Why You’ll Love This Recipe

This salad is a delightful twist on the classic pasta salad. The layering technique not only makes for a visually stunning presentation but also allows each bite to be a perfect mix of pasta, fresh vegetables, and creamy dressing. It’s the ideal dish for picnics, potlucks, or casual weeknight dinners. Plus, it’s vegetarian-friendly and packed with nutrients from the fresh veggies and protein-rich eggs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pasta and Grains:
225 grams dried rotini or penne pasta, cooked, rinsed under cold water, and cooled

Dressing:
240 milliliters ranch or Italian dressing

Vegetables:
150 grams cherry tomatoes, halved
1 medium cucumber, diced
1 medium red bell pepper, diced
70 grams red onion, thinly sliced
425 grams sweet corn kernels, drained
425 grams black olives, drained and sliced
140 grams frozen peas, thawed
60 grams baby spinach or mixed salad greens

Protein and Dairy:
4 hard-boiled eggs, peeled and sliced
115 grams cheddar cheese, shredded

Seasoning:
Salt, to taste
Black pepper, to taste

Directions

Step 1 – Boil Pasta:
Boil the pasta in salted water according to the package instructions until al dente. Rinse the pasta thoroughly under cold running water and drain well.

Step 2 – Prepare Vegetables and Protein:
While the pasta cools, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber and red bell pepper, slicing the red onion, and draining the corn and olives. Slice the hard-boiled eggs and set aside.

Step 3 – Assemble the Layers:
In a large transparent serving bowl, start by layering the cooled pasta at the bottom. Drizzle a portion of the dressing over the pasta to lightly coat it.

Step 4 – Layer the Vegetables and Cheese:
Evenly distribute the thawed peas 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. Then, sprinkle the shredded cheddar cheese across the top.

Step 5 – Add Olives and Greens:
Scatter the sliced black olives over the cheese, then layer the baby spinach or mixed salad greens on top, covering the previous layers.

Step 6 – Add Eggs and Final Dressing:
Place the sliced hard-boiled eggs on top of the salad, and pour the remaining dressing over the entire bowl to ensure even coverage.

Step 7 – Chill and Serve:
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together. Before serving, gently mix the layers or serve in individual portions to maintain the visible layers.

Servings and timing

Servings: 8
Prep time: 25 minutes
Cook time: 10 minutes
Total time: 35 minutes

Variations

• Vegan Version: Swap the cheddar cheese for a dairy-free cheese alternative, and replace the hard-boiled eggs with tofu or chickpeas for protein.

• Add Grilled Chicken: For an extra protein boost, layer in grilled chicken slices or cubes for a more hearty dish.

• Spicy Kick: Add a jalapeño or a sprinkle of red pepper flakes to the dressing or directly on the veggies for a spicy twist.

• Other Veggies: You can add other veggies such as roasted red peppers, avocado, or olives for more flavor.

• Gluten-Free: Use gluten-free pasta for a completely gluten-free version.

Storage/Reheating

Store the layered pasta salad in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed chilled and should be eaten within a few days to maintain its freshness and texture. If the salad begins to wilt, you can refresh it with a little more dressing before serving.

FAQs

Can I prepare this salad ahead of time?

Yes, this salad is perfect for making ahead. Prepare it the night before and refrigerate to allow the flavors to meld.

Can I use a different dressing?

Absolutely! You can substitute ranch with a vinaigrette or creamy Italian dressing depending on your preferences.

Can I use a different type of cheese?

Yes, you can substitute the cheddar cheese with mozzarella, feta, or even a vegan cheese to suit your taste.

Can I add more protein to this salad?

Yes, adding grilled chicken, tofu, would work well in this salad.

How do I prevent the pasta from getting soggy?

Make sure the pasta is completely cooled before assembling the salad, and avoid over-soaking the pasta in dressing. The dressing should lightly coat the pasta without making it too wet.

Can I use canned corn instead of frozen?

Yes, canned corn works just as well. Just be sure to drain and rinse it thoroughly before using.

Can I make this salad gluten-free?

Yes, simply use gluten-free pasta to make this salad gluten-free.

How do I keep the layers visible when serving?

You can serve the salad as individual portions or gently mix it to preserve the layers just before serving.

Can I freeze this pasta salad?

It’s not recommended to freeze the salad, as the texture of the veggies and pasta may change after freezing. It’s best served fresh or stored in the refrigerator for a few days.

What kind of pasta should I use?

Rotini or penne pasta works best because the shapes hold the dressing and veggies well, but any pasta shape you prefer will work.

Conclusion

This Layered Pasta Salad Bowl is the perfect combination of fresh, colorful veggies, tender pasta, and creamy dressing, making it an ideal dish for any occasion. It’s easy to prepare, customizable, and visually stunning, offering a delightful mix of textures and flavors that everyone will enjoy. Whether served at a picnic, potluck, or weeknight dinner, it’s sure to be a crowd-pleaser!