Layered Pasta Salad Bowl (Print Version)
Pasta, vegetables, cheese, and eggs layered in a bowl and dressed for a refreshing chilled meal.
# Ingredients:
→ Pasta and Grains
01 -
8 ounces dried rotini or penne pasta, cooked, rinsed, and cooled
→ Dressing
02 -
1 cup ranch or Italian dressing
→ Vegetables
03 -
1 cup cherry tomatoes, halved
04 -
1 medium cucumber, diced
05 -
1 medium red bell pepper, diced
06 -
1/2 cup red onion, thinly sliced
07 -
1 1/2 cups sweet corn kernels, drained
08 -
1 1/2 cups black olives, drained and sliced
09 -
1 cup frozen peas, thawed
10 -
2 cups baby spinach or mixed salad greens
→ Protein and Dairy
11 -
4 hard-boiled eggs, peeled and sliced
12 -
1 cup shredded cheddar cheese
→ Seasoning
13 -
Salt, to taste
14 -
Black pepper, to taste
# Instructions:
01 -
Boil pasta in salted water until al dente according to package directions. Drain and rinse under cold running water. Arrange prepped vegetables, cheese, and hard-boiled eggs as specified.
02 -
Spread an even layer of cooled pasta in a large transparent serving bowl. Drizzle some dressing lightly to coat the pasta.
03 -
Evenly distribute thawed peas over pasta, then add sweet corn, cherry tomatoes, cucumber, red bell pepper, and red onion in succession. After each addition, season lightly with salt and black pepper. Sprinkle shredded cheddar cheese evenly over the vegetables.
04 -
Scatter sliced black olives over the cheese. Layer with baby spinach or mixed salad greens to cover previous ingredients.
05 -
Arrange sliced hard-boiled eggs on top. Drizzle remaining dressing over the layered salad for even coverage.
06 -
Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled. Toss gently before serving or portion to maintain the salad's layers.
# Notes:
01 -
Composing layers in a transparent bowl enhances presentation and keeps ingredients crisp. Chill thoroughly for best flavor integration.