Stacked Italian Pasta Salad

This Layered Pasta Salad is a colorful showstopper, perfect for potlucks, summer parties, or any gathering. Using a clear glass trifle bowl lets you see all the vibrant layers of fresh veggies, tender macaroni, and savory ham. The creamy dressing locks in moisture and flavor, so the salad can chill for hours without the lettuce wilting.

Layered Pasta Salad

Creamy Dressing

• Sour cream – 3/4 cup
• Mayonnaise – 1/2 cup
• White wine vinegar – 2 tsp
• Dijon mustard – 2 tsp
• Sugar – 1 tsp
• Worcestershire sauce – 1/2 tsp
• Salt and black pepper – 1/2 tsp each

Salad Layers

• Cooked macaroni – 3 cups
• Chopped romaine lettuce – 3 cups
• Diced ham – 1 1/2 cups
• Thawed frozen peas – 1/2 cup
• Shredded cheddar cheese – 1/2 cup
• Diced red bell pepper – 1/2 pepper
• Finely diced red onion – 1/4 cup
• Sliced black olives – 1/3 cup
• Chopped celery – 1/3 cup

Instructions

Step 1: Make the Dressing
In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, mustard, Worcestershire sauce, salt, and pepper until smooth. Set aside.

Step 2: Layer the Salad
In a large glass trifle bowl or deep clear dish, layer the ingredients in this order:

1. Lettuce: Place chopped romaine on the bottom.
2. Pasta: Spread the cooked macaroni over the lettuce.
3. Vegetables: Add bell peppers, red onions, peas, and celery.
4. Protein: Layer diced ham and black olives.
5. Seal: Spread the dressing over the top, pressing to the edges to lock in the layers.
6. Top: Sprinkle shredded cheddar cheese on top.

Step 3: Chill
Cover with plastic wrap and refrigerate for at least 5 hours (overnight is ideal) so flavors meld and the pasta absorbs the seasoning.

Step 4: Toss and Serve
When ready to serve, toss the salad thoroughly with large tongs so every bite includes a mix of all layers.