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Layered Pasta Salad recipe

Layered Pasta Salad

This layered pasta salad is colorful, fresh, and perfect for parties, potlucks, or meal prep. Made with tender pasta, crisp vegetables, cheese, and a flavorful dressing, it stays fresh longer thanks to smart layering and simple ingredients.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Italian-Inspired
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked short pasta rotini or penne
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • ¾ cup bell peppers chopped
  • ½ cup red onion finely sliced
  • 1 cup shredded cheddar or mozzarella cheese
  • ½ cup olives or cooked protein optional
  • ¾ cup Italian or creamy salad dressing
  • Salt and black pepper to taste
  • Fresh parsley or basil for garnish optional

Method
 

  1. Cook pasta in salted water until al dente. Drain, rinse with cold water, and set aside.
  2. Lightly season the pasta with salt and pepper.
  3. In a clear serving bowl, add pasta as the first layer.
  4. Layer cucumbers, bell peppers, and red onion evenly over the pasta.
  5. Add cheese and optional protein or olives as the next layer.
  6. Finish with cherry tomatoes on top.
  7. Pour dressing evenly over the salad or add just before serving.
  8. Chill for at least 30 minutes before serving. Gently toss if desired.

Notes

  • For best texture, add dressing just before serving if making ahead.
  • Use firm vegetables to prevent excess moisture.
  • This salad keeps well in the refrigerator for up to 3 days.