Fresh Layered Pasta Salad with Veggies and Cheese (Print version)

A colorful make-ahead layered pasta salad with rotini, fresh veggies, cheddar, mozzarella, and a creamy herb dressing.

# Ingredients:

For the salad

01 - 12 oz (340 g) rotini pasta
02 - 1 cup (140 g) frozen peas
03 - 2 cups (90 g) chopped romaine lettuce
04 - 1 pint (300 g) cherry tomatoes, halved
05 - 1 English cucumber, seeded and diced
06 - 1 red or yellow bell pepper, diced
07 - 1 cup (90 g) small broccoli florets
08 - 1/4 cup (35 g) finely diced red onion
09 - 1 cup (115 g) cubed sharp cheddar cheese
10 - 1 cup (115 g) cubed mozzarella cheese

For the creamy herb dressing

11 - 1/2 cup (120 g) mayonnaise
12 - 1/3 cup (80 g) plain Greek yogurt
13 - 3 tablespoons red wine vinegar
14 - 2 tablespoons olive oil
15 - 1 tablespoon Dijon mustard
16 - 1 teaspoon honey
17 - 1/2 teaspoon garlic powder
18 - 3/4 teaspoon kosher salt, plus more for pasta water
19 - 1/2 teaspoon black pepper
20 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the rotini until just tender, adding the peas during the last minute of cooking.
02 - Drain the pasta and peas, rinse briefly with cool water, and spread them out for 5 minutes so they stop steaming.
03 - In a bowl, whisk mayonnaise, Greek yogurt, vinegar, olive oil, Dijon, honey, garlic powder, salt, pepper, and parsley until smooth.
04 - Chop the romaine, tomatoes, cucumber, bell pepper, broccoli, and red onion into bite-size pieces. Pat any wet vegetables dry.
05 - In a large clear bowl, layer romaine, cooled pasta and peas, tomatoes, cucumber, bell pepper, broccoli, red onion, cheddar, and mozzarella.
06 - Spoon the dressing over the top, cover, and refrigerate for at least 1 hour. Toss gently just before serving.

# Good to know:

01 - Best chilled for 1 to 4 hours before serving.
02 - Reserve a little dressing to refresh leftovers.
03 - Use a clear serving bowl if you want the layers to show.

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