Layered with pasta, romaine, ham, red pepper, cheddar, peas, and a tangy dressing—this colorful salad is full of texture and flavor.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Can I admit something slightly ridiculous? I used to hate layered salads.
Like, with a passion. Maybe it was the mushy lettuce or the weird soggy pasta I had once at a church potluck when I was nine. Either way, I swore off them for years. I was a salad snob—”fresh and tossed or nothing at all” was kind of my motto.
But then, a couple summers ago, I was in charge of bringing a side to my cousin’s backyard birthday thing. I’d already done my usual caprese pasta salad at two gatherings that month, and I was this close to just picking up a store-bought veggie tray and calling it a day. But then I remembered a recipe scribbled in the back of one of my mom’s old notebooks—something she made once when my aunt was visiting, and I remembered liking it more than I’d expected to. That salad had pasta and lettuce (which felt weird back then), ham, cheese, peas… and it was layered like a fancy parfait for people who own trifle bowls.
So I made my own version. Didn’t measure anything properly. Swapped ingredients. And halfway through building it, I realized… this was actually kind of fun.
It wasn’t just salad. It was a little project. A food craft. And somehow—somehow—it turned out amazing. And yeah, now I’m eating my words and loving this Vibrant Veggie & Pasta Layered Salad like it’s been my favorite forever.
Why You’ll Love This Vibrant Veggie & Pasta Layered Salad Recipe?
It’s not trying to be fancy. That’s the best part. There’s something really comforting about a salad that doesn’t require microgreens or ingredients you have to Google. This one? It’s all fridge staples and pantry backups—stuff you probably already have half-open and slightly drying out in a produce drawer.
But when you put it all together—pasta, crunchy romaine, salty ham, sharp cheddar, sweet peas, and this creamy, slightly tangy dressing—it becomes something way more satisfying than it has any right to be.
And because it’s layered, everything stays crisp. You know what I mean? That dreaded soggy mess you get with pre-tossed salads? Not here. This one chills in the fridge, gets even better as it sits, and when you finally mix it before serving, it’s like all the flavors had a quiet team meeting and decided to absolutely nail it.
Also… there’s something about pulling out a clear trifle bowl filled with bright veggies that just makes you look like you have your life together. Even if you absolutely do not. (Trust me, I served it in yoga pants with cheese on my shirt, and people still asked for the recipe.)
Ingredient Notes:
I’ll be honest, I winged it the first few times. So don’t get too stressed about perfect measurements. But here’s what I use now when I’m actually trying:
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Macaroni pasta (about 3 cups cooked): Elbows or shells. Whatever holds dressing and sits well in a layer.
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Chopped romaine (about 3 cups): It gives the crunch. Iceberg is fine too, but romaine feels like the overachieving older sibling.
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Red bell pepper (half of one): Sweet, colorful, and a little unexpected.
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Red onion (¼ cup, finely diced): Optional, but great if you like a little kick. You can totally skip or swap it.
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Frozen peas (½ cup, thawed): They add a sweet pop and a bit of “hey, I tried to eat my veggies today” energy.
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Celery (⅓ cup): Crunchy and classic. No salad is sad with celery.
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Ham (1½ cups, diced): Adds that salty-savory bite. Leftovers from holiday ham? Even better.
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Black olives (⅓ cup): You either love ‘em or politely leave ‘em out. I love ‘em.
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Shredded cheddar cheese (½ cup): The bright orange kind from the bag is chef’s kiss here.
And for the dressing:
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½ cup mayo + ¾ cup sour cream: Trust the combo.
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2 tsp white wine vinegar + 2 tsp Dijon mustard: Zing. Just enough.
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1 tsp sugar: Yep, a little sweetness goes a long way.
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½ tsp Worcestershire sauce: That secret little background flavor.
Want To Save This Recipe?
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Salt + pepper to taste: Because… obviously.
How To Make Vibrant Veggie & Pasta Layered Salad?
- First, make the dressing.
You know the drill—stir everything in a bowl until it’s smooth and creamy. I always taste it like three times “just to be sure” and then wonder where half of it went. - Next, grab your dish.
