Layered Pasta Salad
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This month, I had another potluck gathering, which meant it was the perfect opportunity to try out a new dish! I always love bringing layered salads to potlucks—not only do they look beautiful and colorful, but they’re also convenient to make ahead of time. There’s something so effortless about assembling the ingredients, chilling them, and simply tossing everything together right before serving.
For this occasion, I made a layered pasta salad, and I couldn’t have been happier with how it turned out. The recipe was incredibly simple, requiring just a handful of fresh ingredients, and the flavors were absolutely delicious. When I think of pasta salads, my mind usually jumps to the classic Italian-style versions with a zesty oil-and-vinegar-based dressing, but this one took a delightful creamy ranch twist that was completely different—and totally irresistible! The dressing added a rich, tangy taste that paired beautifully with the pasta and fresh vegetables.
I originally discovered this layered pasta salad recipe in the Summer issue of Food & Family by Kraft, and I knew it would be a hit. Not only was it quick and easy to prepare, but it also had just the right balance of textures and flavors to keep everyone coming back for more. If you’re looking for a reliable, crowd-pleasing dish for your next potluck or gathering, this one is definitely worth trying!
Ingredients for Layered Pasta Salad
- MEDIUM SHELL PASTA
- RED ONION
- FROZEN PEAS
- SMOKED HAM
- MAYONNAISE
- RANCH DRESSING
- CHEDDAR CHEESE
- GRAPE TOMATOES
Instructions for Layered Pasta Salad
Start with the Pasta Base: In a large glass bowl, layer the cooked pasta, spreading it evenly across the bottom.
Build the Vegetable Layers: Sprinkle half of the peas over the pasta, followed by half of the chopped onion. Repeat the process with the remaining peas and onions, ensuring even distribution.
Add the Protein: Layer the ham on top of the vegetables, creating a solid base for the dressing.
Prepare the Dressing: In a small bowl, whisk together mayonnaise and dressing until smooth. Spread the creamy dressing evenly over the ham layer, sealing the salad and locking in the flavors.
Finish with Cheese & Tomatoes: Top the salad with shredded cheese and chopped tomatoes for a fresh, colorful finish.
Chill & Serve: Cover the bowl and refrigerate for several hours until thoroughly chilled. Just before serving, toss gently to mix the layers while keeping the beautiful presentation intact.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! This salad is perfect for meal prep and potlucks. Assemble the layers, cover, and refrigerate for several hours or overnight to let the flavors meld. Just toss gently before serving.
What type of pasta works best?
Short pasta shapes like rotini, penne, or macaroni work best, as they hold the dressing well and mix easily when tossed.
Can I substitute the dressing?
Absolutely! While ranch or mayo-based dressings are common, you can swap them for Italian dressing, Greek yogurt-based dressing, or a vinaigrette for a lighter option.
How do I prevent the salad from getting soggy?
Make sure to drain all ingredients well, especially canned vegetables or thawed frozen peas. Also, spread the dressing over the top layer rather than mixing it in immediately to keep the salad fresh.
Can I add extra ingredients?
Yes! Try adding crispy bacon, hard-boiled eggs, bell peppers, olives, or shredded carrots for extra flavor and texture.
How long does this salad last in the fridge?
Stored in an airtight container, this salad stays fresh for up to 3 days. If making ahead, wait to toss it until just before serving.
What’s the best way to serve this salad?
Serve it chilled, either as a main dish or side, with garlic bread or grilled chicken for a complete meal.
FOR MORE RECIPES LIKE THIS, TRY:
Layered Pasta Salad
Real Mom Kitchen
Equipment
Ingredients
- 3 cups uncooked medium shell pasta cooked, drained
- ½ large red onion thinly sliced
- 10 oz pkg frozen peas, thawed, drained
- 6 oz pkg smoked ham, chopped (I used an 8 oz pkg.)
- ½ cup mayonnaise
- ½ cup ranch dressing
- 1 cup cheddar cheese shredded
- 1 cup grape tomatoes halved
Instructions
- Place pasta in 3-qt. clear serving bowl. Next layer on half the peas followed by half the onion. Repeat with remaining peas and onion.
- Then layer on the ham.
- Mix mayo and dressing together. Spread over ham layer of the salad to seal.
- Top with cheese and tomatoes; cover.
- Refrigerate several hours or until chilled. Toss gently before serving.
Nutrition
