Layered Pasta Salad Bowl
A vibrant and hearty layered pasta salad filled with crisp veggies, creamy dressing, and protein-packed eggs—perfect for potlucks, BBQs, or make-ahead lunches.
Ingredients
Pasta and Grains:
- 8 ounces dried rotini or penne pasta cooked, rinsed, and cooled
Dressing:
- 1 cup ranch or Italian dressing
Vegetables:
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced
- 1 medium red bell pepper diced
- ½ cup red onion thinly sliced
- 1½ cups sweet corn kernels drained
- 1½ cups black olives drained and sliced
- 1 cup frozen peas thawed
- 2 cups baby spinach or mixed salad greens
Protein and Dairy:
- 4 hard-boiled eggs peeled and sliced
- 1 cup shredded cheddar cheese
Seasoning:
- Salt to taste
- Black pepper to taste
Instructions
- Boil the pasta in salted water until al dente. Drain and rinse with cold water. Let it cool completely.
- Spread the pasta in a clear serving bowl. Drizzle a little dressing over it.
- Layer on the peas, corn, cherry tomatoes, cucumber, bell pepper, and red onion. Add a pinch of salt and pepper after each.
- Sprinkle shredded cheddar on top. Add sliced black olives.
- Layer spinach or mixed greens. Top with sliced boiled eggs.
- Drizzle the rest of the dressing on top. Cover and chill for at least 1 hour.
- Serve cold. Toss gently or scoop to keep the layers.