Layered Pasta Salad Stack (Print version)

A dramatic chilled pasta salad built in a springform pan with rotini, crisp veggies, salami, eggs, cheddar, and creamy dressing, then unmolded and sliced into wedges that reveal every stunning layer.

# Ingredients:

For the pasta base

01 - 8 oz (225 g) dry rotini pasta
02 - 2 tablespoons Italian dressing (to toss the warm pasta)
03 - Salt for the pasta water

For the layers

04 - 2 cups romaine lettuce, finely shredded
05 - 1 cup (150 g) cherry tomatoes, halved
06 - 1 cup (130 g) English cucumber, diced small
07 - 1/3 cup (40 g) red onion, very thinly sliced
08 - 1/2 cup (60 g) sliced black olives, drained and blotted dry
09 - 1 red bell pepper, diced
10 - 6 oz (170 g) salami or cooked ham, diced
11 - 4 large hard-boiled eggs, sliced
12 - 1 cup (115 g) sharp cheddar, shredded or cubed

For the creamy dressing

13 - 3/4 cup (180 g) mayonnaise
14 - 1/4 cup (60 g) sour cream
15 - 2 tablespoons red wine vinegar
16 - 1 teaspoon garlic powder
17 - 1 teaspoon dried Italian seasoning
18 - Salt and black pepper to taste

For garnish

19 - 3 tablespoons real bacon bits or 4 strips crispy bacon, crumbled
20 - 2 tablespoons fresh parsley or chives, chopped

# Instructions:

01 - Boil rotini in generously salted water until just al dente, 8 to 10 minutes. Drain and rinse under cold water. Toss immediately with 2 tablespoons of Italian dressing, spread on a sheet pan, and cool completely.
02 - Whisk together the mayonnaise, sour cream, red wine vinegar, garlic powder, Italian seasoning, salt, and black pepper until smooth and creamy. Taste and adjust seasoning. Set aside.
03 - Lay a large sheet of plastic wrap inside a 9-inch springform pan, pressing it flat against the bottom and up the inner sides with several inches of overhang all around.
04 - Press the cooled pasta firmly into the bottom as an even layer about 1 inch thick. Add the romaine, then layer the tomatoes cut-side up, cucumber, red onion, olives, and bell pepper, pressing each layer gently before adding the next.
05 - Spread the salami over the vegetables, arrange the egg slices in an even flat layer, and top with the shredded cheddar. Pour the dressing evenly over the cheese and smooth it to the edges with a spatula.
06 - Fold the plastic wrap over the top and refrigerate for at least 2 hours or overnight. When ready, unclip the springform ring and lift it straight up. Peel back the plastic from the sides, transfer the stack to a platter, scatter with bacon bits and fresh herbs, and slice into wedges with a sharp knife, wiping the blade between cuts.

# Good to know:

01 - Chilling time: at least 2 hours. Overnight gives the best flavor and the cleanest slices.
02 - Best served on the day of assembly or the following day. Lettuce softens noticeably after 48 hours.

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