Layered Pasta Salad Recipe

Layered Pasta Salad is a delightful and colorful dish that is perfect for picnics, potlucks, or as a refreshing side dish for any occasion. This salad combines fresh vegetables, savory ham, and a creamy dressing, making it a crowd-pleaser that everyone will love. The recipe involves preparing a creamy dressing with mayo, sour cream, white wine vinegar, sugar, Dijon mustard, Worcestershire sauce, salt, and black pepper. The salad is then assembled in layers starting with macaroni pasta, followed by romaine lettuce, diced red bell pepper, finely diced red onion, thawed green peas, chopped celery, diced ham, and black olives. The salad is finished with a drizzle of the dressing and a sprinkle of shredded cheddar cheese. After chilling for at least an hour, the flavors meld together beautifully, making it ready to serve and enjoy.

Layered Pasta Salad is a delightful and colorful dish that is perfect for picnics, potlucks, or as a refreshing side dish for any occasion. This salad combines fresh vegetables, savory ham, and a creamy dressing, making it a crowd-pleaser that everyone will love.

INGREDIENTS

• Mayo: 1/2 cup. Provides a creamy base for the dressing.
• Sour Cream: 3/4 cup. Adds tanginess and creaminess to the dressing.
• White Wine Vinegar: 2 teaspoons. Adds a slight acidity to balance the flavors.
• Sugar: 1 teaspoon. Adds a touch of sweetness to the dressing.
• Dijon Mustard: 2 teaspoons. Adds a bit of tang and depth of flavor.
• Worcestershire Sauce: 1/2 teaspoon. Provides umami and a slight tang.
• Salt: 1/2 teaspoon. Enhances the overall flavor.
• Black Pepper: 1/2 teaspoon. Adds a touch of spice.
• Macaroni Pasta: 3 cups, cooked and drained. Forms the base layer of the salad.
• Romaine Lettuce: 3 cups, chopped. Adds a fresh and crunchy layer.
• Red Bell Pepper: 1/2, diced. Adds sweetness and color.
• Red Onion: 1/4 cup, finely diced. Adds a bit of sharpness and crunch.
• Frozen Green Peas: 1/2 cup, thawed. Adds a pop of color and sweetness.
• Celery: 1/3 cup, chopped. Adds crunch and freshness.
• Diced Ham: 1 1/2 cups. Adds savory flavor and protein.
• Black Olives: 1/3 cup. Adds a salty, briny flavor.
• Cheddar Cheese: 1/2 cup, shredded. Adds a delicious cheesy finish.

INSTRUCTIONS

Step 1:

Prepare the Dressing: In a small mixing bowl, whisk together the mayo, sour cream, white wine vinegar, sugar, Dijon mustard, Worcestershire sauce, salt, and black pepper until smooth and well combined. Set aside. This creamy dressing will coat all the layers of the salad, adding flavor and moisture.

Step 2:

Assemble the Salad: In a large glass trifle dish or serving bowl, begin layering the ingredients. Start with a layer of cooked and drained macaroni pasta at the bottom of the dish. This forms the base of your salad and ensures that every bite includes some pasta.

Step 3:

Add the Lettuce: Next, add a layer of chopped romaine lettuce on top of the pasta, spreading it out evenly. This layer adds a fresh, crunchy texture to the salad.

Step 4:

Layer the Vegetables: Continue layering with diced red bell pepper, finely diced red onion, thawed green peas, chopped celery, diced ham, and black olives, ensuring each layer is evenly distributed. Each of these layers adds its unique flavor and texture to the salad.

Step 5:

Drizzle with Dressing: Once all the layers are in place, drizzle the prepared dressing evenly over the top of the salad, covering all the ingredients. This step ensures that the dressing reaches every layer, adding creaminess and flavor throughout.

Step 6:

Top with Cheese: Finish off the salad by sprinkling shredded cheddar cheese over the dressing layer, adding a delicious cheesy finish that ties all the flavors together.

Step 7:

Chill and Serve: Cover the layered pasta salad with plastic wrap or a lid and refrigerate for at least 1 hour before serving to allow the flavors to meld together. Serve chilled and enjoy! This step helps the flavors to blend and the salad to firm up slightly, making it easier to serve.

Serving and Storage Tips

• Serve the layered pasta salad chilled for the best flavor and texture. It’s perfect for picnics, potlucks, or as a side dish for any meal.
• For an attractive presentation, use a clear glass trifle dish or a large bowl to show off the beautiful layers.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• If the salad has been sitting for a while, give it a gentle toss before serving to redistribute the dressing.
• Feel free to customize the salad by adding your favorite vegetables, such as cherry tomatoes, cucumbers, or shredded carrots.

Helpful Notes

• To save time, you can cook the pasta and prepare the dressing a day ahead. Store them separately in the refrigerator until you’re ready to assemble the salad.
• For a vegetarian version, omit the ham and add more vegetables or a plant-based protein.
• If you prefer a lighter dressing, use Greek yogurt instead of mayo and sour cream.
• Ensure the pasta is well-drained and cooled before layering it into the salad to prevent it from becoming soggy.

Tips from Well-Known Chefs

• Chef Bobby Flay suggests adding a splash of lemon juice to the dressing for extra freshness and a bit of acidity.
• Chef Ina Garten recommends using high-quality mayonnaise and Dijon mustard for the best flavor in the dressing.
• Chef Jamie Oliver advises using a mix of colorful bell peppers to make the salad more visually appealing and flavorful.