Layered Pasta Salad Bowl (Print Version)
Fresh pasta layers combine with veggies, cheese, and creamy dressing for a flavorful, colorful salad bowl.
# Ingredients:
→ Pasta and Grains
01 -
225 grams dried rotini or penne pasta, cooked, rinsed under cold water, and cooled
→ Dressing
02 -
240 milliliters ranch or Italian dressing
→ Vegetables
03 -
150 grams cherry tomatoes, halved
04 -
1 medium cucumber, diced
05 -
1 medium red bell pepper, diced
06 -
70 grams red onion, thinly sliced
07 -
425 grams sweet corn kernels, drained
08 -
425 grams black olives, drained and sliced
09 -
140 grams frozen peas, thawed
10 -
60 grams baby spinach or mixed salad greens
→ Protein and Dairy
11 -
4 hard-boiled eggs, peeled and sliced
12 -
115 grams cheddar cheese, shredded
→ Seasoning
13 -
Salt, to taste
14 -
Black pepper, to taste
# Instructions:
01 -
Boil pasta in salted water until al dente, following package instructions. Rinse thoroughly under cold running water and drain well. Prepare all vegetables, cheese, and eggs as indicated.
02 -
In a large, transparent serving bowl, arrange an even layer of cooled pasta. Drizzle a portion of the dressing to lightly coat the pasta.
03 -
Distribute peas evenly over the pasta, followed by sweet corn, cherry tomatoes, diced cucumber, red bell pepper, and sliced red onion. After each addition, season lightly with salt and black pepper. Sprinkle shredded cheddar cheese across the vegetable layers.
04 -
Scatter sliced black olives atop the cheese. Layer baby spinach or mixed greens next, covering the previous layers.
05 -
Place sliced hard-boiled eggs on top. Pour the remaining dressing over the entire salad to ensure even distribution.
06 -
Cover the bowl and refrigerate for a minimum of 1 hour to allow flavors to meld. Present chilled; gently mix just prior to serving, or portion to preserve visible layering.
# Notes:
01 -
Ensure all ingredients are completely cooled before assembling to maintain crisp textures and vibrant layers.