish, layer the salad starting with 3 cups chopped romaine lettuce, followed by 3 cups cooked and drained macaroni pasta, 1/2 red bell pepper (diced), 1/4 cup finely diced red onion, 1/2 cup thawed frozen green peas, 1/3 cup chopped celery, 1 1/2 cups diced ham, and 1/3 cup black olives. Drizzle the prepared dressing over the top, then sprinkle 1/2 cup shredded cheddar cheese over the salad.
- Chill and Serve: Cover the salad tightly with plastic wrap and refrigerate for at least 5 hours, or overnight, to allow the flavors to meld together. Before serving, toss the salad to distribute the dressing evenly.
