Here’s a colorful, make-ahead Layered Pasta Salad—perfect for potlucks, BBQs, and family gatherings 🍝🥗
🥗 Layered Pasta Salad
Ingredients
Salad Layers
- 12 oz rotini or bowtie pasta, cooked & cooled
- 1½ cups cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup sweet peas (fresh or frozen, thawed)
- 1 cup cheddar or Colby-Jack cheese, shredded
- ½ cup red onion, finely chopped
- ½ cup black olives, sliced (optional)
- 6 slices bacon, cooked & crumbled
Dressing
- 1 cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- Salt & black pepper, to taste
Instructions
- Cook pasta according to package directions. Drain, rinse with cold water, and cool completely.
- In a clear trifle bowl or 9×13 dish, layer in this order:
- Pasta
- Tomatoes
- Cucumbers
- Peas
- Cheese
- Red onion
- Olives (if using)
- In a bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper.
- Spread dressing evenly over the top, sealing to the edges.
- Sprinkle with bacon.
- Cover and refrigerate at least 4 hours or overnight.
- Toss gently before serving or serve layered.
🌟 Tips & Variations
- Use Italian dressing instead of creamy for a lighter version
- Add grilled chicken or ham for protein
- Swap peas for broccoli or bell peppers
- Best when chilled overnight
If you want, I can also share a Southern-style version, Italian layered pasta salad, or a low-mayo version 😊