Use a clear glass bowl if you have one. It’s not essential, but the layers really do look cooler when you can see them. - Start layering!
Begin with romaine. Then pasta. Then peppers. Onions. Peas. Celery. Ham. Olives. Try not to overthink it. Just stack it in there like a food rainbow. - Top it with the dressing.
Gently spread it over the top. Don’t worry if it doesn’t look magazine-perfect—once it chills, it all works out. - Sprinkle the cheddar.
Because cheese belongs on top of most things. - Cover and chill.
Stick it in the fridge. It likes to sit for at least 5 hours. Overnight is even better. This is when the flavors kind of “marry,” as people on cooking shows say. I think they just need alone time. - Toss before serving. Or not.
Honestly, I let guests dig in and hit the layers themselves half the time. Other times I mix it all up and serve it evenly dressed. Either way—it works.
Storage Options:
If you haven’t tossed it yet, you’re golden. It’ll stay fresh in the fridge for a couple of days.
Once it’s mixed? It still tastes good, but the lettuce will get a little soft after day two. I’ve eaten it for lunch on day three anyway, and I regret nothing.
Variations and Substitutions:
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No ham? Use shredded chicken, bacon bits, or even crispy tofu if you’re going meat-free.
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Not a fan of peas? Corn, chopped pickles (seriously), or even halved grape tomatoes can fill in.
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Want it spicy? Add jalapeños. Or pepper jack cheese. Or both.
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No mayo? Try Greek yogurt. It’s tangier, but still creamy.
There’s no wrong way to layer a salad. Just maybe… don’t put watermelon in it. Learned that the hard way.
What to Serve with Vibrant Veggie & Pasta Layered Salad?
Honestly? This Vibrant Veggie & Pasta Layered Salad kinda is the main event in my book. But it pairs ridiculously well with:
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Grilled chicken or steak
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BBQ anything
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Burgers, hot dogs, veggie dogs, or whatever’s in a bun
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Crusty bread
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Lemonade. I don’t know why, but it just does.
Frequently Asked Questions:
Can I make it the day before?
Yes! Please do. It actually likes the rest time.
What if I forget an ingredient?
You’re fine. Nobody’s counting olives.
Can kids eat this?
My nephew picked out the peas but ate three bowls anyway, so… yes?
I wanna know: are you already a layered salad fan or a convert like me? Did you tweak this with your own twist? Did someone at your potluck ask for the recipe and you proudly said, “Yeah, I layered that beauty myself”?
Tag me, email me, shout it from the porch—I’m here for all your salad success stories (and the messy ones too).
Can’t wait to hear what you think.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Vibrant Veggie & Pasta Layered Salad
Ingredients
Dressing:
- 1/2 c mayo
- 3/4 c sour cream
- 2 tsp white wine vinegar
- 1 tsp sugar
- 2 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
Salad:
- 3 c macaroni pasta cooked and drained
- 3 c chopped romaine lettuce
- 1/2 of 1 red bell pepper diced
- 1/4 c red onion finely diced
- 1/2 c frozen green peas thawed
- 1/3 c chopped celery
- 1 1/2 c diced ham
- 1/3 c black olives
- 1/2 c shredded cheddar cheese
Instructions
- Make the Dressing: In a small bowl. Combine mayo, sour cream, vinegar, sugar, Dijon mustard, Worcestershire sauce, salt, and pepper. Stir until smooth.
- Layer the Salad: Grab a large trifle bowl. Or glass dish. Start with a layer of romaine lettuce at the bottom. Then add layers in the following order: macaroni pasta, diced red bell pepper, finely diced red onion, thawed green peas, chopped celery, diced ham, and black olives.
- Add Dressing and Cheese: Pour the dressing evenly. Over the top of the layered salad. Finish by sprinkling shredded cheddar cheese on top.
- Chill: Cover the bowl tightly. With plastic wrap. Or a lid. Place it in the refrigerator. And let it chill. For at least 5 hours. Allowing the flavors to meld.
- Serve: Before serving. Toss the salad gently. To mix all the ingredients and dressing together. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
