(Serves 10–12)
For the Pasta:
- 16 oz (450g) pasta (rotini, penne, or bowties hold dressing well)
- 1 tbsp olive oil (to prevent sticking)
For the Layers (Use a 3–5 quart clear bowl):
- 1½ cups cherry tomatoes, halved
- 1½ cups cucumber, diced
- 1 cup red onion, thinly sliced
- 1½ cups sharp cheddar cheese, cubed or shredded
- 1½ cups mozzarella pearls or cubed provolone
- 1½ cups pepperoni or salami, sliced
- 1 cup black olives, sliced
- 1 cup fresh parsley or basil, chopped
- Optional: avocado (add just before serving), roasted red peppers, pepperoncini
For the Dressing:
- ¾ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt & black pepper to taste
💡 Pro Tips:
- Rinse pasta in cold water after cooking—stops cooking and cools it fast.
- Layer dressing between ingredients—not just on top—to flavor every bite.
- Keep cheese and meat in the middle—prevents sogginess on top/bottom.
Step-by-Step Instructions (Beautiful, Balanced, Foolproof)
1. Cook & Cool the Pasta
- Cook pasta al dente in salted water. Drain, rinse with cold water, and toss with 1 tbsp olive oil. Cool completely.
2. Make the Dressing
- Whisk all dressing ingredients until emulsified. Taste and adjust salt, vinegar, or honey.
3. Layer with Care (Bottom to Top):
- Pasta (half the amount)
- Half the dressing
- Tomatoes + cucumbers
- Red onion + olives
- Cheeses
- Pepperoni/salami
- Remaining pasta
- Remaining dressing
- Fresh herbs (press gently to adhere)
🎨 For trifle presentation: Use a glass trifle bowl—layers will shine!
4. Chill & Serve
- Cover and refrigerate at least 4 hours (overnight is ideal).
- Do not stir until ready to serve—scoop portions with a large spoon to keep layers intact.
- Garnish with extra herbs or cheese before serving.
Delicious Variations
- Greek Style: Feta, kalamata olives, artichokes, red pepper, oregano
- Italian Antipasto: Genoa salami, roasted peppers, giardiniera, provolone
- Vegetarian: Chickpeas, artichoke hearts, zucchini ribbons, pine nuts
- Southwest: Black beans, corn, avocado (add last), cilantro-lime dressing
Make-Ahead & Storage Tips
- Best made 1 day ahead—flavors deepen, pasta absorbs dressing perfectly.
- Store covered in fridge for up to 3 days.
- Avoid freezing—veggies turn mushy.
- Add delicate ingredients (avocado, fresh basil) just before serving.
Frequently Asked Questions
Q: Can I use gluten-free pasta?
A: Yes! Use GF rotini or penne (like Barilla GF)—rinse well to prevent gumminess.
Q: My salad is watery—what happened?
A: Likely from tomatoes or cucumbers. Salt veggies lightly and drain before layering.
Q: No clear bowl?
A: Layer in a casserole dish—it’ll still taste amazing! Just toss gently before serving.
Q: Can I make it dairy-free?
A: Skip cheese or use plant-based alternatives (like Violife feta).
A Salad That Brings People Together
This Layered Pasta Salad isn’t just a side—it’s a centerpiece. Whether you’re hosting a backyard bash, contributing to a church potluck, or packing lunches for the week, it delivers color, crunch, and bold flavor in every forkful.
So boil that pasta, chop those veggies, and layer with love. Because sometimes, the best dishes aren’t tossed—they’re built with care, one vibrant layer at a time.
“A great pasta salad doesn’t just feed a crowd—it starts a conversation.” 🥗✨