Layered Garden Pasta Salad
Brighten up your meals with this vibrant and refreshing Layered Garden Pasta Salad, a feast for both the eyes and palate! This stunning dish combines tender rotini pasta, crisp vegetables like cucumber, red bell pepper, and shredded carrot, and the sweetness of cherry tomatoes and peas, all arranged in beautifully distinct layers. Topped with shredded cheddar cheese and a creamy herb dressing made from Greek yogurt, mayonnaise, lemon juice, and aromatic spices, this salad delivers a burst of flavor with every bite. Perfect for picnics, potlucks, or make-ahead meals, this layered salad is as versatile as it is visually striking. Serve it chilled for a satisfying, healthy side dish that captures the essence of fresh garden flavors.
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Recipe Information
Ingredients
- 2 cups rotini pasta
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 1 large carrot
- 2 cups baby spinach
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 0.5 cup mayonnaise
- 0.5 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon dried dill
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Cook the rotini pasta in a large pot of salted boiling water according to package instructions until al dente. Drain the pasta, rinse under cold water to cool, and set aside.
Dice the cherry tomatoes, cucumber, red bell pepper, and carrot into bite-sized pieces. Set aside.
Thaw the frozen peas by rinsing them under cool water. Pat dry and set aside.
In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, dried dill, garlic powder, salt, and black pepper until well combined. This will be your creamy herb dressing.
In a large trifle bowl or clear serving dish, start layering the salad. Begin with the cooked pasta as the base.
Add a layer of baby spinach leaves evenly over the pasta.
Layer the diced cucumber, followed by the red bell pepper, shredded carrot, thawed peas, and cherry tomatoes. Each layer should be spread evenly for visual appeal.
Sprinkle the shredded cheddar cheese on top of the vegetable layers.
Pour the creamy herb dressing over the top layer and spread it evenly using a spatula.
Garnish with chopped fresh parsley for a pop of color and added flavor.
Cover the dish and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, toss the salad lightly in the dish or serve layered as is for presentation. Enjoy!
Nutrition Facts
Calories |
2632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 2348 mg | 102% | |
| Total Carbohydrate | 278.5 g | 101% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 37.1 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1273 mg | 98% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2446 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
