Layered Pasta Salad is an absolute summer classic in our book. No bbq, picnic, or potluck would be complete without it.
There are countless delicious versions out there, but if you’re looking to dress up this summer staple a Layered Pasta Salad is a must-try! Vibrant layers of pasta, veggies, and ham are mixed with a tangy dressing for a salad that is sure to impress family and friends alike!
It’s a make-ahead dish so you have one less thing to worry about when entertaining or trying to get out the door to your event.
Ingredients
DRESSING
1/2 cup mayo
¾ cup sour cream
2 teaspoons white wine vinegar
1 teaspoon sugar
2 teaspoon dijon mustard
½ teaspoon Worcestershire sauce
1/2 teaspoon salt
½ teaspoon black pepper
SALAD
3 cups macaroni pasta, cooked and drained
3 cups chopped romaine lettuce
Half of 1 red bell pepper, diced
¼ cup red onion, finely diced
½ cup frozen green peas, thawed
⅓ cup chopped celery
1 ½ cups diced ham
⅓ cup black olives
½ cup shredded cheddar cheese
How To Make Layered Pasta Salad
In a small bowl, mix together mayo, sour cream, vinegar, sugar, dijon, Worcestershire, salt, and pepper.
In a large trifle bowl or glass dish, begin layering the ingredients: lettuce first, then pasta, peppers, red onions, peas, celery, ham, olives, dressing, and cheese.
Cover tightly and refrigerate for at least 5 hours.
Toss right before serving.
To store your Layered Pasta Salad:
Before serving: Keep the salad tightly covered with plastic wrap or in an airtight container in the fridge.
Since it’s best chilled, it should be refrigerated for at least 5 hours, or overnight. The layers help keep things crisp, so don’t toss it until right before serving.
After serving: If it’s already been tossed, store leftovers in an airtight container in the fridge. It will stay fresh for 2 to 3 days, though the lettuce might start to wilt after a day or so.
Do not freeze: Mayo and sour cream–based dressings don’t freeze well, and the veggies and pasta can turn mushy once thawed.
Variations:
1. Protein Swaps:
Use chopped rotisserie chicken, turkey, or bacon instead of ham.
For a vegetarian version, leave out the meat or sub in chickpeas or white beans.
2. Cheese Options:
Try crumbled feta, shredded Monterey Jack, or Swiss for a twist.
Add a little Parmesan on top for extra flavor.
3. Pasta Options:
Swap macaroni for rotini, shells, or even whole wheat or chickpea pasta.
4. Veggie Boost:
Add cucumbers, cherry tomatoes (cut in half), corn, or shredded carrots.
For crunch, toss in some sunflower seeds or chopped pickles.
5. Dressing Twists:
Add a dash of hot sauce or cayenne to the dressing for a spicy kick.
Mix in some fresh chopped herbs like dill, parsley, or chives.
Tips:
Layer smart: Always keep the lettuce at the bottom and the dressing on top to prevent sogginess before tossing.
Make ahead: You can prep everything a day ahead, just wait to add the lettuce until a few hours before serving if you’re concerned about texture.
Serve cold: This salad tastes best fully chilled—perfect for cookouts, potlucks, or make-ahead lunches.
Toss just before serving: Keeps the layers beautiful and textures fresh until it’s go-time.
Per Serving (1/8 of recipe):
Calories: ~370
Total Fat: ~25g
Saturated Fat: ~6g
Cholesterol: ~45mg
Sodium: ~700mg
Carbohydrates: ~22g
Fiber: ~2g
Sugars: ~3g
Protein: ~11g
Notes:
The bulk of the fat comes from the mayo, sour cream, and cheese.
You can lighten it up by using light mayo/sour cream or swapping with Greek yogurt.
Reduce sodium by using low-sodium ham and rinsing the olives.
Add more veggies or fiber-rich pasta to boost nutrition.