Layered Pasta Salad

This is a classic and delicious layered pasta salad recipe! It’s perfect for potlucks, BBQs, or as a make-ahead side dish. The layering makes it look beautiful in a trifle bowl or a large glass serving dish.

Here is the recipe broken down for clarity, with a few helpful tips for assembly and make-ahead instructions.

Layered Pasta Salad

This vibrant and satisfying salad features layers of pasta, fresh veggies, ham, and cheese, all brought together with a creamy, tangy dressing.

Yields: 8-10 servings
Prep time: 25 minutes
Chill time: At least 2 hours

Dressing

• 1/2 cup mayonnaise

• 3/4 cup sour cream

• 2 teaspoons white wine vinegar

• 1 teaspoon granulated sugar

• 2 teaspoons Dijon mustard

• 1/2 teaspoon Worcestershire sauce

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

Salad

• 3 cups macaroni pasta, cooked and drained (elbows or shells work great)

• 3 cups chopped romaine lettuce

• 1/2 of a red bell pepper, diced (about 1/2 cup)

• 1/4 cup red onion, finely diced

• 1/2 cup frozen green peas, thawed

• 1/3 cup chopped celery

• 1 1/2 cups diced ham (about 1/2 lb)

• 1/3 cup black olives (sliced or whole, as preferred)

• 1/2 cup shredded cheddar cheese

Instructions

1. Make the Dressing: In a small bowl or a large measuring cup, whisk together all the dressing ingredients: mayonnaise, sour cream, white wine vinegar, sugar, Dijon mustard, Worcestershire sauce, salt, and pepper until smooth and well combined. Set aside.

2. Prepare the Pasta: Cook the macaroni according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool it down quickly. Let it drain thoroughly.

3. Choose Your Dish: Select a large, clear glass bowl (like a trifle bowl) or a large salad bowl for serving. The clear dish is great for showing off the beautiful layers.

4. Assemble the Layers: This order works well to keep the lettuce from getting too soggy and to create a pretty presentation.

   • Bottom Layer: Spread the cooled, drained macaroni in an even layer on the bottom of the bowl. Pour about half of the prepared dressing over the pasta and spread it as best you can.

   • Second Layer: Evenly distribute the chopped romaine lettuce over the pasta.

   • Third Layer: Sprinkle the diced red bell pepper, followed by the finely diced red onion, and the chopped celery over the lettuce.

   • Fourth Layer: Scatter the thawed green peas evenly over the vegetables.

   • Fifth Layer: Distribute the diced ham in a single layer over the peas.

   • Sixth Layer: Sprinkle the black olives over the ham.

   • Top Layer: Finish by sprinkling the shredded cheddar cheese over the very top. (If you are not serving immediately, you might wait to add the cheese until closer to serving, but it’s fine to add it now).

5. Final Step – Add Remaining Dressing: Just before serving, drizzle the remaining dressing over the top of the salad. You can spread it gently, being careful not to disturb the layers too much.

6. Serve: To serve, use a large spoon to scoop all the way down to the bottom, ensuring each serving gets a bit of every layer.

Make-Ahead Tips

• For best results: Assemble the entire salad without the dressing and without the final layer of cheese. Cover tightly with plastic wrap and refrigerate for up to 24 hours.

• When ready to serve: Sprinkle the shredded cheddar cheese on top, pour over the remaining dressing, and serve.

Enjoy your beautiful and delicious Layered Pasta Salad