Easy Layered Pasta Salad (Print version)
A colorful make-ahead pasta salad layered with vegetables, ham, cheese, and creamy ranch dressing for potlucks, cookouts, and family meals.
# Ingredients:
For the salad
01 -
8 oz (225 g) small pasta shells or rotini
02 -
1 teaspoon kosher salt, for the pasta water
03 -
3 cups chopped romaine lettuce, washed and dried
04 -
1 cup (140 g) frozen peas, thawed and drained
05 -
1 cup (150 g) cherry tomatoes, halved
06 -
1 cup (130 g) diced cucumber
07 -
1/2 cup (55 g) thinly sliced red onion
08 -
1/2 cup (70 g) sliced black olives, drained
09 -
1 cup (150 g) diced smoked ham
10 -
1 cup (115 g) shredded or cubed cheddar cheese
For the creamy dressing
11 -
1/2 cup (115 g) mayonnaise
12 -
1/2 cup (120 ml) ranch dressing
13 -
1 tablespoon white vinegar
14 -
1 teaspoon Dijon mustard
15 -
1/4 teaspoon black pepper
16 -
Salt, to taste
# Instructions:
01 -
Bring a pot of salted water to a boil. Cook the pasta until al dente according to the package directions, then drain, rinse under cold water, and let it drain well.
02 -
In a small bowl, whisk mayonnaise, ranch dressing, vinegar, Dijon, black pepper, and a small pinch of salt until smooth. Taste and adjust lightly.
03 -
In a clear 3-quart bowl, spread the chopped romaine in an even layer. Add the cooled pasta over the lettuce.
04 -
Layer the peas, tomatoes, cucumber, red onion, and olives over the pasta, keeping each layer even so the colors show through the bowl.
05 -
Scatter the ham and cheddar over the vegetables. Spoon the dressing over the top and spread it gently to the edge of the bowl.
06 -
Cover and refrigerate for at least 2 hours. Just before serving, toss gently from the bottom so the dressing coats every layer.
# Good to know:
01 -
Chill at least 2 hours before serving for the best texture.
02 -
Best eaten within 3 days when stored covered in the refrigerator.
03 -
Use a clear bowl or trifle dish to show the layers.