layerd pasta salad
A classic summertime recipe, layered pasta salad is great for potlucks, picnics, and barbecues. This well-liked summertime mainstay is elevated by the flavorful ham, crunchy veggies, colorful layers of pasta, and zesty dressing. Plan beforehand to streamline the entertaining process or guarantee a seamless exit from your event without compromising on presentation or taste.
INGREDIENTS
Getting dressed:
- one-half cup mayonnaise
- one-third cup sour cream
- Two tsp white wine vinegar
- One teaspoon each of sugar and Dijon mustard
- One-half tsp Worcestershire sauce
- Half a teaspoon of salt
- half a teaspoon of pepper, black
salad
- Three cups of cooked and drained macaroni pasta
- Chopped romaine lettuce, three cups
- Half a red bell pepper, chopped
- 1/4 cup finely diced red onion
- 1/2 cup thawed frozen green peas
- one-third cup finely chopped celery
- 1/3 cup black olives and 1 1/2 cups chopped ham
- Half a cup of shredded cheddar cheese
Instructions
- Mix the mayonnaise, sour cream, sugar, Dijon mustard, Worcestershire sauce, white wine vinegar, salt, and black pepper in a small bowl until thoroughly blended. Put aside.
- Layer the ingredients (lettuce, cooked and drained macaroni pasta, diced red bell pepper, finely sliced red onion, thawed green peas, chopped celery, diced ham, black olives, prepared dressing, and shredded cheddar cheese) in a large trifle bowl or glass dish.
- As desired, repeat the layers, making sure Every layer is spread equally. After assembling all the components, securely cover the dish with a lid or plastic wrap and place it in the refrigerator for a minimum of five hours to let the flavors combine and the salad cool. Toss the salad gently just before serving to make sure the dressing gets to all of the layers.
- This delicious Layered Pasta Salad has layers of flavor that are nice to eat cold. Note: This salad is a great make-ahead dish for any summer get-together because it can be made up to 24 hours in advance.