Layered Pasta Salad

Here’s a classic Layered Pasta Salad that’s colorful, make-ahead friendly, and perfect for gatherings.

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🥗 Layered Pasta Salad

🛒 Ingredients

Salad Layers:

• 3 cups rotini or shell pasta (cooked, drained, cooled)
• 1½ cups cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup bell peppers (any color), diced
• ½ cup red onion, finely chopped
• 1 cup frozen peas (thawed)
• 1 cup shredded cheddar cheese
• 6–8 slices cooked bacon, crumbled (optional)
• 2 cups chopped romaine or iceberg lettuce

Creamy Dressing:

• 1 cup mayonnaise
• ¾ cup sour cream (or Greek yogurt)
• 1 tablespoon sugar
• 1–2 teaspoons apple cider vinegar
• Salt and black pepper to taste

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👩‍🍳 Instructions

1. Cook Pasta:
   Cook pasta according to package directions. Drain, rinse with cold water, and cool completely.
2. Make Dressing:
   In a bowl, whisk together mayonnaise, sour cream, sugar, vinegar, salt, and pepper until smooth.
3. Layer the Salad (in a clear bowl for best look):
   • Pasta (bottom layer)
   • Tomatoes
   • Cucumber
   • Bell peppers
   • Red onion
   • Peas
   • Lettuce
   • Spread dressing evenly over the top, sealing to the edges
   • Sprinkle cheese and bacon on top
4. Chill:
   Cover and refrigerate at least 4 hours (overnight is best).
5. Serve:
   Toss before serving or scoop down through the layers to keep the layered look.

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🌟 Tips

• Add diced ham or grilled chicken for a heartier version.
• Swap cheddar for mozzarella or Colby Jack.
• Use ranch dressing instead of the homemade dressing for a shortcut.

If you’d like a lighter version, an Italian-style version, or one without mayo, I can share that too!