Melissa RayneLet’s talk summer food. If you’ve ever shown up to a potluck, picnic, or family BBQ and wondered what to bring, this Layered Pasta Salad is my forever answer. L’ve made it more times than I can count, And I can promise you: The bowl is always scraped clean.
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There’s just something about it—the colors, the crunch, the creamy tangy dressing—that makes it a total crowd-pleaser. It’s got everything: salty ham, tender pasta, crisp lettuce, pops of veggies, and that glorious homemade dressing that soaks into every bite. Oh, and it’s make-ahead, so you can prep it in the morning and not give it another thought until it’s time to eat.
Why You’ll Love This Salad
- It’s a looker! The layers of colors just beg to be shown off in a big glass bowl.
- It’s a make-ahead wonder. Honestly, it tastes even better after a few hours in the fridge.
- It feeds a crowd. You can easily double. (or triple!) the recipe for bigger parties.
- You can make it your own. Swap out the ham for chicken, add more veggies, leave out the olives—there are no rules.
Ingredients
For the Dressing
- ½ cup mayo
- ¾ cup sour cream
- 2 teaspoons white wine vinegar
- 1 teaspoon sugar
- 2 teaspoons Dijon mustard
- ½ teaspoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Salad
- 3 cups macaroni pasta, cooked and drained
- 3 cups chopped romaine lettuce
- ½ red bell pepper, diced
- ¼ cup red onion, finely diced
- ½ cup frozen green peas, thawed
- ⅓ cup chopped celery
- 1½ cups diced ham
- ⅓ cup black olives
- ½ cup shredded cheddar cheese
Instructions
- Mix up the dressing. In a small bowl, whisk together the mayo, sour cream, vinegar, sugar, Dijon, Worcestershire, salt, and pepper. Taste it—if you want it tangier, add a splash more vinegar.
- Layer it up. In a big glass bowl (a trifle dish is perfect if you have one), start with the romaine lettuce. Next; Layer On the pasta, Then bell pepper, Red onion, Peas, Celery, Ham, and olives. Pour that creamy dressing right over the top, then sprinkle on the cheddar cheese.
- Chill. Cover tightly with plastic wrap and refrigerate for at least 5 hours (overnight is even better).
- Toss & serve. Just before serving; give it all a gentle toss so every bite gets coated in the dressing.
Tips & Tricks
- Don’t overcook the pasta! Aim for al dente so it holds up after sitting in the fridge.
- Chop everything bite-size. It’s more fun (and less messy) to eat that way.
- Make it your own. Add cucumber, swap in turkey, use a different cheese—whatever you love.
- Traveling with it? Keep the dressing separate and toss right before serving for max freshness.
FAQ
Can I make this ahead?
Absolutely! It’s better if you do.
How long does it keep?
I think it’s best within 2 days, but you’ll rarely have leftovers.
Can I make it vegetarian?
Definitely—just skip the ham and maybe add extra veggies or even chickpeas for protein.
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