Layered Pasta Salad is the ultimate make-ahead dish that brings color, texture, and flavor to any table.
With its eye-catching layers of crisp vegetables, tender pasta, savory ham, and creamy dressing, it’s as beautiful as it is delicious.
Perfect for potlucks, picnics, or family dinners, this salad is a guaranteed crowd-pleaser. The best part?
It can be prepped in advance, allowing the flavors to meld together while you focus on enjoying your gathering.
INGREDIENTS:
1/2 cup mayonnaise
¾ cup sour cream.
2 teaspoons white wine vinegar
1 teaspoon sugar.
2 teaspoons Dijon mustard
½ teaspoon teaspoon Worcestershire sauce.
1/2 teaspoon salt
½ teaspoon black pepper.
SALAD
3 cups cooked and drained pasta
3 cups lettuce, chopped.
Half red bell pepper, diced
¼ cup red onion, finely chopped.
½ cup green peas, frozen
⅓ cup celery, chopped.
1 ½ cups diced ham
⅓ cup black olives
½ cup grated cheddar cheese.
INSTRUCTIONS:
In a small bowl, mix mayonnaise, sour cream, vinegar, sugar, Dijon, Worcestershire, salt and pepper.
Start by placing the ingredients on a large plate or glass bowl: lettuce first, then pasta, peppers, red onion, peas, celery, ham, olives, sauce, and cheese.
Cover tightly and place in the refrigerator for at least 5 hours.
Mix well before serving.
Try it now!! It’s really worth it, check out the related posts below for an easy recipe like this
Here are the variations and storage tips for your Layered Pasta Salad:
Variations
Protein Swap: Use grilled chicken, turkey, or cooked bacon instead of ham for a different flavor profile.
Vegetarian Option: Omit the ham and add chickpeas, hard-boiled eggs, or cubed cheese for protein.
Different Pasta Shapes: Try rotini, bowtie (farfalle), or shell pasta for added texture and fun presentation.
Dressing Change: Swap the creamy dressing for a zesty Italian or ranch dressing for a lighter, tangier flavor.
Add Crunch: Include sunflower seeds, slivered almonds, or crushed croutons just before serving for a crunchy bite.
Make it Tex-Mex: Replace the olives with black beans, add corn and diced avocado, and use a Southwest ranch dressing.
Do Not Freeze: Freezing is not recommended, as the creamy dressing and fresh vegetables can separate or become soggy once thawed.
Make Ahead Tip: Assemble the salad (without dressing or cheese) up to a day in advance. Add the dressing and cheese just before refrigerating for best results.
Let me know if you’d like a printable version or want help creating a potluck-ready version of this dish!
