Here’s a vibrant Layered Pasta Salad recipe—perfect for potlucks, BBQs, or meal prep! This colorful, no-mix dish stays beautifully layered until serving, then gets tossed with a zesty dressing.
Layered Pasta Salad 🥗🍝
Prep Time: 20 mins | Chill Time: 2+ hours | Servings: 8-10
Ingredients:
For the Salad Layers (Bottom to Top):
- 8 oz (225g) rotini or penne pasta, cooked & cooled
- 1 cup Italian dressing (divided – use ½ cup for pasta layer)
- 1½ cups cherry tomatoes, halved
- 1 English cucumber, diced
- 1 red onion, thinly sliced
- 1 bell pepper (any color), diced
- 1 cup black olives, sliced
- 8 oz (225g) mozzarella pearls or cubed cheese
- ½ cup pepperoni slices (optional)
- 3 oz (85g) fresh basil or baby spinach, chopped
For the Dressing (if not using bottled):
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tbsp honey
- 1 garlic clove, minced
- 1 tsp Italian seasoning
- Salt & pepper to taste
Topping:
- ¼ cup grated Parmesan
- Extra basil for garnish
Instructions:
1. Prep the Pasta
- Cook pasta al dente, rinse under cold water, and toss with ½ cup dressing. Spread in a clear trifle bowl or 9×13-inch dish as the base layer.
2. Layer Ingredients
- Add remaining ingredients in order listed, pressing gently between layers.
- Drizzle remaining dressing over the top (or wait to add homemade dressing before serving).
3. Chill & Serve
- Cover and refrigerate at least 2 hours (overnight is best).
- Before serving, sprinkle with Parmesan and garnish with basil. Toss at the table for drama!
Tips & Variations:
✨ Make Ahead: Stays fresh for 3 days in the fridge.
🌱 Vegetarian: Skip pepperoni, add chickpeas or artichokes.
🥓 Meat Lovers: Add crispy bacon or salami.
🧀 Creamy Twist: Add a ranch-dressed layer of shredded lettuce.
This salad is a showstopper with minimal effort! Want a Greek-style version with feta and oregano? 😊